Cooking with Dragons: Gumbo
- ntaing2003
- Feb 2, 2021
- 3 min read
It’s the beginning of February which means it is Black History Month! This month we honor African Americans and important historical figures. I hope you guys can spare some time to take part in this celebration. We can also show our appreciation by experiencing the culture through music and food. In this month’s edition, I will be giving a Cajun-style gumbo recipe. First, let’s start with the history of the dish, gumbo.
The dish originated in Louisiana in the 19th century and gained popularity in southern America. Gumbo contained aspects of the French soup bouillabaisse which is a salty soup with seafood. However, African Americans took the dish to another level. Gumbo is a thick soup that is made with rice, vegetables, and any choice of meat (beef, pork, seafood). Anything could be added into gumbo, which gives plenty of room for creativity. Ingredients found in gumbo included: crab, chicken, shrimp, ham, okra, or filé. There were also variations of the dish within the roux of gumbo which gives it that thick consistency. Gumbo can be enjoyed in restaurants, at parties, and even at home.
Ingredients:
Cooking Oil (any choice)
1 Cup All Purpose Flour
1- ½ Pound Andouille Sausage
1-½ pound smoked sausage
3-4 pound chicken
2 cups diced onions
1-½ cups diced green bell pepper
1-½ cups diced celery
4 Cloves Garlic, minced
1, 30 Ounce Can Diced Tomatoes ( you may also use a smaller amount)
2-3 Dried Bay Leaves
3-4 Tablespoons Seasoning plus more to season the chicken, shrimp, and okra
1-1/2 Tablespoons Dried Thyme
1-1/2 Tablespoons of Gumbo File
1-2 Tablespoons or To Taste Liquid Crab Boil
4 Quarts Seafood Stock, you may add an additional 2 quarts if desired
12 Ounces (or less) Okra, fresh or frozen that has been thawed
4-5 Pounds King Crab Legs, or your choice of Crab Legs
1/2-1 Pound Super Lump Crab Meat (OPTIONAL)
2-3 Pounds Shrimp size 21-25 or size 26-30, deveined, tails removed
Preparation:
(It is recommended to dice all your ingredients and prep your meats first! It will be easier to cook once you have everything ready.)
Dice the onions, celery, and bell pepper. Mince the garlic, and set veggies aside.
Prepare and clean shrimp, chicken, and crab legs.
Once done, season chicken and shrimp with 1-½ to 2 tablespoons of seasoning. (I like to use old bay seasoning.)
Slice the sausages.
Preheat 3 to 4 tablespoons of oil in a large pot over medium-high heat and brown the chicken. Don't overcrowd the pot, cook the meat until it’s brown in batches if needed. Add more oil to the pot and cook the sausage until it’s brown, again do it in batches if needed.Set both aside.
Cooking:
First, let’s make the roux. Get a new clean pot. Preheat 3/4 cup of oil over medium-high heat. Add 1 cup of flour and stir. Continuously stir until the roux is a little browned (not burnt). Adjust the heat to medium if needed to avoid burning.
Next, stir in the veggies. Cook for about 10 minutes. Add the garlic and stir for another minute. Add the bay leaves and tomatoes, and stir for 2 to 3 minutes. Next, add 3 to 4 tablespoons of any seasoning of choice (be mindful of the amount of sodium being added). Add the thyme, crab boil, and gumbo file. Stir to combine.
Stir in the chicken and sausage and follow with the seafood stock. (Note: If you like your okra to cook for most of the cooking time, add it at this point along with the chicken and sausage.) Place the lid on the pot and bring to a boil over high heat then reduce to medium heat. Simmer for about an hour, stirring occasionally.
In a small pan over medium-high heat preheat 2 or 3 tablespoons of oil. Saute the okra until the slime is no longer visible. Turn off the heat, and add to the gumbo with the crab legs.
After an hour or so, skim the top of the gumbo with a large serving spoon to remove some of the fat that has come to the surface.
Taste and adjust the seasoning(s) to taste. Be mindful of the sodium content in all of the seasonings that are being used. Seafood has its own sodium content.
Add the crab legs and optional lump crab meat along with the okra. Place the lid on and simmer for 30 minutes or so.
Finally, stir in the shrimp and cover with the lid. Simmer for another 15 minutes or until the shrimp turns pink.
I hope you guys try out this recipe by Carolyn! I’ve always wondered what gumbo tasted like, and let me tell you: It’s sooo good! I love soup, and this is perfect for the winter season. Please continue to support Black History Month and stay safe. :)
Sources:
https://www.gdseasoning.com/post/chicken-sausage-and-seafood-gumbo-for-the-holidays-step-by-step-cooking-with-carolyn
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