King Neptune's Gumbo

[Fat Guy]

King Neptune's Gumbo

These are the quantities (and instructions) in use at the restaurant and will yield several gallons, but the recipe is totally scalable

• 4 c oil
  
• 4 c flour
  
• 5 pounds andouille sausage cut into ¼ inch slices
  
• 4 bunches celery, rough chop
  
• 1 0 onions, rough chop
  
• 10 green peppers, rough chop
  
• 1/2 c minced garlic
  
• 1 #10 can diced tomatoes
  
• 1/2 c Creole seasoning mix (available in stores, or you can approximate it in this context by combining equal parts paprika, cayenne pepper, and dehydrated onion)
  
• 1/4 c ground black pepper
  
• 1/2 c salt
  
• 1/2 c dried oregano
  
• 1/2 c dried thyme
  
• 1/2 c Tabasco sauce
  
• 1 c shrimp base (available in many Asian grocery stores and some Western gourmet markets)
  
• 1 c Worcestershire sauce
  
• 3 pounds okra
  
• 10 pounds shrimp
  
• 1 gal standard oysters
  
• 2 pounds crab claw meat
  
• 2 gal water
  
• 1 c sassafras
  
• 1 c corn starch, combined with 2 cups water
  

Take and mix well in a large sauté pan your flour and oil. Place in convection oven at 400 degrees for 30-45 minutes or until dark brown. When you take it out, rough chop onion and add it for flavor.

Cut your andouille sausage into ¼ inch rounds and render down well first. Once that is done, add celery, onions, bell peppers and garlic. Cook vegetables down until they are translucent. Now add your seasoning and tomatoes. Let your seasoning and tomatoes cook for a few minutes, then add water and bring to a slow boil. Add your seafood. Make sure your pot is a slow boil before you add your seafood. Once your gumbo starts to cook a little more, add okra. Let your okra cook, then add your gravy bouquet and sassafras, cornstarch and water. Once all ingredients are added, let your gumbo cook on low heat for another 10-20 minutes.

Keywords: The Daily Gullet

( RG288 )