Serve up some spice with Kelsey’s signature gumbo. Each spoonful will bring you flavor you never thought possible.
* 4-6 servings
- 10 cups low-sodium shellfish stock
- 1 stick (½ cup) unsalted butter, melted
- 1 cup all-purpose flour
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1 bell pepper, chopped
- 12 oz. andouille or conecuh sausage, sliced into 1/3-inch rounds
- 2 cups chopped fresh okra, in ¼-inch slices
- 6 cloves garlic, minced
- One 28 oz. can no-salt-added crushed tomatoes
- 2 bay leaves
- 1 tbsp. filé powder (can substitute additional bay leaves)
- 1 tsp. cayenne powder
- Salt to taste
- 2 lb. fresh, raw, medium-sized, shell-on shrimp (ideally from the Gulf)
- 3 cups cooked brown basmati rice
- 1 cup chopped parsley
- 1 cup chopped green onions
- Crystal or Tabasco hot sauce (optional)
- Oyster crackers
- Bring stock to boil, then immediately reduce to simmer. Continue to simmer while you prepare the rest of the meal.
- In a large Dutch oven over low-medium heat, add butter, then slowly whisk in flour. Cook roux for about 15 minutes, whisking constantly, until it is dark brown, the color of a milk chocolate bar.
- Reduce heat to low, then add onions, celery, bell pepper and sausage and cook for 10 more minutes, stirring constantly with a wooden spoon, until it is a deep, dark brown color.
- Add okra, garlic and tomatoes and cook for 5 more minutes.
- Using a large ladle, slowly add shellfish stock, letting it incorporate with the other ingredients between each addition. Continue adding stock until the gumbo is nappe in consistency — thick enough to hold a line but thin enough that it drips off the bottom of the spoon.
- Add bay leaves, filé and cayenne, season with salt and let simmer over low heat for at least 30 minutes or up to 6 hours.
- Add shrimp and let simmer for 20 minutes.
- Refrigerate for up to 4 days in a sealed container and warm before serving over rice. Garnish with herbs, hot sauce and crackers.