#gumbo #cajungumbo #cajuncooking
The secret to this hearty New Orleans Cajun gumbo is in the silky dark brown roux, sautéed
okras and two types of stocks.
4-6 servings
Ingredients
1 cup All purpose flour
1 cup vegetable oil
1 lb fresh okras, sliced
1 onion, diced
½ bunch green onions, sliced
3 celery stalks, diced
1 green bell pepper, diced
8 cloves of garlic, diced
¼ bunch of parsley, diced
6 sprigs of fresh thyme
6 quarts, chicken stock
4 quarts, seafood stock
2 cups chicken gizzards
1 smoked sausage, sliced ½ inch on the diagonal
4 hot sausage links, (casing removed), form into meatballs
2 lbs chicken wings, seasoned (flats and drumettes separated)
2 lobster tails, cut in halves
1 lb crab claws
2 Tbsp creole seasoning (see Jambalaya recipe)
2 Tbsp seasoned salt (see Island Gurl’s seasoned salt)
2 tsp cayenne pepper
2 tsp oregano
parsley, diced for garnishing
1. Heat a non-stick skillet with oil over medium-high heat. Add the flour and stir continuously for 20-25 minutes to make a dark brown roux that resembles tempered chocolate. Set aside.
2. Add okras to a food processor and pulse until diced fine. Heat a medium skillet with 3 Tbsp of oil over medium-high heat, add okras and sauté until it separates and there is no more slime, for approximately 15 minutes. Drain on a plate lined with paper towels.
3. Add 3 Tbsp of oil to an 8-quart pot over medium-high heat. Add onions, celery, pepper, and cook for 3 minutes. Add garlic, parsley, thyme and cook for an additional 3 minutes. Add the roux and stir.
4. Add stocks and bring up to a boil, add gizzards and stir, cover with lid slightly ajar and lower to simmer for 40 minutes.
5. Heat a large skillet with 3 Tbsp of oil over medium-high heat, add sausages in batches and sear on both sides for 3 minutes, per side. Set aside on a plate. Add wings in batches and sear on both sides for 3 minutes per side. Set aside on a plate.
6. Add sausages, chicken and spices, cover and cook for 30 minutes. Add seafood and cook for
an additional 15 minutes. Adjust seasoning and serve at once over steamed rice, garnished with parsley.
