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Jorj Morgan

Company's Comin' Gumbo

A rich, amber-hued gumbo featuring jumbo shrimp, andouille sausage, and okra. The flour is oven-toasted for a deep, nutty flavor. A prestigious make-ahead dish perfect for holiday gatherings or festive winter evenings.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 people
Course: Main Course
Ingredients Method

Ingredients
  

The Roux
  • 1 cup unbleached all-purpose flour
  • 1 cup butter 2 sticks
  • 1 red pepper deveined and diced into ¼” pieces
  • 1 green pepper deveined and diced into ¼” pieces
The Soup Base
  • 2 Tablespoons olive oil
  • 1 large onion peeled and diced into ¼-inch pieces
  • 4 stalks celery trimmed and thinly sliced
  • 4 garlic cloves peeled and minced
  • 1 Tablespoon Cajun seasoning
  • 1 teaspoon kosher salt
  • ½ teaspoon coarse black pepper
  • 1 cup white wine
  • 2 cups chicken broth homemade or low sodium
  • 2 8 oz bottles clam juice
  • 1 14.5 oz can diced tomatoes
  • 1 cup tomato paste
  • 4 to 6 drops hot pepper sauce
The Seafood & Finish
  • 14 ounces andouille sausage sliced and cut in half
  • 2 pounds uncooked jumbo shrimp 21 to 25 count, peeled, deveined with tails removed
  • 1 10 oz package frozen sliced okra, thawed
  • 2 to 3 cups cooked white rice for serving

Method
 

Preparing the Roux
  1. Preheat the oven to 350°F. Spread the flour onto a baking sheet and toast for 10 minutes until lightly golden and nutty.
  2. Melt the butter in a large skillet over medium heat. Whisk in the toasted flour.
  3. Stir in the diced red and green peppers. Cook the roux until it reaches a deep amber brown color, approximately 10 to 15 minutes.
Building the Gumbo
  1. Heat the olive oil in a large soup pot over medium heat. Add the onion, celery, and garlic. Season with Cajun seasoning, salt, and pepper. Cook until soft, about 5 minutes.
  2. Pour in the white wine and cook until the liquid is incorporated.
  3. Stir in the chicken broth, clam juice, diced tomatoes, and tomato paste.
  4. Pour in the prepared roux and cook for 5 minutes, allowing it to thicken the base. Season with hot pepper sauce.
The Final Simmer
  1. Stir in the sliced andouille sausage, shrimp, and okra.
  2. Simmer until the shrimp are opaque and cooked through and the flavors have melded, about 10 minutes.
  3. To serve, place a generous scoop of cooked white rice in the center of a shallow bowl and surround it with the gumbo.