A Twist On Gumbo

by flavorslutofficial
0 comment

Real gumbo takes a long time and there’s just no way around that. Sure you can find quicker recipes, but you and I both know that those hour or less gumbos (delicious as they may be) aren’t real gumbo. Give this recipe a shot when you’ve got some free time- it’s worth it!

A twist on gumbo

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 1 hour
Cook Time: 2 hours
Total Time: 3 hours
Course: Main Course
Cuisine: Cajun
Servings: 8
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  • 3 Quarts chicken stock
  • 2 bay leaves
  • 2 Tbsp tamari
  • 2 tsp Szechuan peppercorns or black peppercorns
  • 2 inches fresh ginger (peeled and sliced thin)
  • 1 head garlic (halved)
  • 2 bunches green onion
  • 2 star anise pods
  • 1 cinnamon stick
  • 1/8 th tsp Chinese five spice
  • 1 cup Bob’s Redmill cup for cup or favorite gluten free flour
  • 1/2 cup Avocado oil or vegetable oil
  • 2 Tbsp bacon fat
  • 1 large onion (diced)
  • 1.5 cups celery (diced)
  • 1.5 cups green bell pepper (diced)
  • 2 tsp dried thyme
  • 4 cloves minced garlic
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1/2 tsp cayenne pepper
  • 3 Tbsp Louisiana hot sauce
  • 1 pound andouille sausage (sliced)
  • 2 pounds chicken
  • 1 pound shrimp (tails and shells removed, devained)
  • green onions and hot sauce for serving
  • In a stock pot combine chicken stock, bay leaves, tamari, ginger, whole peppercorns, halved head of garlic, two bunches green onion, two star anise pods, one cinnamon stick, Chinese five spice, and chicken breasts. Bring to boil then reduce heat and simmer for one hour.
  • When chicken breast is cooked through remove from pot, shred, and set aside in a large bowl- you’ll be adding more to this bowl later.
  • Strain broth through a fine mesh strainer and into a bowl to remove all solids. Set the broth aside.
  • Wipe the stock pot dry (Why use a new dish here? I’m not into extra dishes, but you live your best life.)
  • In stock pot over medium high heat, add the sliced andouille and brown. When browned remove from pan and set it in the bowl with your chicken.
  • With the heat still on, add the onion, bell pepper, celery, and dried thyme to the stock pot. When the vegetables have softened and caramelized a bit add in the four cloves of minced garlic and cook until fragrant (about a minute).
  • Remove the vegetable mixture from the pot and add to your chicken bowl.
  • Reduce the heat on your stock pot to low and add 1/2 cup vegetable oil, two Tablespoons bacon fat, and 1 cup of gluten free flour. Whisk together and simmer.
  • The flour and oil mixture you just made is called a roux and they’re a real P.I.T.A. you’ll be here for about 45 minutes stirring. I stir my roux every 5- 10 minutes depending upon how hot my oil is. Your objective here is to get the roux to a dark brown (burnt sienna to be precise) WITHOUT burning it. If it starts to smell burned stop cooking it and move on to the next step. You’ll do better next time champ.
  • If you burn your roux you can start over, but why? Enough hot sauce can cover anything lol.
  • When your roux is finished, keep the heat on low- add all the ingredients in your chicken bowl: vegetables, chicken, and sausage. Stir to coat with your roux.
  • Slowly add all of your homemade stock stirring to create a smooth and thick sauce around your ingredients.
  • Add garlic powder, onion powder, cayenne, and three tablespoons hot sauce. Stir and taste. Add more seasonings to taste if needed. At this point you can add salt and pepper to taste as well.
  • Simmer for 45 minutes over low heat stirring until rich and thick, Be sure to scrape the bottom of the pan well to prevent burning. Add shrimp and cook for 10 minutes longer or until shrimp are cooked through.
  • When shrimp are cooked your gumbo is ready! Serve over white short grained rice, and garnish with green onion and hot sauce. Enjoy!

Did you make this recipe? I’d love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut

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