Recipe by Kikimony
This is my MIL's best gumbo recipe! Not watery, not spicy - just right!
Top Review by Hey Jude
I've had my eye on this recipe for a while but had to find a source (in Chicago) for whole shrimp, with heads. Found them! I did Stephanie's recipe almost exactly, except, I did not add the okra (I can't abide it). Also, I used turkey andouille sausage and kielbasa, to cut down the fat a bit. Excellent flavor and my house smelled like a cajun kitchen. The stock rules in this recipe, definitely get the whole shrimps, peel them and use the shells and heads to make the stock. I added an unpeeled, chopped onion, several garlic cloves and a stalk of celery to the stock. When making the roux, stir it constantly; it took me about 1/2 hour to get it to the dark brown color that was perfect for gumbo. My husband and I love NO, and we felt like we were there while eating this dish with cold beer and a baguette. Our neighbors are happy too because this made so much, we had to share. Thanks StephanieC for a great gumbo that I'm going to make many times!
- 2 cups chopped onions
- 3⁄4 cup green bell pepper, chopped
- 1 cup vegetable oil or 1 cup bacon fat
- 1 cup flour
- 1 1⁄4 tablespoons minced garlic
- 10 cups shrimp stock (see recipe)
- 3⁄4 lb andouille sausage (sliced)
- 3⁄4 lb kielbasa (sliced)
- 1 dozen oyster
- 1 lb crabmeat
- 1 1⁄2 lbs raw shrimp
- 1 cup chopped celery
- 3 (10 ounce) packages frozen okra
- 1 (14 1/2 ounce) canpeeled tomatoes
- 2 bay leaves
- 3 teaspoons salt
- 1⁄2 teaspoon white pepper
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon thyme
- 1⁄4 teaspoon oregano
- 1⁄2 teaspoon black pepper
Directions See How It's Made
- TO MAKE STOCK: boil the shrimp peelings and heads for approximately 2 hours.
- Start with plenty of water because you need to end up with enough for 10 cups.
- Make roux.
- This is done by browning flour and lard/oil stirring frequently until DARK brown.
- Add chopped vegetables and sauté.
- Pour 10 cups of stock (hot) in separate large pot and add roux slowly, stirring often until well blended.
- Add bay leaves and seasonings and peeled tomatoes.
- Sauté okra then add to pot (until no longer stringy).
- Add sausages to pot.
- Simmer on low for 25-30 minutes.
- Add shrimp, crab and oysters.
- Turn fire up.
- Cook 5 minutes and stir often.
- Remove from heat, cover and let sit for 20 minutes.
- Serve over rice.