Tools
8qt Enabled cast iron pot (Le Creuset or similar)
10 inch fry pan for the vegetables
Servings 6 quarts serves 10 people easily
Time : Prep 15 minutes Roux 30 minutes Cook 5 hours
Ingredients
1-1/4C Unsalted butter (3/4C for the roux and 1/2C for the pot)
1T Olive oil
1/4C Drippings from smoked sausage
2/3C Flour
Salt to taste whenever
13oz Smoked sausage
1lb Sliced okra (Pict sweet frozen or fresh okra)
1t Paprika
1 ½ C Chopped onion
1C Chopped green pepper
1C Chopped celery
1C Chopped cilantro
2ea 8-oz cans tomato sauce (Muir Glen
(Not 1 15oz can)
1ea 10-oz can Rotel original recipe
4C Chicken stock
2C Vegetable stock
2ea Bay leaves
2T Fresh thyme
1t Black pepper
2T Worcestershire sauce
1t Tabasco
Good splash Dry vermouth
1lb Peeled and cleaned shrimp (frozen 26-30 shrimp)
8oz Canned lump crab
Cooked rice
Gumbo file (optional)
Process
Sauté the smoked sausage in 1T olive oil
Remove the sausages and use the drippings to make the roux in an 8qt kettle.
Heat drippings, 3/4C butter, and 2/3C flour over low heat, stirring constantly until the roux is a brown mahogany color. This could take 20 minutes
Heat okra per package directions NEVER add cold ingredients to the roux)
Add the okra (if using fresh okra heat on high for 1 minute in the microwave) and paprika to the roux
Continue to cook and stir constantly until the okra is brown and ropy
In a separate skillet sauté the onion, green pepper, cilantro, and celery in the remaining ½ C of butter until the onion is clear.
Add the mixture to the roux
Add tomato sauce, Rotel tomatoes, 4C of chicken stock, splash of wine, and seasonings.
Simmer for 5 hours adding the 2C vegetable stock as necessary to maintain the liquid level
After 4 ½ hours add the shrimp, crab, and sliced smoked sausage.
Serve in a bowl over rice
Makes about 6 quarts which serves about 10 people easily
Mad Dog and Celeste's Recipes 