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G. O. B.'s Ultimate Gumbo


That's a big bowl of “AWESOMENESS”


And this is what you will need for that bowl of awesomeness (1lb chicken thighs were an option i opted out you will also need a BIG pot, at least 8 qt., I have a 10 qt chicken fryer here.


1/2 the veggies are to be pulsed in a food processor and the others will be cut into 1/2" pieces for go in the pot.


cut up half the onion, half the red and green peppers and celery (about 4 stalks) as you see here and if you have one of those 1/4" choppers cut the rest and put them into the processor

Crush and chop well the garlic


Take the pound of bacon and cut it into three sections so your pieces look like this, render them down to a golden brown but not crispy and set aside saving the fat for the next step while the bacon is cooking i like to grill up the Andouille sausage to a golden color and slice in 1/2" pieces.


Add 1 stick of butter to the bacon fat and melt


Stir in the flour and continuously stir until it becomes a nice think mahogany color


Now, in the processor you have the veggies, add a big handful of shredded carrots, 2/3 of the bacon and the 6 crushed cloves of garlic


Pulse the veggies in the processor until they are the consistency of this


add the veggies to the roux and stir in well, make sure its all combined in


So, I didnt have a pic of it grilling but I grilled up the Andouille lightly while the bacon see here, and sliced it in 1/2" pieces as you see here I found a Hot andouille that i really like, this recipe has a good bite but not really hot just a light heat wave in the throat and gone...perfect with a


Mix the Andouille and rest of the bacon in the pot with the roux-veggie mix

Add all the seasonings but the +1 seasonings as those are for later


now add the three cans of tomato to the mix along with all the chicken Stock


Bring to a boil and reduce the heat to med-high and simmer about 15 minutes.

Add the chopped veggies and stir in

take the baby okra and cut them into about 1/2" pieces

Add to the pot with the veggies and simmer about 30 minutes on medium heat

Clean and devein all the shrimp and pick through the crab making sure there are no pieces of shells anywhere

Add in the shrimp and stir

Stir in the crab and mix in well

Here is where we add the +1 seasonings and let simmer about 20 minutes til the shrimps are nicely pink...and that's it.

Here I'm having it with Basmati rice, you can add the sliced green onions and cilantro if you desire...I was too hungry to bother though i did on the second

“G.O.B.'s Gumbo”

1 stick cup butter

3/4 cup all-purpose flour

1 yellow onion chopped

2 green & 1 red bell pepper

7 cup celery chopped

6-8 cloves garlic smashed

6 cups chicken stock

2-15oz cans roasted diced tomatoes

1-8oz can tomato puree

3 bay leaves

4 tbsp +1tbsp Cajun-Creole seasoning

1 tsp pepper

2 tsp Worcestershire sauce

1 tbsp file' powder

1 tsp Chili pepper flakes

1tsp +1tsp chili powder

1 tsp +1tsp cumin

1 tsp + 1tsp thyme

1 tsp +1/2tsp cayenne

1 tsp Kosher salt

1 bag frozen baby okra

2 tsp oil

1 1/2 lb + Andouille cut ½"slices

1lb slices bacon sliced in 1/3 pieces

2lb jumbo shrimp

8oz can lump crab

8oz pack shitake mushrooms

4 scallions sliced – for serving

3 tbsp fresh Cilantro chopped– for serving

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