Bang! Gumbo

Recipe courtesy Jeff Oakley, Bang!

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Picture of Bang! Gumbo Recipe Photo: Bang! Gumbo Recipe
Rated 5 stars out of 5
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Total Time:
1 hr 40 min
Prep
30 min
Cook
1 hr 10 min
Yield:
Makes 1 gallon, enough for 8, with leftovers
Level:
Easy
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Ingredients

  • 1/3 pound butter
  • 1 1/2 cups all-purpose flour
  • 4 chicken breasts
  • 5 tablespoons olive oil
  • 4 tablespoons minced fresh garlic
  • 3 tablespoons your favorite spice mix
  • 2 stalks celery, finely diced
  • 1 yellow onion, finely diced
  • 1 red pepper, finely diced
  • 14 cups chicken stock
  • 1 1/2 pounds andouille sausage, diced
  • 2 cups fresh or frozen sliced okra
  • 1 cup sliced green onions
  • 1/4 cup Worcestershire sauce
  • 3 tablespoons hot sauce, such as Frank's Louisiana Hot Sauce
  • 3 tablespoons salt
  • 3 tablespoons spice mix
  • 2 tablespoons tomato paste
  • 1 tablespoon ground black pepper
  • 3 bay leaves
  • 8 ounces peeled and deveined shrimp
  • White rice, for serving

Directions

First, get the roux started, it will take about 20 minutes to cook. Melt the butter in a heavy skillet over medium-low heat. Add the flour and stir often, cooking until the roux becomes a dark chocolate color.

Preheat a grill or grill pan to medium-high heat.

Meanwhile, toss the chicken breasts in 2 tablespoons olive oil, 2 tablespoons minced garlic and 1 tablespoons spice mix. Grill the chicken until cooked through, taking care not to overcook and dry out the meat. Cool, dice and set aside.

In a large stockpot, saute the celery, onions, red pepper and the remaining 2 tablespoons garlic in the remaining 3 tablespoons olive oil until translucent, about 5 minutes. Add the chicken stock, sausage, okra, green onions, Worcestershire sauce, hot sauce, salt, spice mix, tomato paste, black pepper and bay leaves and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes. Add the roux and simmer 5 more minutes, stirring gently. Taste for seasonings and adjust. Add the shrimp just before serving, heating just until the shrimp are cooked through. Serve over white rice.

Cook's Notes: The gumbo is better the next day, after the flavors have had time to meld. Refrigerate gumbo overnight after seasonings are adjusted; don't add the shrimp until you are ready to heat and serve.

This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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Newest Ratings and Reviews

Read all 10 reviews

  • on March 02, 2013

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    Best Gumbo I've ever made. I didn't use any salt and cut the ingredients by half. I found it was still a bit spicier than I would've liked but it was still delish! I found a peanut butter color roux was just fine and I didn't have to worry about ruining it. Nothing worse than burnt food : We also left the shrimp out, I just wasn't in the mood to clean them.

    people found this review Helpful.
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  • on July 30, 2012

    Flag

    The recipe was great and it was very good! Now that I know how to make Gumbo, I'm going to use this as a base and try some other variations but this is a really good recipe the way it is!

    people found this review Helpful.
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  • on July 19, 2012

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    it is the best my husband loved it said it was better then his moms of course i added alot of spice an extra stuff. to give it that real louisiana spice

    people found this review Helpful.
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