Big Papa’s Deer Camp Gumbo
The first thing you need to know about this recipe: This recipe makes a lot of Gumbo!
The Roux
The key to great gumbo is a dark, buttery roux. Take your time with this – you’re looking at 25-30 minutes to complete; but it is worth all of the extra effort! I like to use a large pot with high sides. Melt 12 Tablespoons (1/3 pound) of salted butter in the pot on a medium-low heat. Begin to add the 1 ½ cups of all-purpose flour slowly, mixing well. Now the work begins. Don’t push the roux or it will burn on you. Stir this mixture almost constantly to keep it from burning until it becomes a dark chocolate brown; be patient. Be careful to keep stirring this mixture so that it doesn’t burn or bubble up and “pop” hot butter on your hand. (I have a picture of the blister from the first time I made a roux!)
Ingredients
12 Tablespoons of salted butter
1 ½ cups of all-purpose flour
The Gumbo
Start with the chicken. I prefer to grill the 6 chicken breasts whole; but not all the way through (or you can cook it in your gumbo pot). Let the chicken cool and cut the chicken up into 1inch cubes. Preheat a skillet on medium-high heat and put in the 3 Tablespoons of olive oil and 3 Tablespoons of minced garlic; sautéing the garlic for about 1 minute. Toss the chicken into the skillet with 1 Tablespoon of Slap Ya Momma Cajun seasoning. Cook the chicken until done all the way through and set it aside.
Slice up your celery, onion, bell peppers, green onions, and andouille sausage. In your large gumbo pot put in 3 Tablespoons of olive oil and sauté the sliced celery, chopped onion, the chopped bell peppers, 3 Tablespoons of minced garlic, until translucent. Add the 12 cups of chicken stock, the 2 pounds of andouille sausage, 2 ½ cups of okra, 1 cup of green onions, ¼ cup of Worcestershire sauce, 3 Tablespoons of Frank’s Louisiana Hot Sauce, 3 Tablespoons of Kosher Salt, 1 teaspoon of smoked paprika, 2 Tablespoons of tomato paste, 1 Tablespoon of freshly ground pepper, 2 Tablespoons of Slap Ya Momma Cajun seasoning, and 3 bay leaves. Bring this to a boil.
Once it begins to boil, reduce the heat to a simmer, add the chicken, and cook for 30 minutes. Add the roux and simmer for another 5-10. Now you can taste the gumbo for seasonings and make any adjustments. Let the gumbo cool and place in the refrigerator until you’re ready to serve it. NOTE: Don’t add the shrimp until just before you are ready to serve it.
Ingredients
6 chicken breasts
6 Tablespoons of minced garlic (fresh or jarred)
3 Tablespoons Slap Ya Momma Cajun seasoning (or other Cajun seasoning)
3 Tablespoons of Kosher salt
1 teaspoon of smoked paprika
1 Tablespoon ground black pepper
2 Tablespoons of tomato paste
3 bay leaves
2+ pounds of andouille sausage, sliced
3 stalks of celery, thinly sliced
1-2 large yellow onions, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup of green onions, sliced
12 cups of chicken stock (use salt free for 8 of those cups if you’re watching your sodium)
2 ½ cups of frozen sliced okra
¼ cup Worcestershire sauce
3 Tablespoons of Frank’s Louisiana Hot Sauce (or your favorite hot sauce)
Getting The Gumbo Ready To Serve
About 1 ½ hours before you are ready to serve the gumbo, bring the gumbo back to a boil and turn the heat down to a simmer. Add the 2 pounds of shrimp and cook until they are cooked all the way through. Serve the gumbo with rice and sliced green onions. Don’t forget to have plenty of baguette slices available to sop up the liquid!
Ingredients
2 pounds peeled and deveined shrimp
1 cup slice green onions
Multiple hot baguettes, sliced
The only thing better than the flavor of this hearty, warm meal is the incredible smell!
