Tailgate Cajun Gumbo (Print Version)
# Ingredients:
→ For the Roux
01 -
1 cup canola oil
02 -
1 cup all-purpose flour (about 4¼ ounces)
→ Proteins and Vegetables
03 -
1½ pounds andouille sausage, sliced (about 4½ cups)
04 -
2½ cups chopped yellow onion (from 1 large onion, about 13 ounces)
05 -
2 cups chopped green bell peppers (from 2 medium peppers, about 1 pound total)
06 -
1½ cups chopped celery (from 3-4 large stalks, about 8 ounces total)
07 -
6 large garlic cloves, minced (about 1½ tablespoons)
08 -
1 pound frozen cut okra
09 -
1½ pounds medium peeled and deveined raw shrimp
→ Liquid and Seasonings
10 -
8 cups unsalted chicken stock
11 -
2 teaspoons kosher salt
12 -
2 teaspoons dried thyme
13 -
⅛ teaspoon cayenne pepper
14 -
3 bay leaves
→ For Serving
15 -
Hot cooked rice
# Instructions:
01 -
In a large Dutch oven, stir together the canola oil and flour until well combined. Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture turns the color of milk chocolate, 30 minutes to 1 hour. This is the foundation of your gumbo, so be patient and don't rush this step.
02 -
While the roux is cooking, heat a large skillet over medium heat. Working in two batches, cook the sliced andouille sausage, stirring occasionally, until browned, about 3-6 minutes per batch. Using a slotted spoon, transfer the browned sausage to a medium bowl and set aside.
03 -
Add the chopped onion, bell peppers, and celery to the same skillet with the sausage drippings. Cook, stirring occasionally, until the vegetables start to soften, about 8-10 minutes. Add the minced garlic and cook for about 3 minutes more, until slightly softened. Remove from heat and set aside.
04 -
Once the roux has reached the proper color, stir the cooked vegetable mixture into the roux in the Dutch oven. Gradually add the chicken stock, whisking constantly to prevent lumps. Stir in the salt, thyme, cayenne pepper, bay leaves, and the reserved cooked andouille. Bring the mixture to a boil over high heat, then reduce to medium-low and simmer, uncovered, stirring occasionally for 1 hour.
05 -
Stir the frozen okra into the gumbo and continue cooking over medium-low heat, stirring occasionally, until the okra is almost tender, about 15 minutes.
06 -
Stir in the raw shrimp and immediately remove the pot from the heat. Cover and let stand until the shrimp are cooked through, about 10 minutes. The residual heat will cook the shrimp perfectly without overcooking them.
07 -
Remove and discard the bay leaves. Serve the gumbo ladled over hot cooked rice in deep bowls.
# Notes:
01 -
For a tailgating event, make this gumbo a day in advance and keep it warm in a slow cooker at your gathering.
02 -
Get creative with the proteins based on your team's opponent: add chicken for Gamecocks, pork shoulder for Razorbacks, sliced brats for Dawgs, or even alligator meat.
03 -
The key to great gumbo is a dark, well-developed roux - don't rush this step, and never stop stirring!