Thursday, March 26, 2015

Southeast Texas Gumbo



A Texas twist on the traditional gumbo! This version is stuffed full of sausage and seafood and is so delicious, you'll be wishing you'd made a double batch!

Let's be real: gumbo is not a 30 minute meal. Well, at least not a good one! Gumbo isn't difficult to make but it does take time and, perhaps, a couple of pots :) Perhaps not weeknight friendly but definitely weekend worthy! The best part about this recipe is that it makes a large amount so you can enjoy it for a couple of days and give yourself a break from cooking and dishwashing! Cancels each other out, right?

This recipe, like most traditional gumbo recipes, starts with a roux. After adding in some veggies, sausage, and shrimp, you let it simmer before lading a huge spoonful over white rice. It's ridiculously good!



Southeast Texas Gumbo
For the roux:
1/2 cup bacon grease or vegetable oil
1 cup flour

For the gumbo:
1/4 cup butter
1 yellow onion, diced
1 green bell pepper, stemmed, seeded, and diced
16 ounce bag frozen cut okra
6 cloves garlic, minced
1 pound smoked sausage, thinly sliced
2 tablespoons Worcestershire sauce
7 cups chicken broth
1 tablespoon kosher salt
1 tablespoon black pepper
1 pound large shrimp, peeled and deveined

To make the roux, heat the grease or oil over medium-high in a cast iron skillet. Sprinkle in the flour, a little at a time, and cook, stirring continuously, for 30-35 minutes or until the roux is dark praline brown. Remove from heat.

Meanwhile, melt butter in a large Dutch oven over medium-low heat. Add the onion, pepper, and okra and cook until soft, about 10 minutes. Add the garlic and cook another 30 seconds. Transfer the veggies to a plate and set aside.

In the same Dutch oven, cook the sausage. When it begins to crisp, pour in the Worcestershire sauce and 1 cup of the chicken broth. Using a wooden spoon, scrape the bottom of the pan to release the browned bits.

Stir in the roux, then pour in the remaining 6 cups of children broth. Whisk until well combined. Add the sauteed vegetables, salt, and pepper. Simmer over low heat for 1 hour. Add the shrimp and cook another 15 minutes.

Serve over white rice. 

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