Tailgate Cajun Gumbo (Print Version)
# Ingredients:
→ Roux Ingredients
01 -
1 cup of all-purpose flour (weighs around 4¼ ounces)
02 -
1 cup of canola oil
→ Proteins & Veggies
03 -
1½ pounds of raw medium shrimp, deveined and peeled
04 -
6 minced garlic cloves (about 1½ tablespoons)
05 -
1 pound of frozen okra, cut into pieces
06 -
1½ pounds of sliced andouille sausage (makes about 4½ cups)
07 -
2 medium green bell peppers, chopped (around 2 cups total, 1 pound)
08 -
1½ cups of celery, chopped (comes from 3-4 large stalks, around 8 ounces)
09 -
About 2½ cups of yellow onion, diced (roughly 13 ounces from a large onion)
→ Liquid & Spice Mix
10 -
8 cups of unsalted chicken broth
11 -
⅛ teaspoon of cayenne pepper
12 -
2 teaspoons of dried thyme
13 -
2 teaspoons of kosher salt
14 -
Three bay leaves
→ Toppings or Sides
15 -
Steamed white rice
# Instructions:
01 -
Pour the flour and canola oil into a big Dutch oven. Keep stirring them together on low-to-medium heat. Don’t stop mixing or the roux will burn. Keep at it until it’s creamy and dark brown, like milk chocolate. Plan to stir constantly for anywhere from 30 minutes to an hour. This is a slow but crucial starting point, so don’t cut corners.
02 -
As the roux comes together, warm up a skillet on medium. Toss in the andouille slices in small batches. Fry them until golden and fragrant, about 3 to 6 minutes per batch. Scoop them out with a slotted spoon and leave them to rest in a bowl.
03 -
Using the same pan with the sausage drippings, add the onion, celery, and green pepper. Stir them around for about 8-10 minutes, letting them soften up. Sprinkle in the garlic and cook for just a couple more minutes until the aroma becomes irresistible. Set all those veggies aside once they’re softened.
04 -
When the roux is the perfect color, mix in the cooked veggies. Slowly whisk in the chicken stock to avoid lumps forming. Stir frequently, then add the browned sausage, cayenne, thyme, salt, and bay leaves. Let the pot reach a steady boil, then turn it down to a simmer. Leave it uncovered and stir occasionally for the next hour.
05 -
Toss the frozen okra into the pot. Keep simmering on low, giving it a few stirs along the way. Let it cook for about 15 minutes or until the okra has softened up slightly.
06 -
Fold the shrimp into the mixture, then immediately remove the gumbo from the heat. Cover the pot and let it sit untouched for 10 minutes. The shrimp will cook perfectly from the heat in the pot, so there’s no need to put it back on the burner.
07 -
Once done, fish out the bay leaves and throw them away. Scoop up servings of gumbo into bowls and pile it over some warm rice.
# Notes:
01 -
For tailgates, this dish does great if made a day early. Keep it hot in a slow cooker during the event.
02 -
Switch up the proteins depending on the occasion. Think chicken for Gamecocks, pork for Razorbacks, brats for Dawgs, or even gator meat!
03 -
The deep color of the roux is the heart of this dish. Don’t rush it, and stir like your life depends on it!