Gumbo

Yeah, it’s a long post, as there is much to properly prepared gumbo.

This is X’s favorite gumbo recipe and honestly, I have not tried any others except this one. It is very good. With any gumbo, the roux is extremely important…it is what binds the other ingredients together.

Lots of recipes out there, and every Cajun’ family has their own and I’m sure they’re all delicious.

You will need a big pot for the ingredients, and the roux will cook better in a cast iron skillet. Get your pot of ingredients going before you add your roux. Think of your roux as the thickener for gravy.

3/4 lb ham, cubed

1-1 1/2 lb sausage (I use Hillshire Farms ring sausage. I know…andouille is recommended or boudin. I have tried both and thought I was gonna die. Use what you like. I do.)

3/4 C bacon drippings

1 C vegetable oil

1 1/2 C flour

1/4 C olive oil

3 C celery, coarsely chopped

3 large onions, coarsely chopped

2 bell peppers, chopped

2 cloves garlic

1/2 C parsley, fresh

1 lb okra, cut into 1/2 inch pieces

2 28 oz cans diced tomatoes

1 can Rotel diced tomatoes with green chiles

water, 1-2 quarts

Tabasco..a few drops, depending on how hot you like it 6 is what I use

2 T Worcestershire sauce

2 bay leaves

1/4 thyme

1/4 marjoram

1/8 rosemary

1 lb shrimp tossed in during the last 10 minutes

cooked rice

In a large pot, saute ham and sausage in 1/4 C of the bacon drippings. Add veggies and sweat them until  soft. Add tomatoes and spices. Simmer two hours or so.

In your cast iron skillet, heat 1/2 C bacon dripping, and 3/4 C veg oil and add flour. Cook over medium high heat until nice and brown…about 30 minutes; stirring constantly. Add roux to veggies. Stir in well.

Add okra.

Heat through. Add 6 drops of Tabasco and 2 T Worcestershire.

The recipe says to simmer for 2 hours. If you do this, you must stir frequently, as the roux will burn on the bottom, since it has lots of flour in it.

At this point, you may add a pound of shelled deveined shrimp. Just put it on top of your gumbo and cover and cook for another 5 minutes or so. The steam will cook the shrimp.

Serve with rice.

Notes**************

My 7 1/2 qt enameled cast iron Dutch oven is too small for this batch as is. I back off on the roux using 1 Cup combined oils and 1 C flour.

Why?

1/4 C oil and 1/4 C flour with two cups water yield 2 C gravy; or roux…therefore

1 C oils and 1 C flour yield 8 Cups of roux. Any more than that will overfill my Dutch oven. To the already watery tomatoes, I add around 2 quarts of water. You must decide this first; how much as if it is already too thick, it is much extra work to thin it out again. This modification works for me; not too thick at all.

The key to successful gumbo is preparation. Chop your veggies first, and prepare your meats beforehand to avoid preparation while you cook. You will have 3 pots on your stove going. No need to get stressed having to chop while cooking.

The roux takes about 30 minutes of dedicated stirring…don’t slack, and add this last.

Simmer for a while  until it heats through and add shrimp last. They will cook relatively quick. When they’re done, it’s time to eat; or at least shut off the heat.

I have tried filé, and do not care for the flavor it imparts.

The okra does a fine job of adding some thickening properties. I use a 1 pound bag of frozen cut okra added to veggies before adding them to tomatoes and meats. Add your water to bubbling before you add roux.

Never, ever microwave gumbo for reheating. Always use a saucepan on your stovetop. Why? if you use shrimp or Hillshire Farm type sausage, the m/w will cook your shrimp to little rubber bullets, and the skin on your sausage will become hardened..trust me on this one.

Alternate method…

cook your veggies separate from your sausage and ham.

Begin simmering your tomatoes and spices in a large pot.

When your veggies are softened, drain off fat, and add to sauce.

When your sausage and ham are done, drain and add to sauce.

Add your okra now.

Simmer for an hour or two before adding roux and shrimp.

Add shrimp last to simmering pot, and cover allowing shrimp to cook.

Be careful adding roux, it will spatter when added to sauce, and it is HOT.

If you follow recipe verbatim, recall this:

with 1 1/2 C flour, you will require an equal amount of fat/oil to brown it. This will require a minimum of 12 Cups of liquid/sauce. If you do not have enough liquid, it will be too thick.

Recall that you already have 2 28 oz cans of tomatoes, and 1 10 oz can of Rotel tomatoes. This is not an exact measurement of liquids, but they must be taken into account for the total liquids to roux ratio.

1/4 C oil + 1/4 C flour requires 2 C liquid for an evenly thickened gravy, roux, sauce, or what have you.

If you have too much liquid, it will be runny and thin. One could add more okra as a thickener, or even the filé, but it will change the flavor.

To the tomatoes, I usually add 1 qt of water.

If it is too thick, try adding very hot water to thin, a little at a time; say 1/2 cup or so…not all at once.

Remember: shrimp very last thing added.