Lou's New Orleans Gumbo

Now don't that just look yummy!   Here is the secret to a heart warming meal that I have fine tuned over the years and has graced the table at many Trout & Deer camps over the years.  The garnish attached to the slice of French Bread is a tradition started in Montana.  The Oil Slick Zonker for obvious reasons and the Copper Zonker for all the Minerals and Nutrients contained in every serving.  Be sure to remove the Streamers before consumption!

 

Cooking Instructions:

Preparing the Roux – The Critical First Step

1. Heat oil in large Dutch oven medium/med-hi until almost smoking.

2. Sift in flour and cook, stirring until dark mahogany reddish brown approx. 15 to 30 minutes.  If your palate is more sensitive, a lighter shade of mahogany might be to your liking - I like my Gumbo smoky!

 

  
 

Add the Trinity and the Seasons

3. Add celery, onions, bell pepper & garlic.

4. Sauté- stirring and scraping the bottom of the pot for about 5 minutes.

 

5. Add bay leaves, salt, oregano, cayenne & pepper

 		  
 

Time to Fester

6. Add stock and Andouille – boil at least 15 minutes, then simmer as long as you want – about 2 hours works good. (Par boil the sausage first in ½” water to melt off some grease)

 

All the Special Goodies

7. Season the chicken with Essence – butterfly and blacken – chop into bite size pieces and add to the Gumbo.

8. Add Okra – fresh is best but frozen works OK too - simmer until tender about 10 – 15 minutes

 

  
 
 

9. Add shrimp, crawfish, crab & file powder – mix it all up and simmer for 5 minutes or so until shrimp are done. (I also like to clean the shrimp, dust with Essence and let them fester in the fridge for an hour or so before dumping in the pot)

 

The Big Finish

Mound rice in soup bowl

Ladle gumbo over rice

Garnish with course sliced green onion & season to taste (more cayenne, Tabasco, whatever)

Serve with warm crusty French bread & Maalox

Hints & Tips - I get many of these ingredients from my friends at Cajun Grocer.com down in Louisiana.  It's a good source for Crawfish, Crab, Spices and the only game in town for Andouille Sausage (I like the Savoie's brand).  I like to use raw, 60-70 count shrimp - fits the spoon just right for nice bite size pieces. 

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