Americans have a love affair with the French inspired cuisine of Creole, Cajun and New Orleans cooking. And usually, when one thinks of this type of cuisine, the first thing that comes to mind is GUMBO!
All forms of gumbo are deeply rooted in the culinary traditions of the American South, particularly in Louisiana and is considered a sacred dish of Cajun and Creole cuisine. It has become a dish that brings people together, whether at a restaurant, family gatherings, or the various community events that New Orleans is so famous for. The shared experiences of enjoying gumbo enhances the enjoyment and appreciation for this iconic dish.
And Pappadeaux’s Seafood Kitchen makes a spectacular Louisiana Gumbo. Their motto is “French Quarter flavors with a passion for seafood”. So with a claim like that, it had better be good! Theirs is richly flavored with a dark roux and chock full of large shrimp, jumbo lump crab meat, Andouille sausage, peppers, onions, celery, garlic and okra.
To Okra or Not to Okra?
While many may have a strong opinion on whether it is imperative to add okra to gumbo, I haven’t found a definitive answer on the debate. This particular recipe includes okra, because Pappadeaux’s adds it, and because I happen to like okra. But the world famous, James Beard award winning, Commander’s Palace Chef, Emeril Lagasse, does not include okra in his gumbo. At least according to his recipe on his website. So the answer of this hotly contested debate remains with you. If you like okra, add it. If not, leave it out.
What about the Roux?
A roux is a fundamental ingredient in French and Creole cuisines. It is a mixture of fat (usually butter) and flour that is cooked together to create a thickening agent and add flavor to sauces, soups, and stews. This recipe calls for a very dark roux, so I toast it in the oven for 25 minutes before adding it to the oil and butter. I believe that it releases the nuttiness of the flour to really bring out extra flavor, but I also recognize that many feel this step is unnecessary. Again, it’s up to you how you want to develop your roux. But just make sure the end product is a dark and rich color.
Laissez les bon temps rouler!
My favorite thing about Louisiana Gumbo is that I consider it a wonderful metaphor for life. Nobody said it would be easy, but is is so worth it in the end. Enjoy, my dear friends.
For more New Orleans inspired recipes, check out Ruth’s Chris Barbeque Shrimp and Bennigan’s Bayou Chicken.
Ingredients
- 1 cup flour
- 1 stick unsalted butter
- 3 TBSP EVOO-divided
- 1 LB Gulf shrimp, peeled, deveined and tails removed
- 1 LB jumbo lump crabmeat, picked clean
- 7 oz. Zatarain's Andouille Sausage
- 1 cup frozen okra, thawed (can be optional)
- 1-8 oz. can of petite diced tomatoes
- 5 cups fish broth
- ¼ cup dry white wine
- 2-12 oz. bottles of Amber Ale
- ¾ cup celery, sliced on the bias ⅛" thick
- 1 cup green bell pepper, cut in ½" dice
- 1 cup sweet onion, cut in ½" dice
- 3 TBSP fresh garlic, rough chop
- 2 large bay leaves
- 4 sprigs fresh thyme
- 2 TBSP Worchestire sauce
- 2 TBSP Cajun seasoning
- 1.5 tsp. kosher salt
- 1⁄2 tsp. cracked black pepper
- green parts of scallion and fresh Italian parsley for garnish
- White rice or fresh, crusty baguette & butter for serving
Instructions
Preheat oven to 415 degrees F. On a parchment lined tray, evenly distribute the flour. Place tray on center rack of oven and bake for 25 minutes, checking frequently, until the flour becomes a "cocoa" color and has a nutty smell. Remove from oven and set aside.
On a med-low heat and in a very large stock pot, add 2 TBSP of EVOO and stick of butter. Once the butter begins to sizzle in the oil, add the flour (¼ portion at a time) and whisk quickly and thoroughly to make the Roux. You are looking for a smooth paste to form, being careful not to allow the flour to burn. Once the roux is made, vigorously whisk in the fish broth, 1 cup at a time. Continue to whisk well until the roux is completely incorporated in the fish broth with zero lumps. Add the ale, tomatoes (juice and all), Worchestire, Cajun seasoning, salt, pepper, bay leaves, and thyme sprigs. Once the gumbo base comes to a slight boil, reduce heat, cover and simmer for 45 minutes.
On a med-high heat and in a very large saute pan, add 1 TBSP of EVOO. Once the oil begins to shimmer, add the Andouille sausage and brown on both sides. Once the sausage has a nice color on it, add the peppers, onions, celery, garlic and okra. Saute until the peppers and celery soften and the onions become translucent. Add the shrimp and white wine. Cover and saute until the shrimp becomes pink.
After the gumbo base has simmered for 45 minutes, remove the bay leaves and thyme stems and discard. Add the shrimp/vegetable mixture directly from the saute pan to incorporate the juices into the gumbo broth. Add the crabmeat, cover and simmer for an additional 5 minutes on a low heat.
Serve over white rice (optional) and top with scallions and Italian parsley.
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