Gumbo

Gumbo is said have originated in the early 18th century as a mix of several cultures teaming together to make some stew. All though there are opinions on what can go with what, this recipe mixes the best of all those sources, in the true spirit of the original gumbo.

Ingredients

1 tbs unsalted butter
2 large onions
1 green bell pepper
2 stalks of celery, chopped
4 or 5 cloves f garlic, minced
8 to 10 pods of okra sliced
1 andouille (or smoked sausage) sliced
4 cups of beef stock
3 large tomatoes peeled and chopped
2 bay leaves
1 tbs smoked paprika
1 tsp cayenne pepper flakes
10 large shrimp, with heads
1 cup crab meat
1 tbs filé powder (or more if desired)
3 cups New Orleans roux (see recipe below)

Optional Ingredients

3 or 4 oysters, de-shelled
100 gr bacon, chopped

Preparation

Always start by making the roux. When its finished, or you have found someone to stir it for 40 minutes, you can start with the stew.

In a large pot on medium heat add the butter and the onions with the sausage (and bacon if desired), before it starts to burn add the garlic, half the bell pepper and half the celery. Stir it around for about five minutes so the flavors blend.

Okra can be slimy so it is recommended to chop it up and add it now to the stew, right before adding the stock. Add the bay leaves and the tomatoes let it boil for 30 minutes.

You should now have a nice stew of liquid consistency. Next, add the shrimp and the crab meat and the remaining vegetables, along with the filé, paprika and cayenne, and let it boil another 10 minutes.

When your shrimp is done add the roux slowly while stirring gently. Continue stirring at low heat for at least another 5 minutes.

This stew will serve about 6 stew lovers.

New Orleans Roux

6 tbs Lard (or unsalted butter)
1 cup flour

Roux preparation

In a pan add the lard or butter. Set it to high and wait for it to melt, and then froth. When it has finished frothing, turn off the heat completely and add 1/4th of the flour while mixing it with a whisk.

Turn the heat back on to medium and slowly add the rest of the four. The resulting sauce should remind you of pancake batter, if it gets too thin or too thick add flour and butter as needed.

Do not stop stirring until the roux is a dark toasted color. At which point it should be ready to set aside to use with the gumbo.