1 stalk celery, finely diced
1 small red onion, finely diced
1 green bell pepper, finely diced
3 jalapenos, finely chopped
Olive Oil
1 head garlic, finely diced
1 stick butter, cubed
1 cup flour
½ bottle white wine
3 quarts chicken stock
4 Andouille, cut on bias, fully cooked
1 cup frozen cut okra
1 bunch kale, chopped
2 dozen peeled, de-veined shrimp, uncooked
2 cups white rice, cooked
1 tsp. pickled pepper juice
¼ tsp. cayenne pepper
Gumbo File
Old Bay seasoning
Smoked Paprika
Salt & Pepper
Sweat the celery, red onion, green bell pepper & jalapenos in olive oil with a small layer of seasonings, over medium heat, for about 5 minutes.
Add the garlic and continue to cook for another 2-3 minutes.
Add the butter and cook until melted.
Add the flour and another small layer of seasonings, and stir constantly until a rich golden brown, about 10-15 minutes (the darker the roux the darker your gumbo will be).
Add about ½ cup of the wine to de-glaze the pan.
Add stock, the rest of the wine, Andouille, and another small layer of seasonings.
Add the okra and kale, bring to a boil and simmer for about an hour checking the flavor, and add more seasonings as needed.
Add the shrimp and cook ‘til done (no more than 5 minutes).
Remove from heat, add about 1 tablespoon gumbo file’ and let rest for about 5 minutes.
Add ¼ cup cooked white rice to each bowl and serve gumbo mixture over rice.
Makes about 6-8 servings.
Comments