Saturday, February 9, 2013

Jon A.’s Gumbo

Serves: 10
Prep Time: About 2 hours
1/3 cup olive oil
4 large yellow onions, chopped (about 8 cups)
4 red bell peppers, seeded, chopped (about 4 1/2 cups)
4 celery stalks, chopped (about 1 1/2 cups)
6 garlic cloves, chopped
2 teaspoons Creole Seasoning
1 teaspoon cayenne pepper
2 cups red wine
1 (15 oz.) can black beans
1 (12 oz. can) corn
1/2 cup chopped fresh coriander leaves
6 bay leaves
2 (28-oz.) cans diced tomatoes with juice
1 (8 oz. can) tomato paste
6 cups vegetable broth
4 pounds andouille sausage, cut into slices
10 ounces chicken breast, shredded
10 ounces fresh crab meat
1 pound okra, sliced (about 4 cups)
Salt and ground pepper

2 pounds peeled deveined medium shrimp

Steamed rice

In a large stock pot, Heat olive oil over medium-high heat. Add onions and cook until caramelized, about 6 to 8 minutes. Add bell peppers, celery and cook until soft, about 10 minutes. Add garlic, cayenne, red wine, black beans and corn.  Add coriander, and bay leaves; bring to boil, stirring occasionally. Add tomatoes (do not drain), tomato paste, vegetable broth, sausage, chicken and crab; simmer until chicken is cooked through, about 15 minutes. Add okra and simmer until just tender, about 8 minutes.

Add shrimp to pot and cook to doneness, about 5 minutes. Season gumbo to taste with salt and pepper. Serve in soup bowls on a bed of steamed rice.

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