Roux
2/3 cup coconut oil (Curious to swap with butter and/or bacon fat)
1 heaping cup of all-purpose flour
Cajun Seasoning
1 1/2 Tablespoon Paprika
1 Tablespoon Coarse Sea Salt
1 Tablespoon Garlic Powder
2 Teaspoons Fresh Cracked Pepper
2 Teaspoons Ground White Pepper
2 Teaspoons Onion Powder
2 Teaspoons Dried Oregano
2 Teaspoons Cayenne Pepper
1/4 Teaspoon Dried Thyme
Gumbo
1 Pound Shrimp (peeled & deveined)
8 oz Lump Crab Meat
8 oz Bay Scallops
2-3 Tablespoons Butter
1 Red Onion (diced)
1 Green Bell Pepper (diced
2-4 Jalapeno Peppers (diced, depends on spice preference)
3 Ribs Celery Hearts (diced)
5 Cloves Garlic (minced)
4 Links Andouille Sausage (sliced)
5 Beefsteak Tomatoes
2 22 oz containers of Chicken Broth (prefer Brodo or homemade, set aside 1/2 cup to deglaze pan)
3 Bay Leaves
12 oz Okra (quartered)
3 Cups Cooked Rice
Instructions
Combine seasoning into the same bowl and set aside. We will be using this throughout the cooking process
Slice an 'X' on the bottom of tomatoes and place on a parchment paper lined baking sheet. Drizzle coconut oil and sprinkle a pinch of the Cajun seasoning on each tomato. Roast in a 375 degree oven for approximately 40 minutes.
Measure & prep remaining ingredients in individual bowls and set aside.
Once tomatoes are done roasting, carefully peel skin (should easily come off at the touch, if not put back in the oven for another 10 minutes) and dice the tomatoes. Discard the skins and core. Crush the diced tomatoes into a large bowl and set aside.
Quarter the Okra to make rings and discard the stems. Toss okra in a few pinches of the Cajun seasoning and a drizzle of coconut oil on the parchment paper lined baking sheet. Bake until slightly crispy to eliminate potential slime when added to Gumbo later. Let cool in a bowl and set aside.
In a large Dutch oven on medium-low heat whisk together the flour & coconut oil (or substituted fat) to make the Roux. Once all the lumps of the flour is whisked smoothly switch to a stove safe rubber spatula. Stir continuously for 30 minutes to an hour until the roux has a dark caramel or milk chocolate cookie dough consistency. May need to adjust heat and scrape sides of the pot periodically to avoid burning. If too runny after 40 minutes, add a little more flour and continue stirring. May want to enlist a buddy to take turns with you or have beer on hand to give you liquid strength.
Once roux is dark and thick enough to your liking; stir in onions followed by garlic, peppers, celery, and 2 tablespoon of Cajun seasoning. Cook for 3-5 minutes until the veggies bridge between firm and tender. Stir continuously with a wooden spoon.
Gradually add in chicken stock (reserve 1/2 cup for later), blending into the roux and vegetables. Add in crushed tomatoes and bay leaves. Bring to a boil and reduce to a simmer and cover, stirring every 20-30 minutes for an hour.
Over a medium heat, brown sliced Andouille Sausage with a drizzle of coconut oil in a cast iron skillet. Transfer the browned sausage to the Dutch oven. Deglaze the pan with 1/4 cup of reserved broth by scraping any charred or brown bits from the sausage with a wooden spoon. Add the deglazed pan broth to the Dutch oven. Stir in the okra and continue simmering for another two hours, stirring every 20-30 minutes. Continue to taste and adjust seasoning to your liking.
30 minutes before serving begin prepping the seafood. Toss lump crab and shrimp in a tablespoon of Cajun seasoning and set aside. Mix 2-3 tablespoons of butter and a tablespoon of the Cajun seasoning. Add Cajun butter to the cast iron skillet over a medium-high heat until the pan is sizzling. Add scallops to the pan and let brown for 2 minutes on each side. Remove scallops from the pan immediately and set aside. Deglaze the pan with the remaining 1/4 cup of broth and add drippings to the Dutch oven; along with the crab, shrimp, and scallops. Simmer for the remaining 10-20 minutes until the shrimp are opaque and firm. Discard bay leaves.
Serve in bowls over a scoop of cooked rice. Perhaps enjoy with a glass of a freshly shaken hurricane and a plate of beignets on the side.
Enjoy!
xx Nicolette
