Empty My Fridge
How a Canadian Makes Gumbo | Cookin' Somethin' w/ Matty Matheson
Ingredients
- Flour½ cups
- Lard½ cups
- Celery2
- Onion1
- Bell pepper1
- Andouille1 lb
- Bay leaf2
- Cajun seasoning1 tbsp
- Hot sauceto taste
- Tomato · diced1 oz
- Tomato sauce1 can
- Chicken stock4 cups
- File1 tbsp
- Okra½ lb
- Shrimp · peeled1 lb
- Rice · for serving
Instructions
- In a large Dutch oven over medium-low heat, melt the lard, then sprinkle in the flour and whisk. Keep cooking until the roux is a deep brown, about 20 to 30 minutes.
- While the roux cooks, finely chop the celery, onion and green pepper in a food processor.
- Add the chopped vegetables to the roux and stir. Cook 8 to 10 minutes, until soft. Add the andouille, bay leaves, dried thyme, Cajun seasoning, hot sauce, diced tomatoes, tomato sauce and chicken stock, and bring to a simmer.
- Simmer 45 minutes to an hour, until the liquid has reduced by one third.
- Stir in the file and simmer 10 minutes. Add the okra and simmer 5 more minutes. Taste and adjust the seasoning.
- Serve with steamed rice.
Summarized from Matty Matheson's video. Watch it for the details.
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OnionTomatoRiceBell pepperShrimpCeleryTomato sauceOkra
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