While visiting my Dad a while back, I saw a cooking show giving detailed steps to make an authentic tasting gumbo without all the work. Now, don’t get me wrong, it still takes a while but it is seriously less actual “in the kitchen” time than a traditional gumbo so I wanted to share it with you. This post will have a few more photos than ya’ll are used to coming from me, but I wanted to make sure and give you visuals so here goes.
¾ cup + 1 Tbsp all-purpose flour
½ cup vegetable oil (I used bacon grease)
Salt and pepper
1 onion, chopped fine
1 green bell pepper, seeded and chopped
1 celery rib, chopped fine
5 garlic cloves, minced
1 tsp minced fresh thyme (I used 1/2 tsp dried)
¼ tsp cayenne pepper
1 (14.5 oz) can diced tomatoes, drained
3 ¾ cups chicken broth, room temperature
¼ cup fish sauce (*see note)
5 boneless, skinless chicken thighs (about 1 pound), cut into bite size pieces
1 lb. Andouille sausage, halved lengthwise and sliced thin
2 cups frozen okra, thawed (optional)
2 pounds extra-large (21-25) shrimp, peeled and deveined
*Note: Fish sauce is going to add all the flavor of a slow simmered seafood stock to your dish without the hours required to make your own. This idea is pure genius and I’m kicking myself for not thinking of it myself.
1. MAKE A ROUX – Adjust your oven rack to its lowest position and pre-heat oven to 350°F. In a heavy bottom Dutch oven over medium heat, toast ¾ cup flour, stirring constantly until it is just beginning to brown (about 5 min). The color change in the flour will be extremely subtle. You’re going for the color of light beach sand. Once you’ve toasted the flour, remove from heat and whisk in oil until smooth. Cover, transfer your pot to the oven, and bake until mixture is deep copper penny color and fragrant (about 45 min).
Roux can be refrigerated in airtight container for up to 1 week. To continue, heat in Dutch oven over medium-high heat, whisking constantly, until just smoking, and continue with step 2.
2. COOK AROMATICS – Transfer Dutch oven to stove-top and whisk cooked roux to combine. Add onion, bell pepper, and celery and cook over medium heat, stirring frequently, until softened, about 10 minutes. Stir in remaining flour, garlic, thyme, and cayenne and cook until fragrant, about 1 minute. Add tomatoes and cook until dry, about 1 minute. Slowly whisk in broth and fish sauce until smooth. Season chicken with pepper, add to pot, and bring to boil.
3. SIMMER GUMBO – Reduce heat to medium-low and simmer, covered, until chicken is cooked through, about 30 minutes.
MAKE AHEAD OPTION: Gumbo can be made through step 3 and refrigerated in an airtight container for up to 3 days. To serve, bring gumbo back up to a simmer, covered, in a Dutch oven. Once gumbo has reached a simmer, remove lid and proceed with step 4.
4. FINISH GUMBO – Stir in sausage and okra, if using, and simmer until heated through, about 5 minutes. Add shrimp and simmer until cooked through, about 5 minutes. Season with salt and pepper. Serve over white rice with an icy Bourbon Slush.
See, that’s wasn’t so bad. My tummy is grumbling just writing this post, I think I need to make more this week. (0=
Have a GREAT day!
Sharing this post at the Weekend Potluck #108, go check it out 🙂