| Yield 1X: | 120.00 | oz | Allergens: | ||
| Portion: | 6 | oz | Gluten, garlic, onion, chili | ||
| Portions: | 20.0 | ||||
| Shelf life: | 4 days | ||||
| Date: | 7.17.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Gumbo Spice – all units in Tbl. | ||||||
| Black pepper | 2.00 | 4.00 | 6.00 | |||
| White pepper | 2.00 | 4.00 | 6.00 | |||
| Dry mustard | 2.00 | 4.00 | 6.00 | |||
| Cayenne pepper | 2.00 | 4.00 | 6.00 | |||
| Paprika | 2.00 | 4.00 | 6.00 | |||
| Gumbo file | 2.00 | 4.00 | 6.00 | |||
| Soup | ||||||
| Canola oil | 8.50 | 1 | 1.00 | 1 | 9.50 | |
| AP flour | 8.00 | 1 | 1 | 8.00 | ||
| Gumbo spice from above (2 T.) | 2.00 | 4.00 | 6.00 | |||
| Garlic, minced | 1.00 | 2.00 | 3.00 | |||
| Onion, small dice | 8.00 | 1 | 1 | 8.00 | ||
| Celery, small dice | 8.00 | 1 | 1 | 8.00 | ||
| Green bell pepper, seeded, small dice | 8.00 | 1 | 1 | 8.00 | ||
| Chicken broth | 6 | 12 | 18 | |||
| Andouille, sliced 1/4″ | 12.00 | 1 | 8.00 | 2 | 4.00 | |
| Okra, sliced 1/2″ | 6.00 | 12.00 | 1 | 2.00 | ||
| Chicken thighs, skin off | 2 | 4 | 6 |
Prepare the gumbo spice. 1X will make enough for 6X batch. Cover leftover tightly, and store at room temp. Carefully measure and prepare all other ingredients.
Heat the oil over high heat in a thick-bottomed pot, then add the flour and spice mix. Whisk to make a smoother mixture that looks like wet sand. Continue to whisk to prevent scorching.
The dark roux is the most important flavor element in the gumbo. It will initially boil the moisture from the flour without darkening. As the flour cooks, you will notice that is boils less as it cooks, and it will begin to darken quickly once the moisture is cooked out. Cook, whisking regularly, until the flour becomes medium-brown. Then add the garlic followed by the onions, celery, and bell pepper.
Stir to combine still over high heat. Allow the vegetables to soften, about three minutes, then add 1/3 of the cold broth and stir until smooth. It will thicken quickly. Stir to eliminate any lumps, then add the remaining broth.
Bring to a boil, then reduce to a slow simmer and add the andouille and chicken thighs. Return to a simmer, then cover and cook for 30 minutes. Remove the chicken thighs, and add the okra. When the thighs are cool, shred the meat and return to the pot. Correct the seasoning, then cool using an ice bath and ice wand. Cover, label, date, and initial. Store refrigerated.