3 tablespoons canola or vegetable oil
1 pound Andouille sausage
2 pounds boneless chicken
2/3 cup canola or vegetable oil
2/3 cup all purpose flour
3 tablespoons Worcestershire Sauce
1 ½ pounds onions, ¼” dice
1 ½ pounds celery, ¼” dice
1 ½ pounds green pepper, ¼” dice
4 bay leaves
2 teaspoons garlic, minced
½ teaspoon kosher salt
½ teaspoon cayenne pepper
½ teaspoon black pepper
2 teaspoons shrimp base (can be found in the soup aisle of most supermarkets)
3 1/3 quarts crab stock
1 pound shrimp, 71/90, tail off, peeled and deveined
3 ½ cups okra, sliced
Cut Andouille sausage in half lengthwise and then cut 1/2 inch half moons. Cut chicken into 1/2 inch dice. Add 3 tablespoons oil to a skillet and heat. Add sausage and chicken and cook until done. Set aside. Heat 2/3 cup of oil in large stock pot and then stir in flour. Continue to stir until dark roux is achieved. Immediately add Worcestershire, followed by onions, celery, green pepper, spices and shrimp base. Sauté until vegetables are soft, scraping the bottom of the pot as you cook. While whisking, add the crab stock to the pot. Cook for 15 minutes. Add the shrimp, cooked sausage and chicken and the okra to the pot. Cook until the shrimp is just cooked through. Remove from heat and cool down quickly so shrimp does not overcook. Reheat to serve. Makes – 2 gallons.
White Bean and Shrimp Gumbo
2 1/2 lbs shrimp, peeled and deveined
1 (14oz) can white beans
1 cup flour
1/2 cup oil
1/2 - 1 lb smoked sausage or Andouille
1 cup cut up okra (optional)
2 cups dry white wine
Louisiana hot sauce, to taste
2 tbsp Worchestershire sauce
1 tsp celery seed
1 cup parsley, chopped
1 cup onions, chopped
1/2 cup bell pepper, chopped
1 tsp garlic, chopped
1 cup green onions, chopped
salt to taste
Take the beans and put through the blender to make a thick liquid.
Make a roux with the flour and oil in a large cast iron pan.
Cook slowly as the roux changes from a cream colour all the way to the colour of a Hershey chocolate bar. You need to stir the roux almost all the time while it cooks, up to 45 minutes.
When the roux is a dark chocolate colour, put in the onions and bell pepper.
When the onions are clear, put in the parsley and green onions and continue cooking.
Add a bit of cold water and stir.
Then add garlic and continue cooking.
Add enough water to cover everything by 2 inches.
Add the shrimp, sausage, wine, seasonings and bean liquid.
Cover and simmer at least 3 hours.
Add the okra during the last 1/2 hour of cooking.
http://www.recipezazz.com/recipe/saraso ... gumbo-2018