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Gumbo

Our take on gumbo
Prep Time3 hours
Cook Time5 hours
Course: Main Course
Cuisine: Cajun
Servings: 32 quarts
Cost: $100

Ingredients

Araomatics

  • 2 onions, large yellow
  • 2-3 bell peppers
  • 6-8 ribs celery
  • 1-2 hear garlic
  • 20 fresh chiles, carolina reaper
  • 10 fresh chiles, ghost pepper
  • salt
  • black pepper, ground
  • thyme, ground
  • oregano, ground
  • cayenne, ground
  • ancho, ground
  • "cajun seasons"
  • 4 Bay leaves

Meat

  • 4 lbs sausage, andouille
  • 3 lbs chicken
  • 6 duck legs
  • 2 smoked turkey legs
  • other meats, rabbit/etc

Roux

  • 2 cups flour, all-purpose
  • 1.5 cups vegetable oil

Body and Thickeners

  • 3 lbs okra, sliced
  • 109 oz tomatoes, petit diced (#10 can)
  • 1.5 lbs kale, chopped

Instructions

Aromatics

  • Dice all of the larger vegetation
  • Finely chop the chiles, but set aside ⅔ of them for later
  • Combine all aromatics not set aside in large pot and saute

Meat

  • Add all of the meat, whole, and the chicken stock
  • Simmer for 2-3 hours, until the meats have cooked and are tender that the bones can be separated and discarded

Roux

  • Combine flour and oil in large cast iron skillet or pot
  • Cook either on stove-top on medium (stirring constantly for 45-60 minutes) or in 350-degree oven (stirring every 20 minutes in the beginning and every 10 minutes at the end for 1.5-2 hours)
  • The darker the roux (before burning) the better the flavor but the less thickening

Finishing and thickening

  • Add all finishing ingredients
  • Simmer until all ingredients are back up to temperature
  • Taste and adjust spice mix as desired
  • Add the roux and simmer while it blends and thickens
  • Taste and make any final spice adjustments, let simmer on low while