HOUSTON – Making an enormous pot of gumbo is a bit labor intensive, but it surely lasts for days and solely will get higher with time. It’s good for a lazy chilly afternoon spent at dwelling or any Fall or Winter occasion. Probably the most time-consuming half and a very powerful half is making the roux. It’s a course of that shouldn’t be rushed. It kinds the bottom of the flavour and you actually wish to take the time and develop a deep, strong taste. Making roux can take some observe. Flip the warmth up too excessive and it’ll burn and you’ll have to begin once more. Houston Life Reporter Joe Sam has been making gumbo since he was sufficiently old to succeed in the range. He was taught by his grandmother, Merline Cretchain, who’s been utilizing the identical recipe handed down via the generations.
2 kilos unpeeled contemporary massive shrimp
1/2 cup butter, divided
2 (32-ounce) cartons rooster broth
1 pound andouille sausage, sliced
1/2 cup vegetable oil
1 cup all-purpose flour
2 cups finely-chopped onions
1 cup finely-chopped inexperienced bell pepper
1 cup finely-chopped celery
1 tablespoon Cajun seasoning of your selection (season to style)
2 bay leaves
1/4 cup chopped contemporary parsley (use for inside gumbo and garnishing as soon as executed)
1 or 2 kilos of crab legs
Cooked rice for serving
Peel and devein shrimp, inserting shrimp shells in a big pot. Refrigerate shrimp till wanted.
Begin engaged on roux by including your flour and butter, equal proportions of every, to your massive pot and stir over gradual warmth till roux turns chocolate brown – this can take about two hours to get the sleek chocolate coloring.
In a big pot, soften 1/4 cup butter over medium warmth. Add shrimp shells and cook dinner till pink. Then add broth.
Carry broth to a boil, cut back warmth and simmer quarter-hour. Take away from warmth and hold heat till wanted.
In a big Dutch oven, cook dinner sausage till browned. Take away sausage with a slotted spoon and put aside.
Add oil and remaining 1/4 cup butter to Dutch oven. Warmth over medium warmth till butter is totally melted.
Add flour and stir with picket spoon till easy.
Scale back warmth to medium low and cook dinner, stirring regularly till roux is a darkish caramel colour. It will take 30 to 40 minutes.
Add onion and cook dinner for five minutes, stirring regularly.
Add inexperienced pepper and celery and cook dinner for five extra minutes, stirring typically.
Pour shrimp inventory via a fine-meshed sieve into Dutch oven.
Add Cajun seasoning, and bay leaves, plus the reserved andouille sausage. Carry to a boil. Scale back warmth to medium-low, cowl and simmer for 1 1/2 hours.
Add inexperienced onions, parsley, and shrimp. When shrimp are pink, take away from warmth and stir in crabmeat.
Serve with white rice.
