Jumbo Gumbo
This ginormous pot of gumbo will feed a hungry crowd of about 15-20 and a less ravenous group of about 25-30. The version below is thick and only moderately spicy but I offer suggestions for intensifying the heat at the end of the post, and unless you are averse to spice, I strongly recommend using the full dose!
Dice and saute in a large pot:
3/4 c. very hot oil
3 large yellow onions
3 bell peppers (any color will do - I used 1 each of green, red, orange)
4 stalks celery
2 carrots
6 cloves garlic
Cook until tender, about 20-30 minutes.
While the veggies are tenderizing, make a roux. In a Dutch oven over medium high heat, combine:
1 c. high quality oil
1 c. flour
Stir frequently with a wooden spoon until mixture reaches the consistency and color of peanut butter. Set aside.
When the veggies are tender, add and blend:
3/4 c. liquid smoke
5 T. paprika
5 T. paprika
4 T. Cajun spice (I used Luzianne)
2 capfuls of Zatarains Crab & Shrimp boil
5 c. broth (I used homemade turkey broth b/c it's what I had on hand)
4 cans diced fire-roasted tomatoes
2 large cans tomato sauce
2 bottles of dark beer (I used New Belgium Abbey, but a hearty milk stout or porter would be awesome too!)
4 heaping T. beef base
4 c. uncooked brown rice
Cover tightly and leave over medium-low heat for about 30 minutes, until rice is tender.
About 10 minutes before serving, add:
2 lbs. sliced smoked sausage and/or andouille
2 lbs. fresh, raw shrimp (20-count)
Serving Suggestions: pairs perfectly with Cornbread Everybody Likes and this Asparagus Salad.
**To upgrade to the level of heat a valid Cajun dish requires, I suggest adding another 3-5 T. of Cajun spice, and another 1-2 capfuls of Shrimp N Crab boil.
