Recipe

Jims Super Bowl Gumbo Recipe

Add Step-by-Step Photos	Jimrug1 / All my dishes 11 months ago This is a Gumbo I have made for the last 3 Super Bowl Parties. It is now a yearly request. If you can't find all the ingredients, try subing what you can find. Like Chile, Gumbo recipes are quite flexible. I always make it a day ahead to give all... More Prep:60m Cook:180m Servings:10	Jimrug1
	seafood gumbo soups stews duck

Does this look good? Yeah! / Nope

Fans

angelinaw

elgab89

minitindel

boofie

sparow64

chef_irish

well_seaso

notyourmom

mrjwjohnso

laurieg

donman

meals4abby

Ingredients

1 ½ cups Canola Oil

2 cups bleached all-purpose flour

**********

4 – 6 cloves Garlic, crushed and chopped

2 cups Onions, chopped

1 cup Bell Peppers (I like mixed colors)

1 cup Celery, chopped

1 Tsp dried Thyme

1 Tbls Creole seasoning (plus more for dusting seafood.)

1 Tsp Cayenne Pepper

Salt & Fresh Ground Black Pepper to taste.

2 Bay Leaves

************

1 whole Duck, cut up. (Reserve back portion)

½ lbs Andouille Sausage, finely chopped

1 lbs Andouille Sausage cut into ½ inch slices

1 lbs Shrimp, peeled and deveined

2 lbs Crawfish tails, (fresh frozen is fine)

1 dozen shucked Oysters (From a seafood market not canned)

1 lbs Lump Crab meat (From a seafood market not canned)

3 ½ quarts Shrimp, Fish or Chicken Stock (Room Temp)

2 Bottles Dark or Amber Beer (Room Temp)

1 bunch Scallions chopped

½ bunch Parsley chopped

Gumbo File Powder

6 cups cooked long grain white Rice

Directions

Season the duck pieces with Salt & Pepper.

Put a small amount of oil into a large Dutch oven. Wipe the oil all around the bottom and sides of pan with a paper towel. Heat over medium heat until hot. Start the duck pieces skin side down and sear until golden brown, (About 8 – 10 minutes per side) Remove from the pan and set aside.

MAKE THE ROUX

Add the Canola Oil to the remaining fat in the Dutch oven. Stir in the flour

Stir slowly and constantly until the roux is the color of chocolate, 20 to 45 minutes. Season with Salt and Black Pepper

Add the Onions, Bell Peppers, Celery, chopped Andoulle, Garlic, Thyme, Bay Leaves, Creole seasoning and Cayenne Pepper. Cook, stirring, until the vegetables are very soft, 8 to 10 minutes.

**************

Whisk the beer into the roux mixture until both are well combined. Whisk in the Stock. Bring to a boil, reduce the heat to medium-low and cook, uncovered at a slow simmer, for 30 minutes. Add the duck pieces back to the pot. Including the back. Simmer slowly for 1 ½ - 2 hours stirring occasionally.

Remove all the duck pieces from the pot. Let cool slightly and remove the meat from the bones. Discard the bones and return the meat to the pot.

Lightly dust the Crawfish, Shrimp and Andouille Sausage slices with Creole seasoning. Add to the pot. Cook 10 minutes. Add Oysters and Lump Crab. Cook 2 minutes. Taste for seasonings and adjust. Stir in Green Onions and Parsley reserving some for garnish.

Remove from heat, let sit 5 minutes. Skim as much fat as you can off the surface.

Serve in individual bowls over cooked rice. Garnish with a little chopped Green Onion and Parsley and a sprinkle of Gumbo File’ Powder. Pass the file’ powder at the table for those who want more.

Recent Gawkers

Not quite what you're looking for? See more Main Dish / Chili

Or see more just like this

Comments

meals4abby 11 months ago said:
Mmmmmmmmmm.....can I come over to your house for Superbowl?!!! LOL!! Sounds incredible as usual! I hope you have a great New Years, Jim! Any fun plans??

angelinaw 11 months ago said:
Ok, I'm making paella - can you bring the gumbo? Sounds delicious! I'm not sure I can get all of the ingredients, but I'll bookmark to try. High-five!
Happy New Year!

mjcmcook 11 months ago said:
~Hello~Jim~
This "5"FORK!!!!! Recipe is really
'Brimming Over' with Great Flavors~
I want to make it when I can find a 'duck'~
Wishing 'You and Yours'~
~~~~HAPPY(^_^)NEW YEAR~~~~
~*~mj~*~

boofie 11 months ago said:
Great gumbo Jim. I haven't had gumbo in years, maybe I'll give yours a try-on...it sounds delish!

notyourmomma 11 months ago said:
Love gumbo, this is awesome! I'm making the muffelatta to bring alongside. Can't do the duck but I'm trying the rest. Wonderful.

minitindel 11 months ago said:
WOW JIM YOU OUT DID YOUR SELF ON THIS ONE IM PASSING THIS ONE ON TO A FEW PEOPLE , IM ALLERGIC TO FISH BUT I LIKE THE OTHER STUFF

10

TINK

lori4flavor 11 months ago said:
Wow, when you cook, you really cook, Jim! This gumbo recipe is overflowing with flavors and colors. I have never seen a gumbo recipe with duck before. Bookmarking this sure to be crowd pleaser for when I have a party. ^5

Have a super day! :)

chef_irish 11 months ago said:
This Rocks...This Is A Very Nice Recipe---Thanks!!!Will Definately Make It!

trigger 11 months ago said:
This is not your every day gumbo Jim, wow a super recipe it has everything I love in one dish.
The flavors are fantastic with a good amount of heat!
Flagged as beautiful too.
Five forks and a smile :)

trigger 11 months ago said:
Now I am starved and it is only 8:00 Am
I do have some shrimp gumbo from last night it kind of pales to this. However it was satisfying and delicious I will wait until lunch to have it.

luisascatering 11 months ago said:
Daaaaaamn... this is some hardcore gumbo!

You are the King of Cajun right now ^^^^
(that's your crown) :-D

juels 11 months ago said:
Wow, what a winner gumbo! I would love me a bowl of that right now! Love the combo of meats and seafood here and the addition of beer! This is simply the best gumbo recipe I've come upon in my life!

lunasea 10 months, 4 weeks ago said:
Wow - those are some lucky guests at your Super Bowl party! I love all of the flavor components here and I wouldn't change a thing. I know this would kick the arse of any gumbo I've ever had and I've had some good ones, especially in Nawlins. Oooh, lovin' that dark roux...yep. Great job, Jim hon...thanks!

P.S. If'n I lived close, I'd be one gal trying to crash this party. ;)~

mrjwjohnson 10 months, 2 weeks ago said:
Aw man this looks great! Can't wait to make it!
JJ

sparow64 10 months, 1 week ago said:
WOW...love it! Fabulous recipe!

keni 10 months ago said:
Now THIS is gumbo! I'd have to use okra and butter for my roux.....but, the important thing is this has the right elements for the depth of flavor this wonderful classic dish SHOULD have...great to see, thanks for mentioning it!

laurieg 10 months ago said:
This looks good. I will use okra and butter like keni, since I just got the roux thing down :). and probably sub chicken for duck. I will try yours next time.

elgab89 10 months ago said:
Duck, oyster, crabs, shrimp, crawfish.... OMG! This is the best gumbo ever!

well_seasoned 8 months, 1 week ago said:
Duck makes the best broth for a gumbo in my opinion. Jim do you have any Cajun in you? If not this is one of the best recipes I've ever read from someone who didn't have a Cajun Maw Maw who taught them what she knew. Can I make a suggestion? To those who like file in their gumbo try adding it to the roux right after the veggies. It will incorporate into the broth and not float on top ending up skimmed out with the oil/fat.

sitbynellie 6 months ago said:
Terrific recipe Jim. Although British we do love (American) football, and the Superbowl is a must watch, we stay up till dawn to watch it... for some reason Tom's a Broncos fan... I love gumbo recipes and would love to try this although I'd need to scale it down a little!
Cheers
Susan

choclytcandy 3 weeks ago said:
Yowzer, ^5

Add a Comment