It’s getting cold here in Dallas so I made my favorite gumbo today. Nice thing is you don’t need to make a roux.
Seafood okra gumbo.
1 lb smoked sausage cut in 1/4” slices
2 lbs shrimp. I prefer 31-40s
1 lb blue crab lump meat
4 blue crabs cleaned and halved. I use uncooked ones.
6 cups okra sliced 1/2”
2 medium onions chopped
1 large bell pepper chopped
5 stalks of celery chopped
4 cloves of garlic chopped fine
1 cup of green onions sliced
1/4” cup parsley chopped fine
4 tbspn duck fat
1 tbspn white vinegar
64 oz of bone broth
3 bay leaves
4 tbspn Worcestershire sauce
2 tbspn dried oregano
2 tbspn Louisiana hot sauce
2 tbspn Cajun seasoning
Salt and pepper.
1 quart of water
Heat 6 to 8 quart pot(I always use cast iron) on medium heat and add 1 tbspn duck fat. Add sausage and brown 10 mins. Remove sausage from pot and set aside.
Add remainder of duck fat. After a minute or so add onions, bell pepper and celery. Cook for 15-20 mins or until soft on medium heat. Add okra and garlic and cook another 10 mins. Add 32 oz of bone broth, vinegar, bay leaves, sausage, oregano, Worcestershire, Cajun seasoning and hot sauce.
Bring to a boil, lower heat to simmer, cover and cook for 30 mins. Add another 32 oz of bone broth and green onions and cook for another 30 mins.
Add the crabs, cover and cook 15 mins, then add crab meat, parsley and water. Cook 20 mins.
Taste and season to your liking. Add more water as needed.
Add shrimp and bring to a boil. Turn heat to low and cook 5 minutes. Turn heat off, cover and let set 15 minutes. Taste and season again if needed. Enjoy over rice.
Always turn your fire up to medium when you add cold or room temperature ingredients then lower heat to low or simmer when it comes to a boil.
Sides
Candied sweet potatoes with pecans and bourbon maple syrup.
Green beans with potatoes and Tasso.
Oh and don’t forget that motherf***ing corn bread.
Ca c’est bon!
Seafood okra gumbo.
1 lb smoked sausage cut in 1/4” slices
2 lbs shrimp. I prefer 31-40s
1 lb blue crab lump meat
4 blue crabs cleaned and halved. I use uncooked ones.
6 cups okra sliced 1/2”
2 medium onions chopped
1 large bell pepper chopped
5 stalks of celery chopped
4 cloves of garlic chopped fine
1 cup of green onions sliced
1/4” cup parsley chopped fine
4 tbspn duck fat
1 tbspn white vinegar
64 oz of bone broth
3 bay leaves
4 tbspn Worcestershire sauce
2 tbspn dried oregano
2 tbspn Louisiana hot sauce
2 tbspn Cajun seasoning
Salt and pepper.
1 quart of water
Heat 6 to 8 quart pot(I always use cast iron) on medium heat and add 1 tbspn duck fat. Add sausage and brown 10 mins. Remove sausage from pot and set aside.
Add remainder of duck fat. After a minute or so add onions, bell pepper and celery. Cook for 15-20 mins or until soft on medium heat. Add okra and garlic and cook another 10 mins. Add 32 oz of bone broth, vinegar, bay leaves, sausage, oregano, Worcestershire, Cajun seasoning and hot sauce.
Bring to a boil, lower heat to simmer, cover and cook for 30 mins. Add another 32 oz of bone broth and green onions and cook for another 30 mins.
Add the crabs, cover and cook 15 mins, then add crab meat, parsley and water. Cook 20 mins.
Taste and season to your liking. Add more water as needed.
Add shrimp and bring to a boil. Turn heat to low and cook 5 minutes. Turn heat off, cover and let set 15 minutes. Taste and season again if needed. Enjoy over rice.
Always turn your fire up to medium when you add cold or room temperature ingredients then lower heat to low or simmer when it comes to a boil.
Sides
Candied sweet potatoes with pecans and bourbon maple syrup.
Green beans with potatoes and Tasso.
Oh and don’t forget that motherf***ing corn bread.
Ca c’est bon!
