Equipment
Ingredients
Roux
- 120 ml vegetable oil, room temperature
- 125 g all-purpose flour
The Holy Trinity and Aromatics
- 150 g yellow onion, finely diced
- 150 g green bell pepper, finely diced
- 100 g celery, finely diced
- 15 g garlic, minced
Meats
- 350 g andouille sausage, sliced into half-moons
- 200 g smoked ham, diced into 1cm cubes
Liquids and Vegetables
- 1500 ml seafood stock, warm
- 400 g diced tomatoes, canned, undrained
- 300 g okra, sliced into 1cm rounds
Seafood
- 500 g medium shrimp, peeled and deveined
- 300 g lump crab meat, picked over for shells, kept in lumps
Seasonings
- 15 g creole seasoning
- 5 g fresh thyme, leaves picked and chopped
- 2 bay leaves, whole
Nutrition (per serving)
Method
Prepare all vegetables and meats. Once the roux cooking process begins, there will be no time to stop and chop. Keep raw seafood separate from ready-to-eat ingredients and vegetables to prevent cross-contamination.
In a large Dutch oven over medium-high heat, sear the andouille sausage and diced ham until nicely browned, about 5 minutes. Remove the meats with a slotted spoon and set aside in a bowl, leaving any rendered fat in the pot.
Reduce the heat to medium-low. Add the vegetable oil and flour to the pot. Whisk continuously and meticulously to create a dark roux. Do not leave the pot unattended. Continue cooking and stirring until the mixture reaches the color of dark chocolate, which takes 35 to 40 minutes.
Immediately add the diced onion, green bell pepper, and celery to the dark roux to stop the browning process. Stir constantly with a wooden spoon and cook until the vegetables are softened, about 8 minutes.
Stir in the minced garlic, Creole seasoning, and fresh thyme. Cook for 1 minute until fragrant.
Gradually pour in the warm seafood stock in a slow, steady stream while whisking vigorously to prevent lumps from forming. Stir in the diced tomatoes and bay leaves.
Bring the liquid to a rolling boil over medium-high heat.
Return the browned sausage and ham to the pot. Reduce the heat to low, cover the pot partially, and let the gumbo simmer gently for 45 minutes.
Add the sliced okra to the pot. Stir well and continue to simmer uncovered for another 30 minutes. The okra will act as a natural thickener.
Gently fold in the raw shrimp and the lump crab meat, being careful not to break up the crab lumps. Simmer until the shrimp are cooked through and reach an internal temperature of 63°C/145°F, about 5 minutes.
Remove the pot from the heat. Let the gumbo rest for 15 minutes before serving so the flavors can marry and the fat can rise to the top for easy skimming. Remove and discard the bay leaves before serving.
Chef's Notes
- A dark roux takes profound patience. Do not rush the process with high heat. Pour yourself a beverage and commit to the stirring.
- To avoid the slimy texture some people dislike in okra, you can dry-roast the slices on a baking sheet at 200°C/400°F for 15 minutes before adding them to the pot.
- Always add the delicate seafood at the very end of the cooking process to prevent overcooking and to maintain the tender texture of the crab and shrimp.
- Gumbo almost universally tastes better the next day after the complex flavors have had time to meld together in the refrigerator.
Storage
Refrigerator: 4 days — Store in an airtight container. Flavors will develop and improve overnight.
Freezer: 3 months — Freeze without the seafood if possible, adding fresh shrimp and crab when reheating to prevent rubbery textures.
Reheating: Reheat gently on the stovetop over low heat to avoid overcooking the seafood.
