Recipe courtesy of The Bywater
Gumbo
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- Level: Intermediate
- Total: 3 hr 15 min
- Active: 45 min
- Yield: 2-4 servings
- Level: Intermediate
- Total: 3 hr 15 min
- Active: 45 min
- Yield: 2-4 servings
Ingredients
Fortified Gumbo Stock:
Gumbo:
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Directions
- For the fortified gumbo stock: Bring the chicken stock to a boil, then reduce to simmer. Add the seafood and cook for 1 hour. Strain through a fine-mesh strainer.
- For the rice: Rinse the rice thoroughly, then place into a pot with the bay leaves. Cover with water until the water is 1 knuckle above the rice grains. Bring to a boil. Cover and simmer 18 minutes, then turn off the heat; leave the lid on and steam for 12 minutes. Fluff the rice and reserve.
- For the gumbo: Using a pot big enough to fit the whole gumbo recipe, cook the flour in the oil, stirring continuously, until the color is of roasted coffee. Add the celery, onions and peppers and cook until translucent. Add the salt, file powder, paprika, black pepper, cayenne, white pepper, thyme, tomato paste and bay leaves. Cook until it starts to stick to the bottom of the pot. Add 1 quart stock, 1 pint at a time, and bring to a simmer; cook for 45 minutes (reserve any remaining stock for another use). Add the hot sauce and Worcestershire, then adjust the seasoning.
- Add the andouille to the simmering gumbo, and cook for 10 minutes. Add the seafood, and simmer for 2 minutes. Check the seasoning, then add cayenne or hot sauce as desired, and check for salt. Place 1/2 cup rice in each bowl and serve gumbo over the top.
