Gumbo d'Baldwin

Ingredients
  • 5 - 6 T bacon drippings
  • 6 - 7 T flour (use rice flour for gluten free version)
  • 2 onions, chopped
  • 1.5 - 2 c celery, chopped
  • 1 bell pepper, chopped
  • 1 - 2 T minced garlic
  • 1 T sugar
  • 1 T black pepper
  • 4 bay leaves
  • 1 tsp dried thyme
  • 4 tsp gumbo file powder
  • 2 T vinegar (white or rice)
  • 2 14-oz cans diced or stewed tomatoes
  • 1 8 oz can tomato paste
  • 1 pkg frozen cut okra
  • 4 c water or chicken stock (can add water and boullion cubes/paste independently)
  • 1 lb sausage (Andouille or Conecuh)
  • (optional) 1 lb crab meat and/or small, fully-peeled shrimp
  • (optional) 1 pint oysters (optional)
  • (optional) hot sauce or cayenne pepper
  • 2 T Worcestershire sauce
Instructions
  • Prep chopped veggies: 2 onions, 2 cups celery, 1 bell pepper, and 2 T minced garlic.
    • Set okra out to thaw.
  • Prep dry spices: 1 T sugar, 1 T black pepper, 4 bay leaves, 1 tsp dried thyme, 2 tsp file powder, 4 boullion cubes (if not using broth).
  • Portion out 6-7 T rice flour into a bowl.
  • Brown flour in bacon drippings over medium-low heat to make dark roux.
  • Add chopped veggies; mix and brown 10 min, stirring occasionally.
  • Add dry spices, tomato paste, canned tomatos, okra, vinegar, water/broth, and sausage.
  • Simmer for 1 hour (or 3-4 hr at lower temp), stirring every 10-20 min. Don't let the settled contents burn on the bottom. 
  • Add seafood. Simmer 20 min more. 
  • Remove from heat. Add Worcestershire sauce and remaining 2 tsp file powder. Stir and allow to blend for 10 min. 
  • Adjust spices and/or broth to preference. May need salt if bouillon wasn't used.
  • Stores in fridge for a few days. Freezes well.

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