Gumbo Roux

Instructions
1. Add butter to large Dutch oven over medium-high heat. Add sausage, onions, peppers, and celery. Cook until vegetables are tender about 6-8 minutes. 
 
2. Add garlic and bay leaf to pot and cook until garlic becomes fragrant. Season vegetables with Cajun seasoning. Add tomato paste and mix well. Stir in rue and cook for about 3-5 minutes.
 
3. Slowly stir in chicken broth and stewed tomatoes. Reduce heat to a simmer and cook until mixture thickens, about 12-15 minutes. 
 
4. Add okra and chicken to pot and cook until okra has softened, about 20 minutes. Garnish with green onions.  Place rice in a bowl and top with gumbo. Add a dash of hot sauce and 
 
Ingredients
  • 3 tbsp. unsalted butter
  • 1 lb. spicy chicken sausage
  • 1 large onion, roughly chopped
  • 1 medium green bell pepper, roughly chopped
  • 1 medium red bell pepper, roughly chopped
  • 2 large celery stalks, roughly chopped
  • 1 tbsp. garlic, minced
  • 1 bay leaf
  • 1 tbsp. Cajun seasoning
  • 2 tbsp. tomato paste
  • 1 ½ c. ready made medium dark roux
  • 6 c. low sodium chicken broth
  • 1 small can stewed tomatoes
  • 2 c. fresh okra, sliced
  • 1 whole cooked rotisserie chicken, skin and meat removed
  • 4 green onions, chopped
  • 4-6 c. steamed white rice
  • 1 dash hot sauce (optional)
  • 1 loaf of New Orleans French bread
Instructions

Method For Blue Crab Gumbo

-       In a cast iron pot heat oil over medium-high heat

-       Add onion, celery, green bell pepper, sausage, jalapeno and sauté for 2 to 3 minutes

-       Add hickory liquid smoke, low-sodium chicken broth, stewed tomatoes, Gumbo File, Crystal Hot Sauce, bay leaf and cook for 2 to 3 minutes

-       Pull legs from Blue Crabs and cut the bodies in half

-       Add all Blue Crab pieces, lump blue crab, shrimp, parsley, okra and Gumbo Roux (recipe below) to pot and cook for 3 to 5 minutes

-       Place cup of Yellow Herbed Basmati Rice (recipe below) in bowl and pour Blue Crab Gumbo on top with dash of Crystal Hot Sauce to serve

Method For Gumbo Roux

-       In a cast iron skillet heat oil over medium-high heat

-       Add onion, celery, green bell pepper and sauté for 2 to 3 minutes

-       Add butter, all purpose flour, ground cracked pepper to taste and cook for 2 to 3 minutes

Method For Yellow Herbed Basmati Rice 

-       Bring water to boil in pot

-       Add rice, salt, bay leaf, saffron and bring to boil

-       Reduce to low heat and cook for 20 minutes

Ingredients
  • 3 steamed Blue Crabs
  • 2 cups lump crab meat
  • 2 cups jumbo shrimp
  • 2 tablespoons olive oil
  • 1/3 cup diced onion
  • 1/3 cup diced celery
  • 1/3 cup diced green bell pepper
  • 4 sliced smoked turkey sausage links
  • 1 diced jalapeno
  • 1 tablespoon hickory liquid smoke
  • 4 cups low-sodium chicken broth
  • 2 cups stewed and chopped tomato
  • 1 ½ tablespoon Gumbo File
  • 1 tablespoon Crystal Hot Sauce
  • 1 bay leaf
  • ¼ cup chopped parsley
  • 1 cup sliced okra
  • 2 tablespoons olive oil
  • 1/3 cup diced onion
  • 1/3 cup diced celery
  • 1/3 cup diced green bell pepper
  • 1 cup unsalted butter
  • 1 cup all purpose flour
  • Ground cracked pepper to taste
  • 2 cups Basmati Rice
  • 4 cups water
  • 1 bay leaf
  • Pinch of saffron
  • Pinch of Kosher salt
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