I have always wanted to visit the city of New Orleans for many reasons but my main reason for my visit is for the food. The cuisine of New Orleans is heavily influenced by Creole cuisine, Cajun cuisine and soul food. Seafood also plays an important part in the cuisine of New Orleans. Due to the current stay at home order, I am not able to travel to experience the sights, sounds and amazing dishes of this great city. Although travel is not possible right now, I can still experience the food. I just have to cook it yourself. Check out my recipe for New Orleans style gumbo with a Maryland twist.
Servings 8
6 pieces of bacon which will render about 1/4 cup of bacon drippings
3/4 cup of vegetable or canola oil
1 1/3 cups all-purpose flour
2 large bell peppers, cored and diced
I used one red and one green
2 large celery stalks, diced
1 small white onion, peeled and diced
2 cups fresh or frozen chopped okra
1 pound (16 ounces) andouille sausage, sliced
5 cloves garlic, minced
1 (14 ounce) can fire-roasted tomatoes
1 tablespoon Creole seasoning
1 1/2 teaspoons dried thyme
1 teaspoons cayenne, to taste add more for more spice
1 1/2 teaspoons salt, to taste
1 teaspoons freshly-cracked black pepper, to taste
6 cups chicken stock
15-20 large raw shrimp
1 container of fresh lump crabmeat
3 bay leaves
1. Fry bacon slices in a large thick bottom pot. I used a Dutch oven. Once the bacon is fried, put the bacon drippings in a measuring cup and add canola or vegetable oil to equal one full cup. Whisk in flour until combined. Continue to cook on medium heat, stirring constantly, until the roux mixture reaches a dark brown color (similar to milk chocolate), about 30 minutes. You will need to constantly stir so your roux will not burn.
2. Once the roux reaches the dark brown color, stir in the bell peppers, celery, onion, celery, and okra until combined. Continue to cook, stirring every 10-15 seconds, until the vegetables have softened a bit, about 8-10 minutes.
3. Stir in the andouille, tomatoes, Creole seasoning, thyme, cayenne, salt, and pepper until combined. Cook for 3-4 minutes, stirring occasionally.
4. Gradually stir in the stock, chicken and bay leaves, and continue cooking until the soup reaches a simmer. Reduce heat to medium-low, and let the gumbo simmer for at least 15 minutes minutes until the vegetables are completely tender.
5. Add shrimp and cook until pink. Then add crab meat. Taste, and season with extra salt, pepper and/or cayenne if needed.
**** Video tutorial is on my YouTube page Spilling the Sweet Tea and my IG page @spilling_the_sweet_tea***
6. Serve over white rice. And enjoy!