Celebrate Black History Month with Chef Brian Jupiter’s Mardi Gras Gumbo

Let’s get cooking!

Mardis Gras Gumbo

Ingredients:

Roux

• 1 heaping cup all purpose flour

• 2/3 cup oil (vegetable or canola)

Gumbo

• 1 cup celery, diced

• 1 cup bell pepper, diced

• 2 cup yellow onion , diced

• 3 Tbl garlic, minced

• 1 lb sliced okra

• 1 Tbl fresh thyme, chopped

• 2 Tablespoons cajun seasoning

• 10 cups Chicken broth

• 4 cups diced andouille sausage

• 4-6 pc chicken thigh

• 2 cups small Shrimp, peeled and deveined

• 6pc bay leaves

• 8oz crab claw meat (optional)

• 3Tbl Louisiana hot sauce

• cooked white rice for serving

Instructions:

Roux: In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. The roux should be dark peanut butter to chocolate color.

1. Add the Trinity and more. In a heavy bottom stock pot, add roux with onion, celery, bell pepper, garlic, and okra. Saute for 5-8 minutes.

2. Add the broth and more. Add chicken broth, cajun spice, bay leaves, thyme, andouille and hot sauce. Stir on medium heat until the roux has dissolved. Reduce to simmer for 30-45 min. Its important to give the roux time to cook out.

3. Add chicken and more. Add chicken and blue crab claw meat. Cook until the chicken is almost shreddable. 

4. Add shrimp. Add the shrimp and cook until the shrimp are fully cooked. Season with salt and pepper to taste.

Serve. Serve gumbo over freshly steamed white rice