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| Cajun Shrimp Gumbo |
 ckelson writes, "January for me is all about comfort foods. It's cold outside. I feel like hunkerin' down, reading a good book and cookin' up some comfort foods that warm the soul. Good ol' gumbo is the first dish that comes to mind. My grandmother was from Louisiana and taught me how to cook this roux when I was 9 years old. My dad, who is a great cook, continued her tradition by making gumbo every New Year's with black eyed peas to bring good luck for the upcoming year (as the folklore goes). So here we are, it's a new year and couldn't we all use some luck? "
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This recipe is from my dad and grandmother. I added the chicken for a little more texture, but it's essentially theirs, why change a great thing? The number one tip I can give is this: A great gumbo begins and ends with its roux. It is essential the roux is carefully tended and cared for with a lot of love for 30-35 minutes. If you take care of it, it will take care of you. Do this and your gumbo will be everything that a gumbo should be, full of flavor and full of love.
Cajun Shrimp Gumbo
Prep time: 15 minutes
Cook time: about 3 hours
Serves: 8-10 adults
Ingredients:
4 Tablespoons oil
4 Tablespoons flour
1 lb. chicken breasts, cut into bite-sized pieces
1 lb. Andouille sausage, cut into 1/4 inch slices
1 cup diced onions
1 cup diced celery
1 cup diced green peppers
4 cups chicken broth
2 cups beef broth
2-14.5oz cans of tomatoes
2 teaspoons salt
1 teaspoon of black pepper
3 Bay leaves
Pinch of red pepper flakes
1-16oz bag of frozen, pre-cooked shrimp, bite-size is best
1-16oz bag frozen pre-cut okra
1 teaspoon hot pepper sauce, or vinegar (optional)
1/4 cup chopped fresh parsley for garnish (optional)
4-5 cups of cooked brown rice to serve with gumbo
Directions:
Let's make the roux by heating oil in a large heavy pot over medium-low heat. Add flour, combine to a smooth texture, and cook, stirring constantly until the color of the roux is a dark, chocolate brown or like a dark copper penny; about 30-35 minutes.
Increase the heat to medium and add the chicken and Andouille sausage, cook for 5-7 minutes. Add onions, celery and green bell pepper; cook until softened, stirring occasionally for 7-10 minutes - just don't let it burn.
Add chicken stock, beef stock and 2 cans of tomatoes; stir out any lumps. Bring to a boil for 2-3 minutes.
Reduce the heat back down to medium-low, add salt, black pepper, bay leaves, and red pepper flakes. Simmer, covered for 1 1/2 to 2 hours, until the chicken is tender. During the last 20 minutes of cooking, thaw the shrimp and gumbo in separate bowls. Toward the end of cooking time, remove bay leaves and taste the gumbo to adjust the flavors before adding the okra and shrimp. If it needs more salt or pepper, add it. If it needs to be brighter, add an acid like hot pepper sauce or vinegar.
Once you are satisfied with the flavors, remove the gumbo from the heat and add shrimp and okra. The residual heat will warm them through. (Okra has a natural thickening agent that is traditionally used to thicken the gumbo.) While the okra and shrimp are coming up to temperature, spoon about 1/2 cup of brown rice into soup bowls and ladle gumbo over it; sprinkle with parsley for a fresh finish. You'll feel like you're down in New Orleans, guaranteed. Enjoy, ya'll!
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Posted on Jan 08, 2012 08:14am.
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