Grandma Val's New Year's Creole Gumbo: The Recipe

INGREDIENTS

Meat & Poultry

• 1 pound hot Italian sausage OR andouille sausage

• ½ pound chopped ham OR bacon, turkey or chicken (I used turkey legs from Christmas Dinner).

Roux

• ¼ cup vegetable oil

• 2 tablespoons flour

• 2 minced garlic cloves

• 1 teaspoon thyme

• 1 dash of cayenne pepper

• ½ teaspoon black pepper

• Kosher salt and garlic salt to taste

Trinity Mix

• 1 cup chopped onion

• ¾ cup chopped bell pepper

• 2 celery stalks

• Celery salt and kosher salt to taste

Stock

• 2 quarts chicken stock

• 1 8 ounce can tomato sauce

• ½ cup chopped parsley

• 2 bay leaves

• Optional: filé powder or okra to thicken the stock

Seafood

• 3 King Crab legs in the shell

• 2 pounds medium sized raw deveined shrimp

• 3 8 ounce jars oysters

EQUIPMENT

• Dutch oven or cast iron skillet

• Large covered soup pot

• Slotted spoon

• Large spoons or ladles

• Tasting spoons

INSTRUCTIONS

Brown the sausage in the skillet. Stir in the chopped turkey (or ham, bacon, or chicken). Using a slotted spoon, remove and set aside the sausage and turkey from the skillet, keeping the drippings in the pan.

Roux

• In a small bowl, combine the flour and spices.

• Over low heat, pour the vegetable oil in the skillet with the drippings. Add the flour mixture. Stir constantly for 20-25 minutes. The roux will be smooth with a copper color.

• Note: Many people prefer a dark roux- the color of dark chocolate. This particular recipe and method make a copper color.

• Sauté the trinity mix and garlic cloves in the roux.

Stock

• Pour the chicken stock into the large soup pot over medium heat.

• Add the crab legs in the shells to the stock. (The shells will help season the stock).

• Note: Many people like to boil the shrimp shells with the stock as well.

• Add the roux, tomato sauce, chopped parsley, and bay leaves.

• Bring the stock to a boil, then reduce heat to simmer for 20 minutes.

• Optional: If you prefer a thicker stock, add filé powder or okra as desired.

Seafood

• Lightly sear the shrimp in the skillet with the residue from the roux.

• Add the shrimp and oysters to the large soup pot with the stock.

• Simmer for 30 minutes.

Taste and add additional seasoning if desired.

Serve in soup bowls over white rice.