(Click each picture to make it larger)

This is the second time I’ve made gumbo but the first time using my new techniques from culinary school. This is also my first time posting a gumbo recipe so I hope you try it, it’s a good one.  I lived in Louisiana for about a year and a half while I was going to college (the first time) so I’ve been able to experience some fantastic gumbo. Gumbo in New Orleans, Shreveport, Natchitoches, Baton Rouge and just about everywhere so this is a blend of all those places where I remember eating gumbo. I used linguica sausage instead of andouille sausage because I wanted more of a flavor impact, linguica is soaked in wine so that’s a great flavor impact! Good food takes time so make sure you give yourself some time to make this one.

Ingredients:

4 liters shrimp stock (Click here)
2 lbs. linguica sausage
Beer
1 lb. butter
Flour
1 lb. mirepoix (1/2 lb. onions, 1/4 lb. celery, 1/4 lb. ivory bell peppers or green bell peppers)
Sweet Corn
2 tbsp. cayenne
2 tbsp. Spanish paprika
1 1/2 tsp. cumin
1 tbsp. kosher salt
2 cans clams with juice
4 lbs. shrimp, deveined and peeled
Rosemary, Oregano, Thyme, Parsley, finely minced
Fresh lavender, for garnish

Ready? Ok! Take a large stock pot and place the sausage in with a little butter and cook the sausage for about 3-4 minutes flipping once then remove the sausage and place on a plate. Deglaze the pot with beer then add the butter and melt it. Once the butter is melted whisk in an equal amount of flour to butter, you are now making a roux.  Slowly add the flour and stir frequently while you cook the rough. You are going to make a brown roux (Click here).  Once the roux is done slowly add the shrimp stock into the mixture. Once the stock is added bring the mixture to a simmer, never boil. Add the mirepoix, sausage, corn, cayenne, cumin, paprika, and salt. Let this mixture cook for about 30-45 minutes, remember to skim the grease off as it rises to the top or you will end up with a greasy gumbo. Add the shrimp, clams with juice, and minced herbs then cook for another 10 minutes then serve with a little lavender as a garnish.

Enjoy,

Eric