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Gumbo By Drake Recipe

Ingredients

How to make it

  • Before starting

    Place the Andouille sausages in the freezer while you prepare the other ingredients. This will firm up the sausages so that they can be cut in 1/2 slices.

  • Preparations before cooking

  • I always chop and measure everything before hand so that I have what I need while cooking.
  • Finely chop the shallots and onion and place them in the same bowl
  • Finely chop the green peppers and celery and place in a bowl
  • Cut the chicken into 1"X1" pieces and place in a bowl
  • Remove the Andouille sausages from the freezer and cut Into 3/4" thick disks

  • Seer Meats

  • Heat a 3.5 Quart cooking to medium/ medium high heat
  • Add a few TBLS of oil to the pan and seer the sausages and the chicken. Place aside to be added later.

  • Make a Dark Roux

  • Add the oil to the pan and heat to medium high heat (340 degrees or so)
  • Slowly add the flour and stir to make a roux. This will be a dark roux so this will take 20 to 40 minutes of constant stirring. Mine turns out a dark carmel color with a tint of red.

  • Incorporate the Ingredients

  • Once the roux is ready add the jalapeño, onion and shallots and stir until clarified.
  • Add the garlic, green pepper and celery and keep stirring a little while.
  • Add the beer and the chicken stalk and stir.
  • Add Worcehteshire, thyme, salt and stir.
  • Add the Okra
  • Lay a bay leaf on top
  • Simmer for 1 hour on medium low heat.
  • Sprinkle on fresh ground Gumbo Filé as a garnish and stir in
  • Serve with Rice

Reviews & Comments 1

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  • Keith_Cleveland 10 years ago
    We need to do a paella video for youtube when it warms up. There is NOTHING online for real deal AUTHENTIC Paella. Everything has chicken stock and onions... it is ridiculous!!!
    Was this review helpful? Yes Flag

The Cook

drakeshattuck Salt Lake City, UT

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