SUNDAY GUMBO

SUNDAY GUMBO image

Yield 12 people

Number Of Ingredients 20

Ingredients

1 pound headless large fresh shrimp (26-30 count per pound)
1/2 cup canola oil, peanut oil, lard, or unsalted butter
1/2 cup all purpose flour
1 tsp salt
1 1/2 cups chopped yellow onion (1 large onion)
1 cup chopped celery (1 large stalk)
1 cup diced carrots (2 large carrots)
1 tbs extra virgin olive oil
4 dried red chiles, trimmed stemms, slit down the side, seeded, flattened
1.5 lbs anduille sausage, cut on the bias in 1.25 inch strips
1 lb beef round or shank, flank steak, or skirt steak, diced in 1-in cubes
1/2 lb chicken gizzards (optional)
1 cup full bodied white wine (Chardonnay, Riesling, Viognier)
3 quarts Shrimp Broth OR 3 quarts water mixed with 1 tbs Shrimp Boil, 3 bay leaves, 1 stalk celery
6 live blue crabs
24 shucked oysters with liquor
1 tbs file powder (optional)
Fresh ground black pepper, to taste
1/4 chopped fresh parsley for garnish
1/4 cup thinly sliced green onion, for garnish

Steps:

1. Peel/devein shrimp. If not using shrimp broth, reserve shells for step 5. 2. Pour oil in large skillet, add flour, and whisk over medium-low heat till roux is light brown, about 20 mins. Add salt, celery, onion, & carrots and saute about 10 mins. Transfer roux & veggies to a bowl. 3. In 6-qt stockpot, heat olive oil over med-high heat. Add chiles and gently toast until they discolor & release juices, about 30 sec per side. Transfer to large bowl. Add sausage pieces & sear until golden brown, about 3 mins per side. Transfer to chiles' bowl. 4. Add beef to the pot and sear until golden brown (2.5 mins per side). Transfer beef to chiles' bowl. Repeat with gizzards, if using, 6 mins per side, & transfer to bowl. 5. If using shrimp broth, add wine &1 cup broth to the pot. Boil until stock is reduced by 1/4. Add remaining broth and bring to a boil. Reduce to low and simmer vigorously, uncovered, until step 8. 5 (alt). If not using shrimp broth, add wine to pot & boil until wine is reduced by 1/4 (3 mins). Add water & shrimp boil, cover, & bring to a simmer. Tie shrimp shells, celery, and bay leaves in a tight cheesecloth bundle and submerge in boiling water. Reduce heat to med-low and simmer vigorously, uncovered, till step 8. 6. Drop live crabs into simmering broth and cook until shells are bright orange (2 mins). Transfer to a colander and run cold water over them. 7. Clean the crabs. If you find any orange crab roe, add it to the pot. Then split each crab down the middle and place in the bowl with meats/chiles. 8. Add roux and vegetable mixture, & reserved meats/chiles/crabs to broth and simmer gently for 20 minutes. Remove the cheesecloth sack from the broth, if using, and discard. Add peeled shrimp and oysters and turn off the heat. Stir in file powder (if using) and pepper to taste. 9. Let cure for 24 hours, then heat and serve over rice, garnished with parsley and green onion.