Dark Roux Gumbo
This is an awesome gumbo recipe I served in my restaurant for years.
Servings: 12 plus
Ingredients
- 2 cups chopped onion
- 1 cup chopped celery
- 1 tbsp minced garlic
- 2 bay leaves
- 1/2 tsp white pepper
- 1/2 tsp cayenne
- 3/4 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 3/4 cup vegetable oil
- 3/4 cup flour
- 8 cups stock, stock from shrimp shells, chicken stock, boullion
- 1 lbs smoked sausage or audoulle cut 1/2 inch Hillshire farms works great. I make my own
- 1 lbs chicken breast sliced 1/2 inch pieces
- 1 lbs peeled medium shrimp
- Whole crawfish, mostly for decoration
Instructions
- Heat your stock in a stock pot.
- In a skillet or frying pan heat the 3/4 cup of oil until a little smoke.
- Stir in the flour and keep stirring making sure nothing sticks to the bottom of the pan. Keep stirring!! Almost done!!
- Read above to make the roux!!! Stir flour and oil until it reaches the color you like. It will darken a little when the veggies carmalize in the hot roux.
- As soon as the color is right add the vegetables and keep stirring. The sugar in the veggies will darken the roux. Stir about a minute
- add the garlic and spices and STIR
- start adding the roux a little at a time to the boiling broth until dissolved.
- add the sausage and boil 5 minutes
- add the chicken and boil 5 minutes
- then the shrimp and crawfish and boil a couple minutes until the shrimp is done
- adjust the salt with salt or bouillon. if oil gathers on the top skim it off.
- Serve with rice and garnish with green onions