Mardi Gras Gumbo
Perfect for Mardi Gras season! Hearty slow-simmered traditional gumbo served over steamed white rice.
- 9 tablespoons olive oil
- 1/2 cup all-purpose flour
- 1 cup diced onions
- 3/4 cup fine diced ham
- 1/2 cup fine diced celery
- 1/2 cup diced green bell pepper
- 3 tablespoons minced garlic
- 2 quarts chicken broth
- 1 cup canned, diced tomatoes, drained
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Tabasco pepper sauce
- 4 dried bay leaves
- 1 tablespoon minced fresh basil
- 1 teaspoon minced fresh thyme
- 1 teaspoon minced fresh oregano
- 2 cups frozen sliced okra
- 2 teaspoons dried Cajun seasoning
- 1 teaspoon salt
- 1 pound raw peeled and de-veined shrimp
- 4 cups cooked long-grain white rice, warm
- 1/2 cup sliced green onions
Step 1. To prepare roux, heat 6 tablespoons olive oil in small heavy pan; add flour and whisk over medium heat, stirring constantly, until roux is a dark caramel color and has a toasted nut aroma. Remove from heat and reserve.
Step 2. In a heavy 4-quart soup pot (or gumbo pot), heat 3 tablespoons olive oil over medium-high heat; add onions and saute until translucent.
Step 3. Add ham, celery, green peppers, and garlic; saute for 3 minutes or until vegetables are tender.
Step 4. Add reserved roux and stir until all vegetables are coated.
Step 5. Slowly whisk in chicken broth; add tomatoes, Worcestershire sauce, Tabasco, bay leaves, basil, thyme, oregano, okra, Cajun seasoning and salt.
Step 6. Stir until blended, bring to boil, reduce heat and simmer for 15 minutes. Add shrimp and simmer an additional 10 minutes. Remove bay leaves.
Step 7. To serve, portion rice in bowls and top with gumbo; garnish with minced green onions.
Recipe courtesy of The Food Channel.