Nothing comes close to matching Gumbo. It is the King.
For the Roux, I combined 1 cup of Flour and 1 cup of Butter to a Saucepan over medium heat and whisked consistently for roughly 40 minutes until I observed a nice brown color then smelled and tasted a rich nutty flavor. The amount of Roux you need will depend on the size of Soup, Sauce or Gravy you're making.
Once the Roux was made, in a separate Saucepan I browned 1 pound of Uli's Famous Andouille Sausage (sliced) and 1 pound of Chicken Breast (diced), then added 1-1/2 cup of Celery (diced), 1-1/2 cup Onion (diced), 1-1/2 cup Bell Pepper (diced) and cooked until the Onions were translucent. Once that was done, I added the Spices, 1/2 teaspoon Smoked Paprika, 1/2 teaspoon Cayenne Pepper, 1/4 teaspoon Oregano, 1/2 teaspoon Thyme, 1/4 teaspoon Garlic Powder 2 Bay Leaves and 1/4 teaspoon of Black Pepper followed by the Roux.
After incorporating the Roux, I then added 1 pound of Raw Shrimp, 8 ounces of Dungeness Crab and 2 quarts of Chicken Broth and let that simmer until the Shrimp was cooked and I reached my desired thickness.
As always, Salt to taste and if you want to reduce the fat, you can ladle out the butter as it floats to the top while it cools.
Copyright © 2024 Altered Edibles - All Rights Reserved.