Connie’s Seafood Gumbo

Inspired by Chef Emeril Lagasse and Created by Connie Bass

Southern Louisiana is typically known for this iconic dish, but it’s origin is believed to be from  West Africa. Gumbo is often described as being a melting pot from different cultures: West African, Native American, French and Spanish.

Ingredients for Seafood Gumbo (Serves 8)

Meat & Seafood

• 2 pounds chicken drumettes

• 2 pounds Hillshire Smoked Pork, Turkey, or Beef Sausage, Andouille Sausage, sliced

• 2 poundsshrimp, size 16/20, deveined

• 2 pounds crab legs 

• ½ pound beef stew meat, cubed (optional)

Produce

• 1 cup onion, chopped

• 1 cup celery, chopped

• ½ cup green bell pepper, chopped

• 2 tablespoon garlic, chopped finely

• ½ cup curly parsley, for garnish

• ½ cup green onions, chopped, for garnish

• Orka (optional)

Herbs

• 1 tablespoon fresh basil leaves, minced

• 1 teaspoon fresh oregano leaves, minced

• 1 teaspoon fresh thyme, minced

• 3 bay leaves

Seasoning

• 1 teaspoon Worcestershire sauce

• Salt to taste

• Pepper to taste

• ½ teaspoon hot sauce

• Gumbo Filet Powder ontains ground sassafras – available in specialty food stores)

• Emeril’s Essence Creole Seasoning

Stocks

• 1 cup vegetable stock 

• 1-1/2 cup shrimp shell stock

• 8 cups chicken stock

Roux

• 1 cube salted butter

• ½ cup vegetable oil

• 1 cup  flour

Directions for Seafood Gumbo

1. Season cubed beef stew meat with Emeril’s Essence and sauté in a hot skillet on medium-high heat until browned.  Place beef stew meat in the large pot and cover with medium hot water and simmer on low.

2. Place the shrimp peels in a saucepan, cover with cold water, 2 tablespoons of salted butter and 1 tablespoon of Emeril’s Essence.  Simmer on medium, then on low for 1 hour.  This is shrimp shell stock.  Pour the stock into the large pot through a colander and toss out the shells, approximately 1 ½ cups.

3. Season the shrimp with Emeril’s Essence and set aside in a bowl.

4. Slice the sausage into ½” rounds and sauté in a skillet until brown and set aside. DO NOT CLEAN THE SKILLET as you will sauté the chicken in sausage juice.

5. Season the chicken with Emeril’s Essence and sauté in the skillet over medium heat and brown. Set chicken aside in a bowl.

6. Sauté the seasoned shrimp in the skillet and set aside in a bowl.

7. ROUX:  In the same skillet place ¾ cube of salted butter and a ½ cup of vegetable oil.  Melt butter and oil together.  Gradually stir with a wooden spoon the 1 cup of flour.  This process takes about 30 minutes.  The temperature should be low, so you can stir constantly.  Once the roux reaches a caramel color, add chicken stock and mix, then transfer to the main gumbo pot.  Simmer on low temperature.  

8. In a skillet, sauté onion, celery, bell pepper in that order until al dente. Add the minced garlic last.  Add to the main gumbo pot and stir and cook on medium for 10 minutes.

9. Add the basil, thyme, oregano, Worcestershire sauce, hot sauce, and bay leaves.  

10. Add the sauteed sausages and chicken to the main gumbo pot.  Cook for another 20 minutes.  Then add sauteed shrimp and cook for 10 more minutes.   

11. Remove bay leaves!

12. Steam the crab legs separately with Old Bay Seasoning for 15 min.  You can add them to the gumbo pot or top them on a serving of gumbo.

13. Top individual servings with finely chopped parsley and scallions.  

    Bon appetit!