Peaseats: Gumbo

I love a bowl of Gumbo with potato salad and pickled okra, or just by itself. I know people also love it with rice, both potato salad and rice, or with neither.  However you like to dress up your bowl this recipe has not failed me. 

If you like Gumbo I hope you'll give this recipe a try. 

 

 

 

 

Gumbo

 (8-10 servings)

Oil for browning chicken and sausage if needed.

12 ounces Andouille sausage links, sliced 
3 boneless chicken thighs

Roux:

4 tablespoons butter, or neutral oil

1/4 cup of all-purpose flour

3 cloves garlic, minced

1 medium onion, diced
1 bell pepper, diced 

4 stalks celery, diced 

10-ounce bag of Okra*, or fresh okra cut into bite-size pieces
1 bay leaf
1 (14.5 ounces) can no salt diced tomatoes, with juice 

4 teaspoons Tony's Creole Seasoning- OR use the recipe that follows (Use more to taste)

2-4 teaspoons of chicken bouillon

5-6 cups seafood stock or chicken stock (salt-free) 
1-2 jalapeno peppers, diced (about 40 grams)
1/2-1 cup white wine, water or stock **
10 ounces shrimp (280 grams)
12 ounces scallops (340 grams)
Celery Salt

Gumbo File to taste, 1-2 teaspoons 
Black Pepper 

1. Heat a Dutch oven on medium-high heat. Add the sausage to brown, and chicken to brown in batches. If needed use oil. Transfer to a bowl and season with 1/3 of the chicken bouillon and black pepper. Leave the browned bits at the bottom of the pot.
2. Add butter or oil to the pot and scrape off as much of the bits from the bottom as you can. Add the flour and make a roux. Stir until creamy and dark brown.  Add more butter or oil if the roux is stiff. It will be done with it is about the color of brown sugar. 
3. Add the garlic, onion, bell pepper, and celery. Stir and cook until soft but not burnt on medium, turning to medium-low if the onions start burning. Make sure you scrape the bottom of the pot consistently.
4. Add bay leaf, and half of the stock at a time and whisk so there are no lumps. 
5. Add diced tomato, Okra, Creole seasoning, chicken bouillon, sausage, and chicken. Stir and scrape off any browned bits at the bottom of the pot.
6. Once the Gumbo comes to a boil turn the heat down to simmer.
7. Add jalapenos and wine. Simmer and stir occasionally until the okra is no longer slimy, about 20 min.
8. Stir in shrimp and scallops. Season with Gumbo File.
9. Close the lid and let sit for 5 minutes to cook shrimp and scallops. 
10. Check seasoning. Serve over rice, and or potato salad with pickled okra on the side. Sprinkle with more Gumbo File in each bowl.

* Use as much or as little of the creole seasoning as you like, start with less. You can always add more after tasting. Add Cayenne pepper to taste.

**Use less or more of this one cup of wine, water, or stock according to how you like your Gumbo.

**** If I don't have chicken on hand I add extra sausage.

Creole Seasoning

5 tablespoons Paprika (34 grams)
2 tablespoons granulated Onion (13 grams)*
2 tablespoons Garlic powder (15 grams)
1 tablespoon whole Black Pepper (5 grams)
1 tablespoon Basil (4 grams)
2 tablespoons Oregano (4 grams)
2 teaspoon Thyme (2 grams)
2 teaspoons Cayenne (2 grams)

Makes 82 grams

1. In a spice grinder, grind the black pepper until finely ground.
2. Add the remaining spices and pulse a few times to mix. 
3. Store in an airtight container. 
4. As there are no preservatives or additives to make this free flowing keep it away from moisture so it doesn't clump.
5. I keep this salt-free so I can control the amount of salt throughout every recipe I use. Adding salt will help keep this a little more free flowing, add according to your tastes.

If using onion powder use less, about 1.5 tablespoons

Seafood Stock 

5-6 cups Seafood bones and shells*
2 teaspoons oil
1 teaspoon black peppercorns
1 onion, peeled and split
2 carrots
3 stalks of celery
2 cloves garlic
1/2 cup dry white wine (optional)
1 handful of parsley and/or cilantro stems
1 bay leaf
Water

1. Wash seafood bones and shells.
2. Heat oil to saute the seafood, you can also roast these in an oven.
3. Add black peppercorns, onion, carrots, celery, and garlic, cook until fragrant.
4. Add and saute the seafood for 5 minutes, stirring as needed.
5. Add remaining ingredients. Fill the Instant pot to the "max" line with water.
6. Close the lid and cook on HIGH/MORE pressure for 60 minutes. Let the pressure release naturally. OR Cook on the stove at a simmer for about 1.5 hours.
7. Strain through a fine mesh sieve or a colander lined with coffee filters. Discard solids.
8. To cool stock quickly for freezing or refrigerator, set the stock in a bowl and put the bowl in an ice water bath.
9. Freeze or refrigerate if not used right away.

Seafood bones and shells: Shells and heads from shrimp, crawfish, and lobster. shells from crab, and/or fish skeletons and heads.

What a crazy long post huh? If you made it all the way down here, thank you! I hope you'll try this recipe, and let me know how it goes!

Thanks for reading Give Peas A Chance!

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