Tailgate Cajun Gumbo (Print Version)
# Ingredients:
→ First, Get the Roux Ready
01 -
1 cup all-purpose flour (roughly 4¼ ounces)
02 -
1 cup canola oil
→ Meats and Veggies
03 -
1 pound of frozen okra, cut
04 -
2 cups chopped green bell peppers (from 2 medium peppers, about 1 pound total)
05 -
6 garlic cloves, finely minced (around 1½ tablespoons)
06 -
1½ pounds of andouille sausage, sliced (yields about 4½ cups)
07 -
1½ cups chopped celery (takes 3-4 large stalks, about 8 ounces)
08 -
1½ pounds of medium raw shrimp, peeled and deveined
09 -
2½ cups chopped yellow onion (1 large onion, about 13 ounces)
→ Broth and Spices
10 -
2 teaspoons dried thyme
11 -
3 bay leaves
12 -
⅛ teaspoon cayenne pepper
13 -
8 cups of unsalted chicken stock
14 -
2 teaspoons kosher salt
→ Extras for Serving
15 -
Rice that's already been cooked
# Instructions:
01 -
In a big, heavy pot (like a Dutch oven), combine the oil and flour and mix well. Cook on medium-low heat, stirring all the time with a wooden spoon, until the shade looks like milk chocolate. This takes 30 minutes to an hour. Be patient, stick with it, and don't let it burn—this roux is the key to making it great.
02 -
While you're working on the roux, use a large pan on medium heat to brown the sausage in batches. Stir now and then, so they don't stick, and cook them for 3 to 6 minutes per batch. Scoop the cooked sausage out with a slotted spoon and pop it into a medium bowl. Set it aside for later.
03 -
Using the same pan with all the sausage drippings, toss in your diced onion, celery, and bell peppers. Cook them, giving them a good stir here and there, until they turn soft—this takes 8-10 minutes. Add the chopped garlic and cook for three more minutes, then turn off the heat.
04 -
When your roux is the perfect color, stir in the softened veggies you set aside earlier. Slowly pour your chicken broth in while whisking nonstop to avoid lumps. Sprinkle in the salt, cayenne, thyme, bay leaves, and the browned sausage. Crank the heat up to high until it boils, then bring it to a steady simmer over medium-low heat for about one hour. Stir every now and then.
05 -
Drop the frozen okra into the pot, and let it gently cook on medium-low heat. Stir occasionally, and after around 15 minutes, the okra should be tender but not overdone.
06 -
Add the shrimp to the pot, and immediately turn off the heat. Put a lid on it and let it sit for around 10 minutes. The heat that's left in the pot will cook the shrimp perfectly without drying them out.
07 -
Fish out the bay leaves and toss them out. Grab some deep bowls, lay a bed of warm rice at the bottom, and ladle the gumbo over the top.
# Notes:
01 -
Planning for game day? Make the gumbo ahead and keep it warm in a slow cooker when it's ready to serve.
02 -
Want to mix things up for game themes? Swap proteins: chicken for Gamecocks, brats for Dawgs, or something adventurous like alligator meat.
03 -
The secret is in the roux. Stir constantly and let it turn dark for the best flavors—don't rush this!