The New Yorker GumboFrom divaliscious 7 years ago
- 2-4 cups cooked riced (warm and set aside ready for serving when the time comes) shopping list
- 2 cups fresh chicken and shrimp broth (the how to's are below) shopping list
- 1-1/2 cup cut up cooked breast of chicken shopping list
- 4 sweet Italian sausages - sliced thin shopping list
- 2 hot Italian sausages - sliced thin shopping list
- 2 inches or more of sweet or hot suprasatta sausage (thinly sliced and cut into fourths) (Found in your Italian Deli's - you can have them slice it or do it yourself at home, just make sure if there is a 'skin' - it's been removed) shopping list
- 6 slices of bacon (thick sliced is best) shopping list
- 2-3 large shrimp per person de-veined but with tails and shells still on shopping list
- 1 large onion or more, diced shopping list
- 1 big red sweet pepper, diced shopping list
- 2 green sweet peppers, diced shopping list
- 1 large can of diced tomatoes (14.5 ounce can) shopping list
- 1 small can of tomato paste (6 ounce can) shopping list
- 4 shakes of red chili flakes shopping list
- several shakes each of Tabasco & Franks hot sauce shopping list
- 1/2 cup good red wine shopping list
- 1-1/2 tablespoons 'better than bouillon' beef flavor - it is a thick paste and basis for broths - found in the soup section of your grocery stores - and comes in a variety of flavors. shopping list
- 2 cups water (ONLY if you are not using the homemade broth) shopping list
- 1-2 tablespoons salt shopping list
- 1 teaspoon or more of fresh ground pepper shopping list
- 4 tablespoons all purpose flour shopping list
- 4 tablespoons bacon and sausage fat shopping list
- 4 or more cloves of garlic - freshly minced shopping list
- 3 scallions minced shopping list
- 1 teaspoon all spice (whole seed pods - preferred) shopping list
- 1 teaspoon or more cumin shopping list
- 1 teaspoon or more of Old Bay Seasonings shopping list
- 2 tablespoon freshly chopped parsley shopping list
- 2 bay leafs shopping list
- 2 or 3 tablespoons worcestershire sauce shopping list
- 1-1/2 teaspoon chili powder shopping list
- 1/2 teaspoon basil shopping list
- 1/4 teaspoon ground cloves shopping list
- fresh cilantro sprigs as garnish (optional) shopping list
How to make it
- To make your broth, add whole chicken breasts, or chicken parts, one bay leaf, a cut up carrot, a cut of stalk of celery, sage, a couple of whole all spice 'seeds', salt and pepper. Once boiling, add whole shrimp (with heads if you can find them) Let boil three minutes, then take out shrimp immediately and set shrimp aside.
- Once shrimp has cooled enough to handle with bare hands, remove shells, heads and return all shells, heads and tails back into your broth and let it continue to cook on simmer. This is what really gives the broth that complex flavor that totally enhances your gumbo.
- While your broth is cooking away, let's get going on the meats for your Gumbo.
- Slice up your bacon, and add a drizzle of olive oil into your cold pan that you are to make your gumbo in. Cook bacon. Once cooked, spoon out bacon.
- Add all sliced thin sausages into pan and let brown, turning them over now and then. Once browned, set aside.
- While your bacon and sausages are cooking, cut up the onions, peppers.
- Pour off all oil left in pan, then measure oil to have the needed 4 tablespoons of oil/fat and put back into your pan. Add your 4 tablespoons flour slowly. Over medium heat, stir with a whisk.
- While cooking your roux over a medium to med-low heat, whisking constantly, for roughly 12 to 15 minutes, until it turns the color of rich milk chocolate. This may take longer - try not to rush things by putting the heat up high - you will simply end up burning the flour. It will also turn the correct color very quickly once at that right stage.
- Once roux is at the right color, add the onions, bell peppers, celery, garlic, and all of the 'dry' seasonings to the roux and continue cooking and stirring for 5 minutes or until the vegetables turn tender.
- Add the diced tomatoes from the can including all its juices along with the tomato paste and all other ingredients listed above.
- Add the drained chicken/shrimp stock and all remaining wet ingredients such as the worcestershire sauce and hot sauces and beef broth paste.
- Add the smoked sausage and cut into chunks of cooked chicken and continue cooking for about 60 minutes at least, stirring occasionally. Don't forget the bay leaves. I would cook it for 1.5 hours to really let it thicken and the flavors to meld.
- Add cooked shrimp to Gumbo 3-5 minutes before serving. to heat through.
- Serve up your gumbo and pour over your rice. Top with fresh cilantro and make sure some extra hot sauce is available to those who like the extra kick.
- *****In saving some time, important tips to remember:
- Sliced up the bacon and Italian sausages (except for the suprasatta) is easier if they are slightly frozen.
- I cooked up my bacon, then the sausages all the while as the broth was being made as I chopped up my vegetables. This allowed me to have the necessary time to pay sole attention to the roux creating process.
- If you burn your roux, stop, wash out your pan and start again - I have read this too many times in all the recipes I read so this really is important - as your Gumbo will taste burnt.
- The seasoned 'oil' from the left over cooked bacon and sausage really also made a nice addition to the overall flavors instead of using simple olive oil or butter solely. I poured out all the fat rendered left from the cooked meats, then remeasured and put back that to which was needed to create the roux.
- You should make your Gumbo along with the roux in a heavy deep soup crock for best results.
- I know, that's one extra long list of ingredients above. Believe it or not, I had all of this available to me in my cupboards and fridge when I made my Gumbo, so some of you might have to shop a little, but again as I mentioned - this dish is so incredible you will be hooked!
- ***I have shared interesting gumbo-related ideas and tips on an article I wrote on my food blog for any who might want to check it out. - Way too long to mention here.
- *** I personally wish to thank Noir and NotYourMama for sharing with me their recipes and ideas - thank you both.
The Cookdivaliscious Dutchess County, NY
The Rating5 people
Wow this is completely different from the gumbo I made... but it looks great.laurieg in Wilmington loved it
Get da fu#$ outta here!! Dis is Uuuuuge. (said in a heavy Chitown accent....;-)~
Great recipe my friend. The flavors in this gumbo sound wonderful.. Nice adaptation.. high 5!jimrug1 in Peoria loved it
Beau-ti-ful.jenniferbyrdez in kenner loved it