There is something about making a big pot of gumbo that is satisfying to your stomach and your soul. The labor of love that goes into a roux creates a soulful connection with cooking that will have you making gumbo time and time again to perfect your roux. You can put anything that flies, swims, creeps, crawls, grazes, or grows in the ground and as long as you have a great roux you will have a great gumbo. Be sure to not cook your roux on high heat and be sure to stir continuously, not paying your roux attention will not make for a good gumbo. My favorite gumbo is a seafood gumbo and with the cold weather it seems like a great time to get a little cajun. This week my family was ‘cooking that good gumbo’. Here’s MyScoop’s recipe:
Seafood Gumbo
1 package Conecuh sausage, sliced
Roux (see below for recipe)
Extra virgin olive oil
1 onion, chopped
1 cup celery, chopped
2 cloves garlic, chopped finely
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 tomato, diced
2 quarts seafood or chicken stock
4 sprigs oregano, de-leafed
4 sprigs thyme, de-leafed
4 sprigs parsley, chopped
2 tsp salt
1 tsp pepper
1 tsp cayenne pepper
1 jar oysters
1 lb crab claws
1 lb shrimp, peeled and de-veined
1 1/2 cups white rice, cooked
Directions:
You start with the roux. I like to saute my sausage first then use the drippings to begin my roux, you do not have to do this you can use the basic recipe below. Once the roux color is achieved remove from heat and set aside.
Then in a large stock pot saute onions and celery in a tablespoon of olive oil until softened on medium heat. Add garlic, bell pepper, and tomato and continue to saute for just a minute.
Stir in roux, then immediately pour in stock. Stir together.
Add herbs, seasonings, and Conecuh sausage. Reduce if needed and let simmer for 30 minutes.
Stir in oysters and crab claws and cook for another 10 minutes.
When close to ready to serve, toss in shrimp and cook for 5 minutes.
Serve over rice and with toasted baguette slices.
Roux
1/4 cup vegetable oil
1/4 cup all -purpose flour
Always use equal parts flour and fat. For gumbo in a large stock pot use 1 cup flour, 1 cup oil.
Directions:
In a heavy skillet (I use cast-iron) over medium heat, heat vegetable oil until hot. Add flour and gradually to combine. After mixture is combined reduce heat and keep stirring continuously. This usually takes about an hour to achieve that dark brown/chocolate color. When it achieves that chocolate color remove from heat. Note: the roux will smell like burnt popcorn – that is what you want.
You can store your roux up to one week in the refrigerator and also freeze it.