STEVE WILSON GUMBO RECIPE
INGREDIENTS (general):
SEASON SALT INGREDIENTS:
- 2T celery salt -1T sweet paprika -1T coarse sea salt
-1T fresh ground black pepper -1T garlic powder -1T onion powder
-2t cayenne pepper -1/2t ground allspice
SHRIMP (shellfish) STOCK INGREDIENTS:
-1/4C oil of choice -1 onion large dice -1 celery stalk large dice
-1 carrot large chop -1 leek large chop (white part only) -4 garlic cloves crushed
-1lb shrimp (shellfish) shells -1 bay leaf -1 sprig thyme
-1t crushed peppercorns -6qts water
GUMBO / ROUX INGREDIENTS:
-1C oil of choice -1C a.p. flour -2 onions finely diced
-1C crab meat to taste (blue crab) -1lb andouille sausage diced -1lb shelled and devained shrimp
-1 stalk celery finely diced -1 green bell pepper finely diced -2 cloves garlic minced -1T thyme -2 bay leaves -3qts shrimp (shellfish) stock -1C green onions -worcestershire sauce (to taste) -hot sauce (to taste)
-gumbo file (to taste/if desired)
RICE INGREDIENTS:
-3C long grain white rice -3 1/2C chicken stock -2T butter
-1-2t salt (to taste)
DIRECTIONS (general):
SEASON SALT DIRECTIONS:
1. combine all ingredients in a bowl/shaker and mix thoroughly.
2. you can substitute Tony Chachere’s or another creole spice that you prefer.
SHRIMP (shellfish) STOCK DIRECTIONS:
1. heat 1/4C oil in a large pot.
2. rough chop 1 onion, 1 celery stalk, 1 carrot, 1 leek and 4 cloves garlic.
3. soften (DO NOT BROWN) 1 onion, 1 celery stalk, 1 carrot 1 leek and 4 cloves garlic, about 3-5 minutes.
4. add shrimp (shellfish) shells, 1 bay leaf, 1T thyme, 1t crushed peppercorns and 6qts water.
5. bring to a boil and immediately reduce the heat to low.
6. gently simmer for about 2 hours until the stock has reduced by half (should be about 3-4qts when done).
7. skim any foam/fat that rises to the top during step 6.
8. strain thru a fine sieve, throw away strained ingredients and set stock aside for later.
GUMBO/ROUX DIRECTIONS:
1. heat 1 cup oil/fat in a large heavy bottom pot (like a cast iron pot) over high heat.
2. whisk 1 cup of flour in to the hot oil/fat.
3. reduce heat to medium and whisk until roux takes on a deep brown color (about 15 minutes).
4. add the 2 finely diced onions, stir together.
5. reduce heat to medium low and continue stirring until the roux is a rich dark brown (about 10 minutes).
6. add blue crab meat and andouille sausage and stir for 1-2 minutes.
7. add celery, bell pepper and garlic, increase heat to medium and stir and let cook (about 3 minutes).
8. add thyme, bay leaves, shrimp/shellfish stock, season salt/creole spice, worcestershire sauce and stir to mix.
9. increase heat to medium/high and bring to a boil stirring occasionally.
10. once boiling, reduce heat to medium/low and simmer for 45 minutes, stirring occasionally and skim fat from top.
11. after GUMBO has cooked for 45 minutes, add shrimp and cook for about 5-10 minutes (until shrimp is cooked).
RICE DIRECTIONS:
1. combine rice, stock, butter and salt in a 4qt sauce pot.
2. stir occasionally while bringing to a boil over medium/high heat.
3. cover and reduce heat to medium/low – low and simmer for 15 minutes with cover on (leave alone and do not stir).
4. once 15 minutes has passed (check consistency/doneness to your taste), leave on heat or remove if done.
5. let sit for 5 minutes covered and then serve.
SERVE RICE AND GUMBO, COMBINE AND GARNISH WITH GREEN ONIONS, HOT SAUCE AND GUMBO FILE TO TASTE.
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