How to Make Gumbo Out of (Almost) Anything

For most people, the word “gumbo” traditionally inspires the image of the classic New Orleans version studded with spicy sausage and shrimp. But Chuck Taggart of the GumboPages notes, “There are as many variations on gumbo as there are Louisianians.” I’m here to show you how to make gumbo out of whatever you want.

If you master the basic formula, you can customize gumbo to your liking or to the contents of your fridge. After Thanksgiving, I make stock out of the leftover turkey carcass and use the leftover meat in the gumbo. I’ve made shrimp-less gumbo for friends with allergies, and Ive even used leftover bratwurst in place of spicy andouille and kicked up the seasonings.

My niece makes a terrific vegetarian gumbo by replacing the meat and seafood with kale and black-eyed peas.  I’ve had gumbo with oysters, duck, rabbit, roast pork, crabs, clams, squash, corn, salmon, mussels, leftover meatloaf and eel. (Note: the latter two were just plain wrong.) Gumbo is a post-Thanksgiving tradition at our house; we use the turkey carcass as the base for the stock, and in some adouille sausage and sometimes frozen shrimp. I’ve been known to toss in leftover carrots, green beans and a few Brussels sprouts. My latest new trick: add a cup or two of your favorite Bloody Mary mix to add a flavor boost and some extra kick!

HOW TO MAKE GUMBO – THE KEY STEPS:

1) Make a good roux. It’s not hard, but it does take some patience. If you can learn to make a roux for gumbo, your gravy will love you.

2) Keep to the “trinity.” In Louisiana cooking, the “trinity” refers to the combination of onion, celery and green pepper as the basic aromatics. This union provides a specific flavor.

3) Simmer a bit. Add in tomatoes and any other vegetables you plan to use along with any sausage or flavoring meats and let simmer for about a half hour. (Add quick-cooking seafood at the end.)

4) Use good stock, whether it’s chicken or vegetable. If you’re going to use shrimp in the finished dish, be sure to buy shrimp with the shells intact to infuse the stock.

5) Don’t overwhelm it with too much “stuff.” Add about one pound each of up to three meats or seafood. If you’re going vegetarian – about 1 1/2 pounds of extra vegetables or beans.

6) Okra. I know, some people say they don’t like it. Give it a try. Okra is a natural thickener that lends a silky quality to the finished dish. Frozen okra is fine; it’s hard to find fresh.

7) Be generous with seasonings. If it doesn’t have a kick, it’s not gumbo. Consider making your own Cajun seasoning; it’s great on chicken and pasta. Also, add in a cup of Bloody Mary mix for extra complexity and spice.

8) A little citrus at the end can help to brighten the flavor considerably.

Master Recipe: Shrimp and Sausage Gumbo

This is a variation on a recipe that appeared in The Sharper Your Knife, the Less You Cry.  You can swap out the meats or seafood as desired, or add in additional vegetables, but take note of the tips above. If you can’t find fresh hot peppers, use extra cayenne, dried red chili flakes or hot sauce. When prepping hot peppers such as habanero, be sure to wear protective gloves to avoid “burning” your hands and, later, your eyes. As for Cajun seasoning, consider order ingmy favorite from World Spice or making your own. Once you know how to make gumbo, you’ll find yourself making it all the time, not just after holidays or for Mardi Gras, but for those times you’re just craving some spicy and warm.

PrintHow to Make Gumbo Out of (Almost) AnythingI've outlined an oven method for dark roux that sounds daunting, but actually takes little hands-on time. If you're pressed for time, you can make a lighter "blond" roux as described in about 10 to 15 minutes and proceed. But if you go for the dark roux, you'll be amazed at the outcome. Roux can be made ahead and refrigerated for up to a week, but take care with its preparation; don't try to cook it over too high a heat. If it has many black specks, it’s ruined and you need to start over. Also, hot roux is known as “Cajun napalm” for the nasty burns it can cause, so be careful. If you omit spicy sausage, be sure to kick up the seasonings appropriately. For Cajun spice mix, you can use anything from Tony Chachere's to Emeril's but be careful if it includes added salt. Or, just use some thyme, oregano, cayenne, salt and black pepper. The gumbo with rice serves about 10. It pairs best with a dark beer.Course Soups &amp, StewsCuisine CajunPrep Time 35 minutes minutesCook Time 1 hour hourTotal Time 1 hour hour 35 minutes minutesServings 10Author Kathleen FlinnIngredients1 cup 250 ml canola or light olive oil1 ½ cup 375 ml all purpose flour¾ pound 375 grams raw shrimp, shells reserved3 quarts 3 liters brown chicken or turkey stock or vegetable broth2 tablespoons vegetable oil or butter1 large onion chopped (about 2 cups)|4 ribs of celery chopped (about 1 1/2 cups)1 green bell pepper seeds removed, chopped1 pound 750 grams cooked Andouille or other sausage, sliced into bite-sized pieces1 28 ounce can peeled, seeded tomatoes (about 800 g)2 Habanero peppers minced2 cups Bloody Mary mix optional6 cloves garlic minced2 teaspoons Cajun spice blend2 bay leaves3/4 pound 375 grams okra, thawed if frozen, sliced in bite-sized pieces1 handful fresh parsley chopped1 lemons juicedAdditional cayenne pepper or hot sauce to taste4 cups hot cooked white riceInstructionsPreheat oven to 315°F / 160°C degrees.For the roux, combine oil and flour in an ovenproof sauté pan or a small cast-iron skillet over medium heat. (By ovenproof, this means it doesn't have a wooden or plastic handle.) Stir constantly until the roux is light brown with a nutty smell and turns an almond color, about 10 minutes. You can stop at this point and continue with the recipe. For a dark roux, put into the oven and let cook undisturbed for the first hour. Then carefullystir every half hour afterward until it’s a dark, almost chocolate brown. This will take from 3 to 4 hours. You can do it while doing something riveting, such as watching TV or doing some laundry. Set aside and let cool.Meanwhile, shell and devein the shrimp. Put the shrimp in the fridge. Combine the shells with the stock and simmer while you prep the vegetables, about 20 minutes.Heat 2 tablespoons olive oil in an 8- to 12-quart pot. Cook the onions over medium heat until translucent, then add the celery and green pepper and cook until softened and starting to brown, about 8 to 12 minutes. Then, add the sausage, tomatoes with their juice, bloody mary mix, hot peppers, garlic, seasonings and bay leave. Strain the stock, tossing the shrimp and add the liquid to the gumbo. Let simmer for about 30 minutes. This would be a good time to start cooking your rice.Taste. If it needs salt or more seasoning, add it. Stir in one-third of the roux until it’s absorbed in the liquid. Keep adding roux a tablespoon at a time until the gumbo reaches the thickness you're after. Bring to a simmer and add the okra, parsley and shrimp. Cook until the shrimp are bright pink and the gumbo thickens. Finally, stir in the lemon juice, taste and add more salt or seasonings if needed. Serve over hot rice.

The post How to Make Gumbo Out of (Almost) Anything first appeared on Kathleen Flinn.

The post How to Make Gumbo Out of (Almost) Anything appeared first on Kathleen Flinn.