Happy Gumbo Day!

by Steven Doyle

Happy Gumbo Day! Let’s celebrate the day by enjoying a cup, and we found a bargain for you all at Fish City Grill where we reported last week that chef Randy Morgan is now stationed. Morgan tell us that he is offering a cup of gumbo all day for a buck.

Gumbo is that crazy good thickened soup made widely popular in the 80’s with the sweeping Cajun movement led by New Orleans chef Paul Prudhomme (remember the chef on PBS that looks strikingly like actor Dom DeLuise).

Often confusing, there are actually several versions of the recipe, specifically Cajun and Creole. Most tastes in the North Texas area lend itself to the Cajun variety which is made up of a very rich and dark roux made with seafood and sausages.

Chef Morgan shares a recipe for gumbo for those not wishing to suffer a short drive. Catch the recipe on the jump.     

Ingredients

1 Tablespoon Vegetable Oil

3/4 cup Andouille Sausage-medium dice

2 Cups Yellow Onions-small dice

2 Cups Celery-small dice

2 Cups Poblano Peppers-small dice

1 ½ Tablespoons Chopped Garlic

3 Each Bay Leaf

3 Teaspoons Dried Thyme

½ Teaspoon Cayenne Pepper

2 Tablespoons Worcestershire Sauce

1 Cup Crushed Tomatoes

3 Cups Okra –Fresh or Frozen ½ inch slice

1 ½ Cup Chicken Breast-1 inch dice

1 Quart Shrimp-peeled and deveined (reserve shells and head for broth)

3 Tablespoons File’ Powder

3 Tablespoons Parsley –chopped

10 Cups Chicken Broth

Roux

¾ Cup Vegetable Oil

1 ½ Cup Flour

 

Method

Peel shrimp. In a medium stock pot, bring to a boil shrimp shells and chicken broth, then reduce to low heat, simmer for 15 minutes. Strain and discard shells. In a heavy bottom stock pot, add 1 tablespoon oil and put on medium high heat. Once hot, render Andouille, cooking down about 5 minutes stirring. Take sausage out of pot and reserve. In same pot, add ¾ cup vegetable oil and put back on medium high heat.

 

When oil is hot, add 1 ½ cup flour and whisk constantly. Continue wisking approximately 15 minutes. Roux should be a very dark brown. Add back the Andouille sausage and next seven ingredients listed. Stir briskly about 30 seconds, add Worcestershire and crushed tomatoes. Add chicken broth and stir to incorporate. Add chicken breast and shrimp and bring to a boil. Add file’ powder and parsley and turn on low heat and simmer about 30 minutes.