Best Erick Ericksons Gumbo Recipes

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ULTIMATE GULF COAST GUMBO



Ultimate Gulf Coast Gumbo image

Gumbo filled with shrimp, crab, chicken, sausage, vegetables, and Cajun spices. I've also included crab and/or scallops in this recipe. Serve over rice, accompanied with garlic bread. Also have salt, red pepper flakes, and additional file powder on the table. Great with cold beer.

Provided by Robert Wilson

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 3h50m

Yield 20

Number Of Ingredients 17

4 pounds medium shrimp - peeled and deveined
½ cup corn oil
½ cup all-purpose flour
1 cup chicken broth
1 (3 pound) whole chicken
2 medium onions, chopped
5 stalks celery, chopped
1 medium green bell pepper, chopped
5 large tomatoes, chopped
4 cloves garlic, minced
2 bay leaves
1 tablespoon salt
2 tablespoons Old Bay Seasoning TM
1 tablespoon ground cayenne pepper
3 (6 ounce) cans crab meat, drained
1 pound andouille sausage, diced
2 tablespoons file powder

Steps:

  • Peel and devein the shrimp and place in the refrigerator. Place shrimp heads and shells in a large pot, and cover with 2 quarts of water. Cover, and simmer over medium-low heat until liquid is reduced by half. Strain out and discard shrimp heads and shells. Reserve shrimp broth.
  • Heat oil in a very large stockpot over medium-high heat. Stir in flour with a long-handled spoon. Cook and stir for several minutes until dark brown and flour is puffing and absorbing the oil. Slowly stir in chicken broth and an equal amount of water. Place chicken in the pot. Add onions, celery, bell pepper, tomatoes, garlic, bay leaves, red pepper flakes, Old Bay seasoning, and salt. Boil until chicken is no longer pink and the juices run clear, about 1 1/2 hours.
  • Remove chicken from the pot, and set aside until cool enough to handle. Remove and discard bones, and chop chicken into 1 inch pieces.
  • Return chicken back to the pot, along with reserved shrimp broth, crab meat, sausage, and shrimp. Add the file powder, and stir from the bottom of the pot. When the gumbo comes to a boil, remove from heat. Continue to stir from the bottom for 1 minute. Serve.

Nutrition Facts : Calories 333.1 calories, Carbohydrate 7.3 g, Cholesterol 203.7 mg, Fat 18.3 g, Fiber 1.4 g, Protein 33.3 g, SaturatedFat 4.6 g, Sodium 998.9 mg, Sugar 2 g

GUMBO



Gumbo image

Guy knows that the secret to great gumbo is the roux-cooking flour until it's nice and dark before adding liquid. Be patient! As the flour cooks, it'll mellow into a gorgeous golden-brown.

Provided by Guy Fieri

Time 11h

Yield 8 to 10 servings

Number Of Ingredients 29

1 (4 to 5-pound) chicken, cut into 10 parts, reserve neck, back and wing tips for stock
1/4 cup kosher salt
3 tablespoons hot sauce (recommended: Crystal)
3 tablespoons liquid smoke
1 tablespoon fresh cracked black pepper
1 tablespoon kosher salt
1 tablespoon fresh cracked black pepper
1 tablespoon canola oil
1 cup 2-inch pieces celery and tips
1 carrot, cut into 4 pieces
1 onion, quartered
1 jalapeno, cut in half, seeds removed
1 1/2 tablespoons liquid smoke
1 pound smoked sausage, cut into 1/2-inch slices on the bias
1 pound andouille sausage, cut into 1/2-inch slices on the bias
1/4 cup bacon fat
4 cups diced onions
2 cups diced celery
2 cups diced green bell pepper
2 cups diced red bell pepper
1/4 cup fine diced Anaheim pepper
1 cup minced garlic
3/4 cup flour
2 teaspoons cayenne pepper
1 teaspoon ground white pepper
1 tablespoon kosher salt
1 tablespoon fresh cracked black pepper
Cooked rice, for serving
Chopped fresh parsley, for garnish

Steps:

  • For the brine: Combine the chicken pieces, salt, hot sauce, liquid smoke and black pepper with 4 cups water in a large resealable bag and place inside a container (in case of leaks). Refrigerate for 8 to 12 hours. Drain and discard the brine.
  • For the stock: If you have the time, allow the chicken to drain and dry out about 30 minutes prior to searing. It will create a better crust on the chicken and more brown bits on the bottom of the pot, ultimately adding more flavor to the gumbo.
  • Sprinkle the chicken pieces, including the reserved neck, back and wing tips, with the salt and pepper. In a large Dutch oven (enameled cast iron preferred), heat the oil over high heat until shimmering. Add the chicken pieces and brown well on all sides, turning as needed. Add the celery, carrots, onions and jalapenos, and continue to brown for an additional 10 minutes. Add 1 gallon water and the liquid smoke and bring to a boil, and then reduce the heat to maintain a strong simmer. Cook for 1 1/2 hours, stirring occasionally.
  • After 1 1/2 hours, remove the chicken pieces, discarding the back, neck and wing tips. Strain the stock and reserve. When the chicken is cool enough to handle, remove the meat and shred, discarding the bones and fat.
  • For the gumbo: In a Dutch oven over medium-high heat, add the sausages and cook until the fat has rendered down, about 5 minutes. Remove the sausages from the pan and set aside. Add the bacon fat and, when shimmering, add the onions, celery, bell peppers and Anaheim peppers. Saute, stirring frequently, until the onions are just starting to color, 10 to 12 minutes. Add the garlic and cook 2 to 3 minutes more, being careful not to let it burn. Add the flour, 1/4 cup at a time, stirring constantly. Stir until a dark golden roux has developed, 11 to 13 minutes. Add 1 cup at a time of the stock, incorporating well after each addition, to total 6 cups.
  • Add the reserved sausages, shredded chicken, cayenne and white pepper into the pot. Heat through and add the salt and black pepper. If the gumbo is too thick, add a bit more stock to the pot, a little at a time, until the desired consistency is reached.
  • Serve over rice and garnish with parsley.

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