If you have ever been to New Orleans, you know you cannot go wrong with a good gumbo. It is a popular fan favorite throughout the south, and especially in Louisiana. Heavily inspired by creole cuisine, seafood gumbo is the pinnacle of New Orleans cuisine. Chef Caldwell has been making this special gumbo recipe for years. The perfect dish to impress guests, or to enjoy on your own with your family, this shrimp & chicken gumbo is absolutely delicious.
Makes: 14-16 Servings
Time: 4.5 Hours
Ingrediants
- 1 lb andouille sausage, sliced into 1/2 inch thick medallions
- 2 lbs boneless chicken breast, cut into bite size pieces
- 2 lbs 16-20 shrimp, peeled and de-veined
- 1 cup frozen okra
- ½ cup butter milk
- 1⁄4 cup Cajun seasoning
- 3⁄4 cup vegetable oil
- 1 cup all-purpose flour
- ½ cup of clam fry
- 1 1⁄2 cups onions small dice
- 1 cup green bell pepper, small dice
- 2 tablespoons garlic minced
- 8 ounces tomato paste
- 3 bay leaves
- 12 cups chicken stock
- 1 -2 teaspoon cayenne(more or less to taste)
- Jasmine rice (as much as you think you’ll need)
Instructions
- In a large skillet, brown sausage on medium-low heat. Set aside till later. You may need to do this in batches.
- Season chicken and shrimp with 2-3 tablespoons of Cajun seasoning and set aside.
- To make the roux:
- In a 12 quart heavy bottom stock pot, heat oil over medium/medium low heat. Add the flour all at once and stir constantly with a wooden spoon until it turns to a dark chocolate color. (approximately 20-30 min.) Do not rush this by turning up the heat, It will burn very quickly, not to mention it might splatter and this stuff is like napalm if it gets on your skin.
- Pour the chicken stock in and stir till the paste (roux) is combined.
- Add the bay leaves, and stir in the tomato paste and cook for a couple of minutes.
- Add the onion, green bell pepper, garlic and continue the constant stirring. Cook until they soften (5-10 minutes). This will look like a very thick paste.
- In a 12 quart heavy bottom stock pot, heat oil over medium/medium low heat. Add the flour all at once and stir constantly with a wooden spoon until it turns to a dark chocolate color. (approximately 20-30 min.) Do not rush this by turning up the heat, It will burn very quickly, not to mention it might splatter and this stuff is like napalm if it gets on your skin.
- Add shrimp and stir. The shrimp will cook very quickly. As soon as they turn pink you’re ready to serve.
- While this is taking place, add frozen okra to a medium size bowl, pour buttermilk over it, remove from buttermilk and place into clam fry batter. Sift off excess batter and deep fry until golden brown (set aside)
- Simmer for another 15-20 minutes.
- Now check the consistency. You can always add a little water or broth if necessary.
- Reduce heat to a simmer, add uncooked chicken and cover. Simmer for 30 minutes.
- Put the sausage, the rest of the Cajun seasoning, and the cayenne in and raise the heat to bring to a soft boil. For about 10 Minutes.
- Add the onion, green bell pepper, garlic and continue the constant stirring. Cook until they soften (5-10 minutes). This will look like a very thick paste.
- Add the bay leaves, and stir in the tomato paste and cook for a couple of minutes.
- Pour the chicken stock in and stir till the paste (roux) is combined.
Plating Instructions:
Place a pressed scoop of rice in the middle of your bowl (I like to use an ice cream type scoop, that way it stays round and centered in the bowl) and ladle the gumbo around the rice. Sprinkle fried okra around rice and enjoy!
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Place a pressed scoop of rice in the middle of your bowl (I like to use an ice cream type scoop, that way it stays round and centered in the bowl) and ladle the gumbo around the rice. Sprinkle fried okra around rice and enjoy!
