Sunday, October 23, 2022


To make a Creole or Cajun gumbo, you first have to make a roux. I like to use my well seasoned cast-iron stew pot to make gumbo. I also like to use a little less oil to flour ratio than most gumbos call for. Let your roux come to the color of an old penny before adding the "trinity".

I also added my recipe for Cajun Seasoning. Cajun seasoning does not contain dried oregano and basil. Traditionally Cajun food does not contain tomatoes. This recipe is for the more city-style version.

1 lb medium shrimp, shelled, deveined, and set aside
4 T peanut oil or avocado oil, divided
13.5 oz smoked andouille sausage, cut in half lengthwise, and thinly sliced
1 medium yellow onion, diced
1 large green bell pepper, diced
2 stalks celery, diced
4 cloves garlic, minced
½ cup all-purpose flour
4 (8-oz) bottles clam broth
2 T Creole Seasoning (recipe follows)
1 t smoked paprika
½ t cayenne pepper (optional)
1 T Worcestershire sauce
1 (14.5-oz) can fire roasted tomatoes or whole peeled tomatoes
1 bottle Abita beer or other amber beer
2 bay leaves
Sea salt and freshly ground black pepper
1 cup chopped okra, fresh or frozen
1 T filé powder (dried and ground leaves of the North American sassafras tree)

1 bunch chopped scallions, for garnish 
Louisiana or Crystal hot sauce, for the table

Place shrimp in a bowl and refrigerate.

In a large cast-iron pot or Dutch oven, fitted with a lid, add 1 tablespoon of the oil and cook the sausage until light brown, about 3 to 4 minutes.
Remove with a slotted spoon to a bowl and set aside.

Stir in the “holy trinity” of onion, bell pepper, and celery.
Cook, stirring often, for about 3 minutes.
Add the garlic and cook another minute.
Spoon into the bowl with the sausage.

To make the roux, add the other 3 tablespoons of oil and whisk the flour into the oil in the pot.
Cook over medium-high heat, stirring constantly. 
Let the roux cook until it’s the color of peanut butter.
Lower heat to medium-low and let roux cook until it’s the color of an old copper penny, about 5 to 6 minutes more.

Add the clam broth, Creole Seasoning, paprika, cayenne, Worcestershire, tomatoes, beer, bay leaves, browned sausage, and "holy trinity".
Season to taste with salt and pepper.

Partially cover with a lid and simmer 10 minutes.
Add okra and simmer another 5 minutes.
Add shrimp and simmer for 2 more minutes.
Turn off heat and stir in the filé powder, cover with a lid, and let sit for 5 minutes.

Ladle into bowls, sprinkle with scallions and serve with cooked white rice and French bread.

Serves 4

Creole Seasoning
3 T paprika
2 T sea salt
2 T ground black pepper
2 T garlic powder
2 T cayenne pepper
2 T onion powder
2 T dried thyme
1 T dried oregano
1 T dried basil

Pour above ingredients in a jar fitted with a lid. Shake well and store in a cool dark place for up to one year.

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