Tailgate Cajun Gumbo (Print Version)
# Ingredients:
→ Roux Ingredients
01 -
1 cup all-purpose flour (roughly 4 1/4 ounces)
02 -
1 cup canola oil
→ Proteins & Veggies
03 -
6 garlic cloves, finely chopped (equals about 1 1/2 tablespoons)
04 -
1 1/2 pounds medium raw shrimp, peeled and deveined
05 -
1 pound frozen okra, pre-cut
06 -
1 1/2 pounds andouille sausage, sliced into rounds (about 4 1/2 cups)
07 -
2 cups green bell peppers, diced (from 2 medium-sized peppers, about a 1-pound total)
08 -
1 1/2 cups chopped celery (around 3-4 large stalks, totaling about 8 ounces)
09 -
2 1/2 cups diced yellow onion (1 large onion, roughly 13 ounces)
→ Broth & Spices
10 -
2 teaspoons dried thyme
11 -
3 bay leaves
12 -
1/8 teaspoon cayenne pepper
13 -
2 teaspoons kosher salt
14 -
8 cups chicken stock (unsalted)
→ Serving Suggestion
15 -
Steaming, cooked rice
# Instructions:
01 -
In a large Dutch oven, whisk together flour and oil until no lumps remain. Set the heat to medium-low and, using a wooden spoon, stir constantly. Be patient—keep mixing until it turns the shade of milk chocolate, which might take up to an hour but as little as 30 minutes. This step is crucial, so don’t stop stirring!
02 -
While waiting for the roux, place a large skillet on medium heat. Cook the sausage in two separate batches, flipping pieces as needed. It’ll take around 3 to 6 minutes per batch to evenly brown the slices. Scoop the sausage onto a plate or bowl with a slotted spoon and set aside.
03 -
Use the same pan, keeping the tasty sausage drippings inside. Toss in the yellow onion, celery, and bell peppers. Stir them around every so often for 8-10 minutes until they soften. Add in your minced garlic and keep cooking for another 3 minutes to finish softening. Turn off the heat and let it rest.
04 -
When the roux’s color looks just right, dump the cooked veggies into the Dutch oven. Slowly pour in the chicken stock, whisking as you go to make sure nothing clumps. Throw in the kosher salt, thyme, cayenne pepper, bay leaves, and all the sausage you cooked earlier. Bring everything to a bubble over high heat, then reduce to medium-low. Let it slowly cook uncovered for an hour, occasionally stirring.
05 -
Stir the frozen okra into the pot and continue simmering on medium-low. Stir it once in a while for about 15 minutes, or until the okra’s texture softens slightly.
06 -
Toss the shrimp into the gumbo and immediately take it off the heat. Cover the pot with a lid and leave it alone for 10 minutes. During this time, the shrimp will cook perfectly from the heat still in the pot.
07 -
Pluck the bay leaves out and toss them. Serve up the gumbo in deep bowls, pouring it onto freshly cooked, warm rice.
# Notes:
01 -
Want to keep this warm for a party? Make the dish the day before and heat it up in your slow cooker when you're ready.
02 -
Try mixing up the proteins depending on the theme—pork for Razorbacks, chicken for the Gamecocks, bratwurst for Dawgs, or even gator for Florida!
03 -
Nail the roux by cooking it dark without burning—it’s all about patience and constant stirring.