There is nothing like a snowstorm that makes me want to cook up a big pot of gumbo! This is really a seafood gumbo, but I threw some shredded chicken breast in as well. I didn’t quite stick to a recipe because I am in New York and certain basic ingredients (like file powder!) were impossible to find. Nevertheless, this hearty dish is filled with flavor and is the perfect dish that will stick to your bones during this harsh winter weather.
Of course, you can jazz up the recipe by adding a pound of andouille sausage or a half pound of oysters or crab meat (if adding oysters or crab meat, add with the shrimp).
Every gumbo starts with a roux. And be careful not to burn the roux! Stir the roux constantly, otherwise it can easily burn. If the roux burns, you’ll have to discard it completely and start over. I then sauteed onion, celery and bell pepper, which I then added to the roux. Finally, I added the diced tomatoes, homemade shrimp stock, okra, spices, and shredded chicken. Finally, I sauteed the shrimp in garlic and butter, before topping it off with white wine and then adding to the gumbo.
- 1/2 cup butter + 3 tablespoons
- 1/2 cup flour
- 1 medium onion
- 4 celery stalks
- 1/2 bell pepper
- 1 tablespoon olive oil
- 1 teaspoon cayenne pepper
- <span class=”mceItemHidden” data-mce-bogus=”1″>2 <span class=”hiddenSpellError” pre=”2 ” data-mce-bogus=”1″>cups</span> okra, cooked according to directions*</span>
- 14.5 ounce can diced tomatoes (no salt added)
- 3 cups seafood stock (See previous post for recipe)
- 2 teaspoons old bay seasoning
- 3 garlic cloves, minced
- 1.5 pounds fresh shrimp, seasoned with creole seasoning and pepper
- 2 cups chicken, cooked and shredded
- <span class=”mceItemHidden” data-mce-bogus=”1″>1 cup dry white wine (e.g., <span class=”hiddenSpellError” pre=”” data-mce-bogus=”1″>sauvignon</span> blanc)</span>
- creole seasoning, to taste
- Tabasco, to taste
- Salt and pepper, to taste
- <span class=”mceItemHidden” data-mce-bogus=”1″>*Don’t worry if okra initially appears slimy. It is an excellent thickening agent for the gumbo, and the <span class=”hiddenSpellError” pre=”the ” data-mce-bogus=”1″>sliminess</span> of the texture will cook away while the gumbo is simmering.</span>
- <span class=”mceItemHidden” data-mce-bogus=”1″>Combine 1/2 cup butter with 1/2 cup flour in a dutch oven or large pot over medium-high heat (I used my 5.5 qt. Le <span class=”hiddenSpellError” pre=”Le ” data-mce-bogus=”1″>Creuset</span> dutch oven). Stir constantly for 10-15 minutes, until a light-brown roux forms. Remove from heat.</span>
- <span class=”mceItemHidden” data-mce-bogus=”1″><span class=”hiddenSpellError” pre=”” data-mce-bogus=”1″>Sautee</span> onion, celery, bell pepper and cayenne pepper in one tablespoon olive oil and one tablespoon butter until tender, about 5 minutes.</span>
- Place roux over medium heat. Stir vegetables into roux. Add diced tomatoes, seafood stock, cooked okra, cooked chicken and old bay seasoning. Bring to a boil, then reduce heat to simmering. Allow to simmer until the mixture has thickened slightly, 15-20 minutes.
- Add two tablespoons of butter to a large skillet, along with garlic over medium-high heat. Allow to cook until garlic is light brown and fragrant, about 3 minutes.
- Add shrimp and cook on each side for about two minutes, until the shrimp is cooked throughout. Then, add white wine and simmer for about two minutes. Finally, add the mixture to the gumbo.
- Allow the gumbo to simmer another 5-10 minutes. Correct seasoning with tabasco sauce, salt, and pepper. Serve immediately over rice.
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