Gumbo Mojo Hojo
- ¼ cup flour
- ¼ cup olive oil
- 2 tsp salt
- 12 oz okra (frozen cut 1 bag.)
- 1 tsp salt
- 1 tbs olive oil ( to coat)
- 4 cups white onion (chopped, about 2 large onions)
- 2 cups bell pepper (chopped about 2)
- 1 ½ cups celery (chopped about 6 stalks)
- 1 pound andouille sausage. (sliced, Sometimes I’ll quarter it long ways then cut for smaller pieces.)
- 1 pound shrimp (peeled deviened large 21/25)
- 1 pound blue crab (or lobster chopped into 1/4 “ or bigger cubes)
- 79 ounces chicken broth (84 ounce)
- 2 bay leaves
- 2 tsp salt ( to taste)
- Your needs will vary. 1 rice = 2 water
- 1 cup white rice
- 2 cup water
- 2 tbsp butter
- 1 tbs garlic cloves (fine chopped )
- 1/2 tbs salt
The Gumbo Build
- This will include the roux and okra cook because they go tandem.
- High heat a large pan for okra.
- Low heat and large pot for roux.
- In large hot pan drizzle in olive oil, dump okra, and dash some salt.
- Stir gentle with whatever you want for about 4-5 minutes.
- Okra is slimy, cooking it fast or on high heat will break the slime and keep from ruining your gumbo. You’ll notice the slime break when cooking but still kinda visible. No worries it will not be noticeable in gumbo. Long slime drips when you pick one or 2 up means it is not ready.
- Take off heat and set aside for end.
- In bowl mix roux supplies flour, olive oil, and salt.
- Spray some non stick in bottom of pot.
- Pour mixture in and start stirring with a whisk. If a whisk will screw up the bottom of your pot then use a wooden spoon.
- Keep stirring you don’t want to burn but gently lay into a nice brown toasted color.
- Roux's go from light to dark. I like medium which is about the color of coffee with not a lot of milk. Think of it as coffee, 50/50, shot of milk, or black. You’ll smell the roux coming together, it’s a toasty type smell. It will also begin to smoke so keep stirring or pull from heat. If you like darker go for it, the key is no burn. If going for a light roux and pull from heat too soon it will be floury. At least smell some toasty coming off the roux. Image is an attempt to show my roux.
- K forgot where I was… This recipe is a little speedy-ier but normally I’ll cook the crap out of the sausage 1st thing because I like the brown bits and use the sausage fats to make the roux. Never fear this is awesome and less clean up.
- So dump sausage in your roux and give’r a stir til it sweats.
- Dump in your Trinity: onions, bell peppers, and celery.
- Turn heat up to medium and add a dash of salt.
- We are going to cook the piss out of the veggies so start stirring.
- Cover 3min, stir, cover 3min, stir... repeat until translucent.
- Open the 6 cans of chicken broth and dump in pot.
- Turn heat up to high and before too hot taste test with spoon if the mixture needs more salt.
- Add salt to your taste.
- Once you get a boil going dump in shrimp, lobster and stir in.
- Turn heat down to simmer.
- Dump in okra and gently stir in.
- Cover and simmer for 20 to 30 minutes.
- Heat a saucepan to medium low.
- Spray in nonstick.
- Dump in butter and melt.
- Dump in garlic, dash of salt, and stir till your garlic isn't raw.
- Dump in rice and mix. I like to get it a little toasty stirring a couple minutes here but that's up to you.
- Dump in water and cover.
- Cook on low simmer for about 12 minutes until water dissipates (taste test).
- Turn off heat and uncover.
- Plate or bowl it up with a dash of Cajun seasoning.
- Make a little better with some green onion, parsley, and I always add some of our hot sauce which was Smoked.
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