Gumbo is usually identified by its dark roux, cooked until it is a colour “a few shades from burning”. The roux is used with okra or filé powder. Seafood is popular in gumbo the closer to the water the people are, but the south-western areas of Louisiana often use fowl, such as chicken or duck, and sausage.
- 4 cups chicken stock
- 1/2 lb andouille sausage
- 1/2 lb scallops 250 g
- 1/2 lb peeled shrimp 250 g
- 1/2 cup vegetable oil 125 ml
- 12 large oysters raw with their liquor
- 1/2 cup flour 125 ml
- 1 cup onions 250 ml, chopped
- 1/2 cup red or green bell peppers 125 ml, chopped
- 1/2 cup celery 125 ml, chopped
- 1 whole bay leaf laurel
- 1/4 tsp cayenne pepper or to taste, 1 ml
- 1/2 tsp dried thyme 2 ml
- 1/2 tsp Dried marjoram 2 ml
- 1/2 tsp dried oregano 2 ml
- 1 tbsp garlic minced
- 2 cups white rice cooked
- Heat the oil in a heavy skillet over high heat until it is very hot.
- Stir in the flour and continue to stir until the roux is a dark reddish brown colour.
- Add the onions, bell peppers, and celery, and cook about 2 minutes, stirring frequently.
- Add the seasonings and cook an additional minute, then remove from the heat. Meanwhile, bring the stock to a boil in a large pot over high heat.
- Add the roux mixture a little at a time, stirring after each addition to make sure the roux is dissolved before adding more.
- Add the sausage and simmer for 10 minutes.
- Add the shrimp, scallops, and oyster with their liquor, and simmer for 5 minutes, or until the shrimp are firm and pink.
- Serve immediately by spooning over 1/4 cup of rice in a bowl.