Equipment
Ingredients
Roux
- 120 ml canola oil
- 125 g all-purpose flour
The Holy Trinity and Aromatics
- 300 g yellow onion, finely diced
- 150 g celery, finely diced
- 150 g green bell pepper, finely diced
- 15 g garlic, minced
Meats and Seafood
- 350 g andouille sausage, sliced into half-moons
- 200 g smoked ham, diced
- 500 g medium shrimp, peeled and deveined
- 250 g lump crab meat, picked over for shells
Liquids and Vegetables
- 1500 ml seafood stock, warm
- 400 g diced tomatoes, canned, with juices
- 250 g okra, sliced into 1cm rounds
Seasonings
- 15 g creole seasoning
- 2 bay leaves
- 15 ml worcestershire sauce
- 10 ml hot sauce
Nutrition (per serving)
Method
Dice the onion, celery, and green bell pepper. It is critical to have these ready before starting the roux, as they will be used to quickly halt the cooking process.
Heat a medium skillet over medium heat. Add the sliced andouille sausage and diced ham, sauteing until the fat renders and the edges are browned. Remove from heat and set aside.
In the heavy-bottomed Dutch oven, heat the canola oil over medium heat. Gradually whisk in the all-purpose flour until perfectly smooth.
Reduce the heat to medium-low. Stir the roux constantly with a wooden spoon for 30 to 45 minutes. Scrape the bottom and corners of the pot continuously until the mixture turns a deep, dark mahogany brown and smells like roasted nuts.
Immediately add the diced onion, celery, and green bell pepper to the dark roux. The mixture will sizzle aggressively. Sauté for 5 minutes until the vegetables soften.
Stir in the minced garlic and Creole seasoning, cooking for 1 minute until fragrant.
Gradually whisk the warm seafood stock into the roux mixture, about 250ml at a time, ensuring it is fully incorporated and smooth before adding more.
Stir in the diced tomatoes with their juices, bay leaves, Worcestershire sauce, browned sausage, and ham. Bring the liquid to a gentle simmer, partially cover, and cook for 45 minutes.
While the gumbo simmers, wipe out the skillet used for the meats. Heat over medium-high heat and quickly saute the sliced okra for 4 to 5 minutes to reduce its mucilage. Stir the cooked okra into the simmering gumbo.
Gently stir in the peeled shrimp and cook for 5 to 7 minutes until they turn opaque and pink, reaching an internal temperature of 74C/165F.
Remove the pot from the heat. Carefully fold in the lump crab meat, taking care not to break up the large chunks. The residual heat will warm the crab through. Stir in the hot sauce.
Allow the gumbo to rest for 10 minutes. Skim any excess fat from the surface and discard the bay leaves before serving hot over cooked white rice.
Chef's Notes
- The secret to a profound gumbo is patience with the roux. It should slowly toast to the color of dark milk chocolate or a worn copper penny. Do not rush this step.
- Have your holy trinity (onions, celery, bell pepper) chopped and resting right next to the stove. The moisture from the vegetables is what instantly stops the roux from burning once it hits the perfect color.
- Sauteing the okra in a dry or lightly oiled pan for a few minutes before adding it to the stew helps drastically minimize its naturally slimy texture.
- Always fold the lump crab meat in gently off the heat. Boiling the crab will cause the delicate, sweet lumps to disintegrate into the broth.
Storage
Refrigerator: 4 days — Store seafood separately if possible, or consume within 3 days for best quality. Flavor improves on the second day.
Freezer: 3 months — Freeze without the seafood. Add fresh seafood when reheating the base.
Reheating: Gently simmer on the stovetop over medium-low heat until thoroughly warmed to 74C/165F.
