Have you ever had Gumbo before?
Being from the Northwest this was not a dish I had ever eaten before I came across this recipe. I had heard of it, but never had the opportunity to eat it.
So when my Mother-in-Law me gave the Nordstrom Entertaining at Home cookbook one year (I think for a Christmas gift) I saw this and had to try it.
We LOVED it.
Funny thing was though, I was pregnant at the time and after eating approximately 3 bites of it I was suddenly completely grossed out by it. I have no idea why but I could not eat another bite.
So I haven’t made it since.
Well the other night I decided we should give it another go, it’s been long enough now (about 7 years, lol) I think I can manage.
Oh I managed alright.
Oh my word, this stuff is divine. Rich, thick and comforting and some of the deepest flavors I have ever encountered.
I way over-ate. (story of my LIFE)
This dish does take some time to prepare, probably another reason why it’s taken me so long to make it again. I think I started it at 3:30 or 4 in the afternoon. You have to stand there and stir the roux forever.
Well not really forever, just like an hour, but still! That’s a long time to hang out by the stove.
I recommend having a show on or something 
I think I watched an episode or two of the Good Wife….
It is well worth the time and effort though so if you have the time and desire, I highly recommend this dish.
**Side note: I did cut this recipe in half because it makes a TON so if you have a large crowd to feed just go ahead and double it back up and it should serve about 12.
- ¾ cups canola or other cooking oil
- 1½ cups all purpose flour
- 1½ tablespoons olive oil
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1½ yellow onion, chopped
- 2 celery stalks, chopped
- ½ cup dry white wine
- 25 ounces chicken broth (or one can)
- 2 cups fish stock or clam juice
- ½ pound andouille sausage, cut into ¼" slices
- 1 tablespoon cajun seasoning
- ½ teaspoon freshly ground black pepper
- pinch of cayenne, or to taste
- ½ teaspoon chili powder
- ½ teaspoon dried thyme
- 2 cloves garlic, minced
- 1 bay leaf
- 1 tablespoon kosher salt
- 1 tablespoon tabasco sauce
- ½ pound shrimp, peeled and deveined
- ½ pound crab meat (optional)
- 2 cups steamed white rice
- minced green onion for serving
- In a medium saucepan over medium low heat, add the canola oil and slowly add a little of the flour at a time, constantly stirring until the flour is all incorporated and the mixture is smooth.
- Continue stirring until the mixture is a dark, rich brown. Plan on about an hour and a quarter to an hour and a half.
- In a dutch oven or large pot, heat the olive oil over medium heat.
- Add in all the veggies and cook until they are just starting to soften a bit.
- Add the wine and cook until it is almost evaporated.
- Add the chicken and fish stock and bring to a simmer for 10 minutes.
- Add the sausage and all the seasonings and cook for 30 minutes. This will allow all those delicious flavors to come out.
- Add the roux a spoonful at a time, whisking while adding.
- Once smooth and thick, remove the bay leaves and add the tabasco sauce and shrimp.
- Cook until the shrimp is cooked through, about 4-6 minutes.
- Add the crab meat if using.
- To serve ladle the gumbo into each serving bowl, add in a generous scoop of rice and sprinkle some green onions over the top.
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