In - Booth
Yield - about 10 Quarts
1 -1/2 CUP OIL
1 -1/2 CUP WHITE FLOUR
2 LBS FRESH PORK SAUSAGE BREAKFAST LINKS (Cut each link into 3
1 LB MANDA'S SMOKED PORK SAUSAGE
2 CUPS ONIONS (Diced 1/4" pieces)
2 CUPS CELERY (Chopped)
1 CUP BELL PEPPERS (Diced 1/4" pieces)
1/4 CUP TOMATO PASTE
1/4 CUP FRESH MINCED GARLIC
1 TSP DRIED WHOLE THYME LEAVES
1 TSP SWEET BASIL
1 TBSP BLACK PEPPER
4 WHOLE BAY LEAVES
1 -1/2 TSP GROUND CAYENNE PEPPER
1 -1/2 TSP GROUND WHITE PEPPER
1 TBSP MUSHROOM SOY
1 CUP CRUSHED TOMATO FILLETS
1/2 GALLON SEAFOOD STOCK (See recipe)
1 LB CATFISH FILLETS (Shanks only, no bellies or bones)
6 MEDIUM GUMBO CRABS (Cleaned and split in half)
1 QUART OYSTERS
2 LBS FROZEN SHRIMP (Peeled and deveined 31 - 35 count)
1 TBSP GUMBO FILE' (See Below)
Use a cast iron skillet and over high heat, add the oil and flour, whisk the roux constantly for 15 minutes or until the color is a dark milk chocolate color. Place the skillet on the side and allow to cool.
In a cast iron Dutch Oven and over high heat, add the fresh and smoked sausages. Cook the sausages for 20 minutes or until a good "Graton" forms on the bottom. Strain off excess grease from the cooked sausage meats. Add the onions, celery, bell pepper, tomato paste and garlic, simmer over medium high heat until all vegetables are very limp. About 30 minutes.
Add the remaining ingredients (except oysters, shrimp and gumbo filé) to the gumbo. Drain the excess oil from the cooled roux and discard the oil. Now add the flour residue and simmer over low heat for 45 minutes. Break up the catfish
shanks (in the gumbo) with a chef's spoon.
Since the oysters need only be poached and the shrimp are already cooked; wait until 10 minutes before serving to add them to the gumbo. Do not bring the gumbo back up to a boil, only a light simmer or bubble! Slowly sprinkle in the Gumbo File, use a slotted Chef's spoon or wisk to blend in the seasoning into the broth. If the gumbo comes back up to a boil the Gumbo File will slime, be careful to avoid this!
Remove Bay Leafs, if possible. Serve over chicken stock rice.
Serve with additional gumbo filé and hot sauce on the table and Louisiana hot sauce.
This is gumbo recipe that I prepare for our In-Booth cooking demonstrations it is an all purpose catering seafood gumbo, it is not as thick as a Cajun gumbo would be; nor is it as thin as a Creole seafood gumbo would be.
The method of straining off the excess grease from the sausage and roux greatly reduces the excess fats from the gumbo.
Please note that there is no salt in the recipe. Oysters can be very salty, therefore it is recommended to adjust for seasonings just prior to serving.
The last line in the Method section is most important, Gumbo File will slime and thus ruin the Gumbo if boiled.
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Contact us for further details....ChefEmile@CustomCatering.net
Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
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4016 Red Cypress Dr., Harvey, LA 70058 Phone (504) -329-1344
Revised: November 21, 2016.