REAL STORIES
BY REAL PEOPLE Search
Monday, October 23, 2017

Not N’awlins Andouille & Seafood Gumbo

by HomeRearedChef (writer), San Jose, November 03, 2012

Credit:
This is a hearty serving of Andouille & Seafood Gumbo.

Imagine, if you dare, a travel moment to Bourbon Street in New Orleans, Louisiana, San Jose, California, and on this side of the country indulging in a tasty, hearty bowl of spicy Gumbo.

From within this eye-appealing bowl, take in the ocean’s treasures, the deep, blue seas’ offerings; inhale the savory fragrance of perfectly balanced herbs and spices of old Cajun cuisine, and delight your taste-buds with generous chunks of varied delicacies. We’ve added just enough spicy-heat to tickle your tongue and throat. Perfection! And the only [surround] sounds you’ll hear are of spoons clinking against bowls and continuous slurping and yummy smacking; deliciousness to the very last bite!

You can blindfold a connoisseur of Cajun gastronomy from Louisiana and bring him to San Jose, California, but when he eats this Gumbo he’ll swear he never left home. But I hereby promise that though we’ve dared to jazz and tweak Paul Prudhomme’s original recipe, we have committed no sacrilege here; we have but practiced pure alchemy! Chef Prudhomme still is, and always will be, the undisputed genius of Cajun cookery.

Gumbo is a very intricate dish, time consuming to put together, to say the least, but in the end so worth the time and effort to do.

Come; take a comfortable seat at our cozy table. Dinner is served!

This recipe serves a large crowd; enough for 12 hearty servings. And recipe can easily be cut in half.

STEPS 1 (prepping raw seafood):

Note 1: Keep all seafood refrigerated until ready to use.

2 pounds medium shrimps with heads on

2 pounds large shrimps/prawns no heads on

2-2½ pounds lobster tails (with shells)

2-2½ pounds halibut steaks (with bone-in)

Shell the shrimps (devein if needed) and lobster tails, and debone and skin (discard skin) the halibut steaks, reserving the shells and the shrimp heads and fish bones for stock in steps 2. Put the seafood away individually, in [preferably] glass ware, and cover with very damp (but not dripping wet) paper towels in the fridge until ready to use.

STEPS 2 (Stock):

6 cups chicken stock

3 cups (3 8-oz bottles) clam juice

1 cup cream sherry

2 bay leaves

Reserved shells, shrimp heads and fish bones from steps 1

In a large-enough pot place these next ingredients and bring to a quick boil and stir to make sure shells and bones are bathing in the liquid. Keeping a light simmer going, cover pot and simmer for at least 1 hour and up to 2 hours. When the stock is done, strain and discard shells and bones, set aside the stock and continue with the next steps.

STEPS 3 (spices):

Note 2: Have these spices and flour mixed and ready for use in steps 4.

3 teaspoons smoked paprika

2 teaspoons sea salt or gray salt

1 teaspoon white pepper

1 teaspoon black pepper

2 teaspoons chipotle powder

5 tablespoons Gumbo Filé powder

1/3 cup all-purpose flour

STEPS 4 (making roux):

Note 3: In a large, heavy [cast-iron or Dutch oven] pot lightly brown 2-pounds Andouille sausage (about 4-large links), cut into 1-inch pieces. Set cooked sausage aside to use in steps 5, and reserve grease in same pot.

Note 4: In the same pot fry 1-pound [apple wood] bacon, cut into 1-inch pieces. Save bacon for use in some other dish, but reserve the rendered bacon grease in same pot.

Rendered sausage and bacon grease from note 3&4 (about 1/2-cup total)

1/2 cup (1-cube) butter

2 carrots, shredded

2 medium onions, chopped

4 ribs of celery, chopped

3 medium bell peppers, seeded and chopped

6 large garlic cloves

Spice mixture from steps 3

2 tablespoons Sriracha hot sauce

2½ cups marinara sauce

Prepared stock from steps 2

Cooked Andouille from steps 4

  • On the large burner, on medium, heat rendered fats and butter to sizzling; add vegetables (carrots through garlic), and cook until onions are translucent.
  • Turn heat to high and add the spice mixture. Cook mixture for about 6 minutes, scraping and stirring constantly (per Chef Paul Prudhomme). You want those browned bits but do not let the vegetable mixture burn.
  • Immediately turn the heat down to medium and carefully add the hot sauce and marinara sauce. Stir to blend well.
  • Add the stock and Andouille, and bring to a quick boil. Lower heat to an obvious light bubbling simmer, cover and cook for 1 hour.

STEPS 5 (putting the gumbo together):

Boned halibut from steps 1, cut into [roughly] 2-inch squares

Shelled lobster tails from steps 1, cut into [roughly] 2-inch squares

Shelled shrimps from steps 1

3 pints oysters with their liquor

2 pounds lump crab (picked through for shells)

Uncover gumbo pot and on high-heat bring back to a quick boil. When boiling, add in following order:

  • Halibut, scatter evenly, stir gently, and wait for bubbles to emerge, continue
  • Lobster, scatter evenly, stir gently, and wait for bubbles to emerge, continue
  • Shrimp, scatter evenly, stir gently, and wait for bubbles to emerge, continue
  • Oysters with liquor, pour evenly, stir gently, wait for bubbles to emerge, cover pot, turn off heat, and let sit about 10-15 minutes for seafood to cook through.

To serve: Add some steamed [Jasmine] white rice in a deep bowl, with a portion of the lump crab, and then ladle a hearty serving of the very hot gumbo over. We also garnished our gumbo with slices of deep fried okra, jalapeño and serrano peppers. Enjoy!

Cook with heart; eat with gusto. Buen Provecho!



About the Writer

HomeRearedChef is a writer for BrooWaha. For more information, visit the writer's website.
Want to write articles too? Sign up & become a writer!

11 comments on Not N’awlins Andouille & Seafood Gumbo

Log In To Vote   Score: 1
By melanie jean juneau on November 03, 2012 at 06:57 pm

your recipes sound tastier and tastier

 Report abuse

Log In To Vote   Score: 2
By HomeRearedChef on November 04, 2012 at 12:37 am

Thank you, Melanie. As you know by now, cooking gives me much pleasure. But eating even more. lol!

 Report abuse

Log In To Vote   Score: 1
By HomeRearedChef on November 04, 2012 at 12:41 am

The first paragraph of my recipe posted was supposed to read like this: "Imagine, if you dare, a travel moment to Bourbon Street in New Orleans, Louisiana, San Jose, California," with strike through showing, but when it posted it did not copy. Does anyone know why? Thank you!

 Report abuse

Log In To Vote   Score: 1
By souschef on November 04, 2012 at 12:50 am

I LOVE an authentic Gumbo!

This sure looks like you have it!

My mouth is watering. Time to make Gumbo again.

 Report abuse

Log In To Vote   Score: 1
By HomeRearedChef on November 04, 2012 at 01:06 am

Souschef, yes...after posting this and looking at the picture of Gumbo, now I want to make Gumbo again soon. :)

 Report abuse

Log In To Vote   Score: 1
By Uttam Gill on November 04, 2012 at 03:29 am

yummy...finger licking dish...Nice presentation...what's next...lol

 Report abuse

Log In To Vote   Score: 1
By HomeRearedChef on November 04, 2012 at 05:12 pm

Thank you, Uttam! I'll tell you this, I have lots of recipes floating around in my head, so many ingredients to play with. I drool just thinking about the possibilities. And I am looking forward to share them here. :)

 Report abuse

Log In To Vote   Score: 1
By Libdrone on November 05, 2012 at 09:00 pm

As a native New Orleanian (I have previously published my recipe for gumbo several times) your instructions seem mostly spot on. But no Louisiana cook who had peeled four pounds of shrimp would ever fail to boil those shrimp shells in a gallon or two of water for 30--60 minutes and make a shrimp stock that would be far superior to chicken broth in this recipe. #just saying

 Report abuse

Log In To Vote   Score: 2
By HomeRearedChef on November 05, 2012 at 09:23 pm

Libdrone, let me begin by telling you that we've had friends who have sampled Gumbos in New Orleans and have proclaimed ours to be better. Though I will admit that we have never had that pleasure, I hope someday to.

We began doing it this way because we couldn't find shrimp with heads in our corner of California at the time. So we decided to flavor our chicken stock with shrimp shells to get as much seafood flavor as we could. We, and all of our many past guests, were very pleased with our results. The chicken stock just adds another layer of flavor, so we have continued to do it this way. We call this "tweaking recipes." It yields a very flavorful stock! :)

Please, do try our recipe sometime and let me know what you think!

Thank you very much for your input, I do appreciate it.

 Report abuse

Log In To Vote   Score: 1
By riginal on December 08, 2012 at 04:05 am

riginal here girl. look! i'm sorry, going back to MY computor tomorrow. Tried to click five stars on this and you and your mum's battle with the memory demons. BLOODY FUNNY. If the name tag on my shirt didn't read xxxL pure chinese paper strangers would not be able to send me back to China. Anyway Mary...you and your mother Bill are funny as. Just remember one thing June...because i damn well can't Gotta go and get a stamp to post this out to you Betty.Give my love to your mother Alan...and your husband whatthehellshisname? Something to do with zip? button?

 Report abuse

Log In To Vote   Score: 1
By HomeRearedChef on December 08, 2012 at 02:30 pm

Riginal, dear, I LOVE your humor! You've got me laughing and my husband coughing from too much laughter. You have made my Saturday morning. Thank you, Amigo! :)

 Report abuse



Add A Comment!

Click here to signup or login.


Rate This Article


Your vote matters to us



x


x