Rock’s Award-Winning Gumbo


Serves 6

Ingredients for Rock’s Award-Winning Gumbo

1¼ cups Canola Oil
2 link Andouille Sausage
1 ½ lbs Boneless Chicken Thighs, diced
1 ½ cups Onion, small dice
1 cup Celery, small dice
1 cup Bell Pepper, small dice
¼ cup minced Garlic
1½ cups All-Purpose Flour
2-4 tsp Crushed Red Pepper
(depending on how spicy you like it)
½ tsp Cayenne Pepper
1½ qrts Chicken Stock
3 Bay Leaves
2 cans Plum Tomatoes, crushed with hands
¼ cup Tomato Paste
¾ lb Shrimp pieces
¾ lb Crawfish Tails
1½ cups Cut Okra (fresh is best)

Method for Rock’s Award-Winning Gumbo

• To begin, toast the flour on a pan in a 375º oven for 3-4 hours, stirring every hour.
• In a large pot, sauté the chicken & sausage with the oil, until lightly caramelized.
• Add the onion, celery, bell pepper, & garlic and sauté until lightly caramelized. Add the toasted flour and mix thoroughly. This will give you a dark thick paste, known as a roux, which is a staple for a great gumbo.
• Slowly add chicken stock while whisking to avoid lumps. It helps if the stock is cold. Continue adding liquid while whisking until all stock has been absorbed by the roux.
• Add crushed tomatoes, spices, tomato paste, bay leaves, and simmer on low heat for 1 hour. During this time, the chicken is beginning to become moist and break down.
• If the soup is becoming too thick, add more stock.
• Remove from heat, add shrimp, crawfish & okra. The residual heat will cook the shrimp.
• Continue stirring off the heat until the shrimp is cooked through.
• Cool until ready to serve.

102 W. Bay Street, Savannah, GA, 31401