Recipes, outside of baking, have always been more of a suggestion for me, rather than something I follow exactly. Making gumbo is a labor of love, so I only make it once or twice a year, but it’s something I am known for among my close family and friends, because who doesn’t like gumbo? My husband has been requesting it around his birthday since shortly after we got married. The first time I made it, I used a recipe from Celebrations on the Bayou, a cookbook I picked up when I worked at a little bookstore, 20+ years ago!
Over the years, my gumbo has evolved a little but unlike so many of my other creations, it mostly stays true to that original recipe. This isn’t a formal recipe with nutritional facts, prep times and official servings - it’s more of a suggestion. So I’m suggesting you will be in the kitchen for a good hour to start and then you can walk away periodically, but it’s sort of an all day affair. I like to make it on a day when we are home and I can hang out with everyone while I cook, the best time to cook.
The most important parts? The stock, the trinity and the roux, of course! For the stock, I periodically throw shrimp shells in a baggie, and put in the freezer as I use them in other recipes. When I’m ready to make the stock, I have a good supply. Boil the shrimp shells with salt and a little onion, carrot, celery and peppercorns, and you have stock. You can also buy seafood stock, if the thought of a bag of shrimp shells in freezer doesn’t appeal to you!
Perfectly brown roux.
For my gumbo, I usually use a combination of sausage, chicken thighs and shrimp. Duck and crawfish tails make good additions too. If you like it spicy, use andouille. I make mine for a mixed crowd, so I always use kielbasa or just smoked sausage to keep it mild, but have hot sauce on hand. Chicken can sometimes seem a little dry, so I roast it, let it rest, then chop it up and add it to the pot towards the end along with the juice. My crowd prefers the sausage browned in a pan before adding as well, just until the point when it begins to burn…yuuummmm.
This recipe comes to a boil and simmers repeatedly. That, plus browning and resting the meat first, creates deep layers of flavor. I always make a large batch (about 1.5 of this recipe), but ladle out enough broth with sausage and chicken, for a second round later and freeze it after it cools- making sure the shrimp is only in the batch we eat fresh. After I thaw and heat the extra at a later time, I add enough frozen shrimp for the serving size. This way the shrimp is always fresh and not refrozen. The flavor of the broth intensifies after a few weeks in the freezer, it’s amazing!
Again, ingredients listed are a suggestion, add more salt, thyme, spice or meat as you like it. So whip up a batch for Mardi Gras week and enjoy!
Nathan’s Favorite Gumbo
Adapted from Seafood Andouille Gumbo in Celebrations on the Bayou by the Junior League of Monroe, Inc.
For the stock:
Shrimp shells from several pounds of shrimp
2 tablespoons salt
5 peppercorns
small piece of onion (1/4), celery (1 stalk, halved) and carrot (1 halved)
12 cups of water
For the gumbo:
1 cup oil
1 cup flour
4 cups white onion, chopped
2 cups green bell pepper, finely chopped
2 cups of celery, finely chopped
2 bunches green onions, thinly sliced, set aside 1/2 cup of green tops
6 cloves of garlic, minced
2-3 teaspoons thyme
1 teaspoon pepper
1 teaspoon oregano
1/2 to 1 teaspoon cayenne pepper
3 bay leaves
2 tablespoon worcestershire sauce
6-8 dashes of hot sauce
2 pounds andouille, smoked sausage or kielbasa, sliced into 1” half rounds
2 pounds boneless, skinless chicken thighs (plus oil, salt, garlic and onion powder)
2 pounds shrimp
Peel shrimp and return to the fridge, reserve shells for stock. Place shrimp shells, water, salt, onion, celery and carrot in a large stock pot. Bring to a boil, lower heat and simmer, partially covered, for 45 minutes. Strain and keep warm.
In a 12” pan or cast iron pan, add oil and flour, cook on medium to medium low (depending on your burner), stirring constantly with a wooden spoon until peanut butter color is achieved. 30-45 minutes.
Preheat oven to 375 degrees.
Add onion, celery and bell pepper to the roux. Cook for 10 minutes on medium low, stirring often. Add garlic, green onions (except reserved), thyme, oregano, pepper, cayenne pepper and continue to cook for 2 minutes. Slowly spoon mixture into the simmering stock with a large spoon, mixing together. Add bay leaves, hot sauce, and worcestershire sauce, bring to a boil, lower heat and simmer for 30 minutes, partially covered. Stir occasionally.
Cook the sausage over medium heat in a large pan until very brown, while the stock/roux mixture is simmering. Rub chicken thighs with oil, salt, garlic and onion powder, roast on 375 for 20 minutes. Remove from the oven, allow to rest for 15 minutes before chopping.
Add sausage and juices to the stock pot, bring just to a boil, lower heat and simmer for 30 minutes, partially covered. Then add chopped chicken, bring to a boil, simmer for 30 minutes.
Bring the gumbo just to a boil once more, add the shrimp and turn off the heat. Add 1/4 cup chopped green onions, stir and allow the gumbo to rest on the stove for 10 minutes.
Serve over long grain rice, garnished with green onions and hot sauce!
