CAJUN GUMBO

Cajun Gumbo image

This Gumbo gets rave reviews from everyone! Its not difficult, but it is a little labor intensive. For authentic cajun gumbo it's worth it!! It can also be customized using only chicken, or only sausage, but I like this flavor profile best!

Provided by Susan Din

Time 3h45m

Number Of Ingredients 38

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Ingredients

ROUX
1 c all purpose flour
1/2 c cooking oil
HOME MADE SHRIMP STOCK
heads and shells from 2 lbs shrimp
1/2 medium yellow onion chopped
1/2 celery stalk chopped
1/2 carrot chopped
6 sprig(s) flat leaf parsley
8-10 c water-to cover
GUMBO PROTEINS
2 lb head on shrimp, peeled and deveined shells/heads used for stock
1 1/2 lb chicken wings
12-16 oz smoked sausage or andouille
3-4 small blue crab-cleaned gumbo crabs halved-optional
GUMBO VEG
2 large yellow onions - chopped
1/3 c garlic-minced
8-10 stick green onions chopped, green and whites
1 large green bell pepper
6 large celery stalks, chopped
1 large bunch parsley-chopped reserve 2 tbsp for garnish
12 oz okra, sliced-fresh or frozen(not breaded)
SPICE IT UP
1 Tbsp thyme, dried
2 tsp basil, dried
2 tsp oregano, dried
1 large bay leaf
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cayenne-to taste
1/2 tsp black pepper
1 Tbsp worcestershire sauce
1-2 tsp hot sauce-to taste
LIQUIDS
2 can(s) chicken broth, low salt
4-6 c home made shrimp stock
2-4 c water as needed

Steps:

1. ROUX Heat oven to 400. combine flour and oil in a cast iron dutch oven, skillet or round ceramic baking dish. Bake 1 1/2 to 2 hours wisking every 15-30 minutes. Roux should be dark brown color (like melted chocolate)when finished. Use extreme caution moving and stirring mixture!!! THIS CAN BE PREPARED WELL AHEAD. When it's ready-cool and if not using a dutch oven, transfer roux into a stock pot.
2. SHRIMP STOCK- While Roux is cooking, place shrimp heads and shells in a medium pot. Cover with water, add seasoning vegetables. Bring to a boil, turn down to a simmer and cook for 15 minutes. Using a potato masher, press down firmly on all the solids to extract as much flavor as possible. Continue cooking an additional 15 minutes. Strain with a fine mesh strainer and reserve.
3. When roux is finished, add all the prepared veg and cook over medium high heat stirring constantly for 7-10 minutes until veg is wilted down. Be careful not to scorch the mixture, stir-scraping the bottom!
4. Add in the seasonings and stir well. Add the liquids reserving the water for later if needed. Bring to a boil and turn to a simmer. Cook for 30 minutes.
5. Add the sausage, and chicken. Bring back to a boil, reduce to a simmer and cook for 15 minutes.
6. Add the shrimp and crabs, bring back to a simmer, cooking 7-10 minutes until cooked through. Check for seasonings and add salt and pepper if needed.
7. During cooking process, add additional liquid if needed to maintain fluidity. Serve with steamed white rice and a sprinkle of chopped parsley.

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