Jumbo Gumbo

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

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.