Gumbo and cold weather go together like peanut butter and jelly. It’s definitely a soup that you can eat as a meal. In New Orleans, many people put a scoop of potato salad in their gumbo. I am not one of them. To me, it takes away from the gumbo flavor.
Today, I’m sharing with you two different gumbos. The first is made with seafood, Shrimp and Crab Gumbo. The second is almost a vegetarian version, Red Bean Gumbo. They are both thick and hearty dishes. Gather all your ingredients, and Let’s head to the kitchen!
Shrimp and Crab Gumbo
Here’s a gumbo that is different than I usually make, I’m not one to mix seafood and meat in my gumbo. The added andouille, and the rendered fat, give this dish an added flavor.
1 pound andouille sausage, sliced
1/2 cup canola oil
1/4 cup butter
1 cup all-purpose flour
2 cups finely chopped onion
1 cup finely chopped green bell pepper
1 cup finely chopped celery
2 tablespoons minced garlic
1 (12 ounce) bottle amber beer ( you can use Non-alcoholic Beer or extra seafood stock)
8 cups seafood stock
1 tablespoon Creole seasoning
1 1/2 teaspoons sea salt
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
2 teaspoons Worcestershire sauce
2 bay leaves
2 pounds large shrimp, peeled and deveined
1 pound lump crabmeat, picked through for shells
Hot cooked rice for serving
In a large Dutch oven, add sausage, and cook over medium heat until golden; remove with a slotted spoon, and let drain on paper towels. Add oil and butter to pot, and heat over medium heat for about 5 minutes; add flour. and whisk until smooth. Cook, whisking frequently, until roux is dark brown, 30 to 40 minutes. Add onion, bell pepper and celery; cook stirring occasionally, until onion is tender, about 15 minutes. Add garlic, and cook 30 seconds. Add beer, and stir to combine. Add seafood stock. Add reserved sausage, Creole seasoning, salt, thyme, cayenne, Worcestershire and bay leaves. bring mixture to a boil. Reduce heat, and simmer 1 1/2 hours. Remove from heat, and stir in the shrimp. Let stand until shrimp are pink and firm, about 3 minutes; add crabmeat. and stir gently to combine. Serve with rice.
Red Bean Gumbo
Here’s a twist on a New Orleans Monday tradition. The roux is what makes the difference here.
1 pound dried red beans
1 smoked ham hock
3 1/2 teaspoons kosher salt, divided
1/4 cup butter
2 tablespoons all-purpose flour
1 large onion, chopped
1 large green bell pepper, seeded and chopped
3 stalks celery, chopped
2 cloves garlic minced
3 cups water
10 sprigs fresh thyme
2 dried bay leaves
1 teaspoon Creole seasoning
Garnish: quartered hard-boiled eggs, chopped fresh thyme and fresh ground black pepper
In a large bowl, combine beans and water to cover by 4 inches; cover and let stand overnight.
Drain beans, and place in a large Dutch oven with ham hock, 1/2 teaspoon salt, and water to cover by 2 inches; bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook until almost tender, about 1 1/2 hours. Drain and remove ham hock. Using 2 forks, shred ham. Mash beans; set aside.
In a large dutch oven, melt butter over medium-high heat. Stir in flour; cook until a light golden-brown roux forms, about 2 minutes. Add onion, bell pepper, celery, and garlic; cook for 1 minute. Stir in ham, beans, 3 cups water, thyme, bay leaves, Creole seasoning and remaining salt; bring to a boil. Reduce heat to medium-low; cover and simmer for 1 hour. Garnish with eggs, thyme and pepper if desired when serving.
Every cook in South Louisiana has their own version of gumbo. I can’t think of many things that couldn’t be included in a gumbo recipe. Stay warm. It’s always warm in the kitchen, especially when someone is cooking. Just saying!
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