Gumbo It Is

If you are in a stay-at-home-for-the-afternoon mood, may I suggest attempting to make a gumbo? The real deal, with a roux from scratch and raw shrimp. The famed New Orleans dish, gumbo can be like a stew or a soup, with as many recipe variations as there are cooks! As long as there is okra, as this thickens its consistency, gumbo is a great meal for the dead of winter.  Sausage, shrimp, chicken, crabmeat- all are frequent additions. It will warm you up both inside and out.

When making the roux, stay right there, as you'll need to monitor it every minute or two for a stir. If the roux burns, it turns bitter. I make a dark roux, chopping and preparing the rest of the ingredients at the same time.

I used this recipe from Patois' chef, Aaron Burgau. It was delish and made enough to feed an army.

What do you prefer in your gumbo?

Shrimp-and-Okra Gumbo

Makes 10 to 12 servings

For the Creole seasoning:                         For the gumbo:

2 tbsp kosher salt                                      2 tbsp vegetable oil
1 tbsp black pepper                                    2 medium onions, diced
1 tbsp cayenne pepper                                 1 red bell pepper, diced

1 tbsp dried thyme                                     2 green bell peppers, diced
1 tbsp dried basil                                      3 ribs of celery, diced
1 tbsp dried oregeno                                   1 tbsp garlic, minced
1 tbsp paprika                                          4 oz crushed or diced tomatoes
1 tbsp granulated garlic                              2 lbs 21- to 25-count shrimp
                                                             3 qts shrimp stock

For the roux:                                           4 bay leaves
1 cup vegetable oil                                      1 lb okra, trimmed and sliced (use frozen)
1 cup flour                                                Hot sauce, to taste

1.      Make the Creole seasoning: In a small bowl, combine all the herbs and spices and set aside.

2.     For the roux, heat the oil in a heavy-bottom pot and add flour. Stir constantly until the roux is dark. Do not burn; it will make the gumbo bitter.

3.     In a large saucepan, heat the vegetable oil. Add onions, green and red bell peppers, celery, and garlic and sauté until softened, about 5 minutes. Stir in tomatoes and roux. Add a 1/2 pound of shrimp.  (The next time I will not add any shrimp at this point and just add for the last 10 minutes.) Add shrimp stock (I used 75% chicken stock and 25% shrimp stock), Creole seasoning, and bay leaves and bring to a boil.

4.     Reduce the heat and simmer uncovered for 45 minutes to one hour. In the last 10 minutes of cooking, add okra and remaining shrimp. Season to taste with hot sauce.

5.     Serve over steamed rice, passing additional hot sauce at the table.

Patois  

6078 Laurel Street New Orleans, LA

504-895-9441  patoisnola.com

[Recipe, photo]