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  • New Orleans Style Gumbo

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    New Orleans Style Gumbo
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 c. Rendered bacon or possibly duck fat
    • 1 1/2 c. Flour
    • 1 tsp Cayenne pepper
    • 1 gal Seafood, chicken, or possibly beef stock, or possibly a combination of these stocks
    • 2 x Onions, diced
    • 1 x Jalapeno pepper, chopped
    • 1 x Red bell pepper, cut into large dice
    • 1 x Green bell pepper, cut into large dice
    • 1 x Yellow bell pepper, cut into large dice
    • 3 x Cloves garlic, chopped
    • 2 lb Andouille sausage, cut into 1/4-inch discs
    • 1 lb Tasso ham, minced
    • 2 lb Okra, sliced
    • 1 tsp Paprika
    • 1 tsp Chile pwdr
    • 1 tsp Grnd cumin
    • 1 c. Dry red wine
    • 1 can Tomato puree, (16-oz)
    • 2 tsp Cayenne sauce, or possibly to taste
    • 2 tsp Worcestershire sauce
    • 1 tsp File pwdr
    • 1 lb Prawns, peeled and deveined
    • 1 lb Scallops
    • 1 lb Boneless chicken or possibly duck breast, diced
    •     Salt
    •     Freshly grnd black pepper
    • 4 c. Cooked white rice

    Directions

    1. Preheat the oven to 350 degrees. To make a roux, heat the rendered fat in a large saute/fry pan over medium-high heat. Add in the flour and cayenne pepper, and cook, stirring continuously, till the ingredients are well blended.
    2. Transfer to a baking pan and bake, stirring every 20 to 30 min, for 1 1/2 to 2 hrs, or possibly till deep brown.
    3. Bring the stock to a boil in a large stock pot over medium-high heat, whisk in the roux, and cook over high heat till reduced by one-half.
    4. Meanwhile, in a large saute/fry pan over medium-high heat, combine the onions, peppers, garlic, andouille sausage, tasso ham, and okra. Cover the pan with a lid and cook till the vegetables are tender and fragrant, 5 to 8 min. Add in the paprika, chile pwdr, cumin, and red wine, and cook over high heat till reduced by one-half, about 5 min. Add in the tomato puree, bring to a boil, reduce the heat to low, and simmer 5 - 10 min, or possibly till the flavors are well blended. Stir the vegetable mix into the stock. Add in the cayenne sauce. Worcestershire sauce, and file pwdr. Add in the prawns, scallops, and chicken, and simmer till the prawns turn pink, the scallops are opaque, and the chicken is just cooked. Adjust the thickness of the gumbo with additional stock or possibly water, if necessary, and season to taste with salt and pepper. Serve warm over white rice, and pass around a bottle of Louisiana-style warm sauce.

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