Gumbo is part of the universal language of the Gulf Coast. Now, you could (and should) try some restaurant gumbo (like at our Gumbo Smackdown! Saturday at Sugar Land Town Square), but you can also make your own. Need help? We enlisted State Fare for assistance—below is its gumbo recipe.
Sabine Pass Gumbo
- 1.25 cups canola oil
- 2.5 cups flour
- 5 pounds (10 cups) diced andouille sausage
- 4 cups white wine
- 3 large white onions diced
- 1/2 cup chopped garlic
- 3 stalks of diced celery
- 7 diced green bell peppers
- 2.5 can (14 oz.) diced tomatoes
- 2.5-gal fish stock
- 3 oz. vegetable base
- 3 oz. chicken base
- 2 oz. crab base
- 2.5 tbsp. black pepper
- 4 whole bay leaf
- 1 tbsp. dried thyme leaf
- 5 pounds deveined jump shrimp
- 5 lbs. (10 cups) diced chicken tenders
- 5-pound gumbo crab broken in half (blue crab, or you can use jumbo lump)
- .25 cups Worcestershire sauce
- 2 tbsp. salt
- .25 cups Louisiana hot sauce
- Grab a stock pot and heat your oil and 2 cups flour, cooking a roux until it is the dark color of espresso.
- Add the onions, garlic and the remaining 0.5 cups flour and cook for five additional minutes.
- Add the andouille sausage and cook another five minutes.
- Add white wine and bring to a simmer, then add in all the other ingredients and simmer on 250 degrees for 45 minutes.
- The last two to four minutes, add in the deveined jumbo shrimp and let it cook in the broth. Serve immediately with some rice and gumbo filé.
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