How to Make Kimberly's Louisiana Seafood Gumbo - The 'How to Cook' Blog

Posted By Kimberly Turner on Jan 2, 2012 in American Food Recipes, Cajun Food Recipes, Ethnic Foods, Holidays & Events, How To Cook, Main Dishes, Mardi Gras, New Year's, Seafood, Soups, Stews & Chilis | 0 comments

As much as I love gumbo, it seems I typically only make it once or twice a year.

The main gumbo I create is my special Louisiana-Style New Year’s Seafood Gumbo served with dirty rice.

* Note: If you’re looking for a quick fix to making a gumbo, this is NOT it. This is definitely one of those dishes that’s a labor of love, if you want to do it correctly and make it the most delicious gumbo that’s worthy of a seafood cornucopia on New Year’s Day.

We always make so much of it, so we can share it with family & friends…They expect me to bring some over to their houses when I visit them on New Year’s Day or the day after.

Type: Soup Recipe
Serve With: Dirty Rice
Prep Time: 30 min
Cook Time: 3 hrs
Yield: Giant Pot of Gumbo! LOL

Below is a cooking show for a New Year’s Seafood Gumbo, but it’s not this exact recipe listed below. Experiment with different meat & seafood to make your own unique gumbo of whatever you please or whatever you have on hand. Please enjoy this webisode of Cooking with Kimberly:

Ingredients:

1/2 cup all-purpose flour
1/2 cup olive oil
2 large onions – chopped
1 green pepper – chopped
1 red pepper – chopped
1 yellow pepper – chopped
1 cubano or banana pepper – chopped
6 cloves garlic – quartered
2 1/2 cups celery – sliced
2 cups carrots – peeled & sliced (optional)
2 1/2 cups smoked sausage – sliced & halved
8 lobster claws – or 1 whole lobster – you may substitute crab legs/crab
2 cups calamari rings
4 cups shrimp – peeled & de-veined
2 cups clams – with clam liqueur
8 cups chicken stock
2 beers – whatever brand you prefer – I use dark beers.
* Optional – 1/2 cup red wine
6 whole eggs – in shell
1 tsp gumbo file – also called sassafras
1/2 tsp freshly cracked black pepper
1/4 tsp cayenne pepper
1/4 tsp chili powder

Instructions:

Chop all vegetables and set aside in separate bowls before starting the roux on the stove. * You need to be prepared ahead of time.
In a large stock pot, at least 12 litres in capacity, add flour and olive oil and combine completely until there are no lumps – you may use a whisk to get this consistency. Turn heat on to medium-low heat. * Be prepared to be here for at least an hour, so grab a few cold beers in the meantime, while you darken your roux. This is the most important step of a good, authentic gumbo.
In the “low and slow” method, continue to move the roux around, being sure it’s not burning and it’s changing color evenly on medium-low heat. The mixture will go from the “blonde” color, through to a peanut butter color, to a milk chocolate color, and finally to a dark chocolate color. Be sure not to allow the roux to burn in any way. Keep moving it. It will be worth it.
Once the roux is a dark chocolate color, add the chopped sausage and brown it in the roux.
Add the vegetables half at a time. Once they are partially softened, add the remaining vegetables and continue to soften in the roux with the sausage.
Stir in spices.
Add liquid, meaning chicken broth, water, black tea or a mixture of the three. Add beer and/or wine. Turn heat up to medium.
Allow gumbo to come to a simmer and reduce heat to medium-low once more.
Add whole eggs in the shell, which will become hard boiled.
Add seafood you have on hand and allow the gumbo to return to a simmer for about 10-15 minutes longer.
Taste test the gumbo. It should have somewhat of a smoky, spicy flavor. If the gumbo is bitter, usually due to the beer and/or wine, add honey 1 tbsp at a time and stir, then re-taste to adjust flavors.
Serve with dirty rice and top with gumbo file/sassafras and Louisiana hot sauce, if desired.

I typically serve each bowl with one boiled egg, which can be cracked open and broken up in the soup, be sure to serve the gumbo with a side dish for shells of seafood and eggs.

I hope you enjoyed this Cajun Food Recipe on Cooking With Kimberly. Until next time…

Eat Deliciously!