SEAFOOD GUMBO
Instructions
In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience--when it's finished it should be as dark as chocolate and have a soft, "cookie dough" like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency. 1. Cook the vegetables in broth. in a large soup pot Add chicken broth. Add veggies, parsley, and roux to the pot and stir well. Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in Cajun seasoning, to taste. Add meat.Taste and serve. At this point taste it and add more seasonings to your liking--salt, pepper, chicken bullion paste, garlic, more Joe's stuff or more chicken broth--until you reach the perfect flavor. 2. 3.Serve warm over rice (Tastes even better the next day)! Notes Roux: The roux can be made 3-5 days in advance, stored in a large resealable bag in the fridge. Cajun seasoning: My preferred brand is Joe's Stuff Cajun Seasoning but I can usually only find it online. You could use any brand, but may need to adjust the amount added, to taste. You can also make your own Cajun seasoning.
Chicken and broth : The best way to make this gumbo is by buying a rotisserie chicken--removing all the chicken, and using the carcass to make homemade chicken broth. Then make the gumbo using the chicken and homemade broth. You can use store-bought chicken broth, but homemade is way better!
Storing Instructions : Store Gumbo covered in the refrigerator for 3-4 days.
Freezing Instructions : This recipe makes quite a lot, so save leftovers for another day! To freeze gumbo, allow it to cool completely and store it in a freezer safe container (separate from the rice) for 2- 3 months. Thaw overnight in the refrigerator and reheat on the stove or in the microwave.
Atrium Hospitality | Food & Beverage
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