Bond Bites

Government Gumbo

Print Recipe
Course: Soups & Stocks
Ingredients Method Notes

Ingredients
  

  • 1.5 lb Shrimp Peel On
  • 3 Pieces Friend Chicken 2 breasts & 1 thigh
  • .75 lb Andui Suasage Sliced
  • 1.5 Cup White Rice Hearty Rice, like jasmine
  • .5 Cup flower
  • .5 Cup Red Beans
  • 10 Tbsp Salted Butter
  • 4 Cloves garlic
  • 3 Ribs Celery
  • 2 Large Carrots
  • 1 Medium Sweet Onion
  • 1/8 tsp Red Pepper Flakes

Method
 

  1. Soak the red beans for 4 hours, then boil 90 minutes or until done (add a dash of Tony's). Reserve the bean liquid, rinse the beans in cold water, and set aside.
  2. Peel the shrimp and save the shells. Add 2 tbsp butter to a Dutch oven and sauté the shrimp shells with a dash of Tony's. Add the celery, carrot, and onion trimmings, then 8 cups water, and bring to a boil. Reduce by half — that's your stock — and set aside. (Peel the onion trimmings before adding.)
  3. Bone and skin the chicken breast and thigh. Dice into 3/4-inch pieces and set aside.
  4. Slice the andouille into 1/4-inch rounds and cook in the Dutch oven over medium-low until browned but not burnt.
  5. Remove the andouille. Add butter and flour and stir constantly over medium-low until it's the color of light chocolate — it'll smell like burnt popcorn when the roux is ready.
  6. Add the diced onion, celery, carrot, garlic, and red pepper flakes to the roux. Stir until coated and sticking to the pan, about 5 minutes.
  7. Add the rice, andouille, and chicken, and fold into the roux and vegetables.
  8. Add 4 cups shrimp stock and 2 cups bean juice. Simmer until the rice is done, 30–45 minutes, stirring every 10–15 minutes to prevent sticking.
  9. When the rice is almost done, add the red beans and shrimp and simmer 10 more minutes.
  10. Serve with sliced shallots, sour cream, and Tony's to taste.

Notes

Here's my government gumbo recipe. You can get these ingredients from most any well stocked grocery store. The shrimp can be frozen and the fried chicken can be cold but you have to use red beans. Soak red beans for four hours, then boil for 90 minutes or until done (add a dash of Tonys). Reserve bean liquid and rinse beans with cold water. set aside. Peel shrimp and save shells. Add 2 tbsp of butter to dutch oven and sautee shrimp shells, add a dash of Tonys seasonsing. Add Celery, Carrot and Onion trimming. Add 8 cups of water and bring to boil. Reduce by half, this is your stock. When reduced by half, set aside. *Remove skin from onion trimmings before adding to stock. Bone and skin the chicken breast and thigh. Dice to 3/4 inch pieces. Set aside. cut Andui in 1/4 inch slices and add to dutch oven. Cook until brown but don't burn, med-low heat. Remove andui and add butter and flour, stir constantly on med-low heat until the color of light chocolate. It will start to smell like burnt popcorn, thats when its ready. Add diced Onions, Celery, Carrot, Onion, Garlic and Red Pepper flakes to rou. Stir until coated and sticking to pan, 5 minutes. Add rice, andui and chicken and fold into rou and vegitables. Add Shrimp stock (4 cups) & bean juice (2 cups). Simmer until rice is finished, 30 to 45 minutes, stir every 10-15 to prevent sticking. When rice is almost done add Red Beans and schrimp, simmer for 10 more minutes. Serve with sliced shallots, sour creama and Tonys as needed.