Recipe Of The Day: Smoked Sausage & Seafood Gumbo

Today is a holiday we all must take a moment and observe. I do not care what region of the Country / World you may hail from, but today we are celebrating National Gumbo Day.

To someone such as myself who hails from Southern California, a melting pot of cultures to say the least, Gumbo has become a simple, yet intricate staple in my household that must be enjoyed with family friends and loved ones quite often. 


Incorporating all of the greatest flavors from seafood, to sausage and oftentimes some lovely chicken, Gumbo deserves to have numerous volumes of cookbooks written about its beginnings in Louisiana and all of the wonderful different versions that can be found in various corners of the world.

Originating in the 18^th century and combining some of the worlds best culinary influences from regions such as France, Spain and West Africa. Oftentimes Gumbo is considered a derivative of the French dish Bouillabaisse, this dish requires a bit of attention and a certain amount of love to create its incredible deeply layereds flavor, but have no fear our recipe makes it easier than lacing up your own shoes.

Enjoy this dish today, tonight and often.

You will feel the love from your guests when they finish (and when they pass out on your couch from being stuffed full of this delicious delicacy aka "The Itis".)

Ingredients:

¼ cup oil

6 TBS all-purpose flour

2 cups onion, chopped

1 cup green bell pepper, chopped

1 cup celery, diced

3 large garlic cloves, minced

4 cups chicken broth

1 TBS chicken base

3 cups water

2 bay leaves

1 ½ tsp dried thyme

1 tsp dried basil

1/3 cup dried parsley

1 tsp lemon pepper

½ tsp cayenne pepper

2 tsp Supreme Plate Seasoning, recipe follows

2 TBS Worcestershire sauce

1 (14 1/2-ounce) can diced tomatoes seasoned with garlic, basil, and oregano or 2 cups fresh diced tomatoes

4 cups sliced Andouille Sausage

4 cups cut okra (fresh or frozen)

1 lb crabmeat

1 ½ lbs fresh peeled shrimp (if you can save a few of the heads for a garnish)*

3 cups bay scallops

File powder

Directions:

In a large pot combine oil and flour.

Cook over medium heat stirring constantly until the roux has browned to a light chocolate color.

Add onion, pepper, celery and garlic.

Saute for 2 to 3 minutes, stirring constantly.

Slowly add chicken broth, and chicken base, stirring as you go.

Add water, bay leaves, thyme, basil, parsley, lemon pepper, cayenne pepper, Supreme Plate Seasoning, Worcestershire sauce and tomatoes.

Cut sausage into 1/2-inch pieces.

Add to pot along with okra.

Cover pot and simmer for 1 to 1 1/2 hours, stirring occasionally.

Add crabmeat, shrimp and scallops.

Simmer for an additional 15 minutes.

Serve over hot buttered rice.

Sprinkle with file powder on top of bowl and stir in.

Tip: Add file powder after putting gumbo into individual serving bowls.

Adding file into the pot will make the gumbo too thick as File powder acts as a thickening agent.

Supreme Plate Seasoning:

2 1/2 TBS             Paprika

2 TBS                          Kosher Salt

2 TBS                        Garlic Powder

1 TBS                        Black Pepper

1 TBS                        Onion Powder

1 TBS                         Cayenne Pepper

1 TBS                         Dried Oregano

1 TBS                        Dried Thyme

¼ TBS                        Brown Sugar

1 tsp                        Dark Chili Powder

Combine all ingredients thoroughly. Store covered tightly at room temp for up to 6 months.

*If you saved a few shrimp heads for a garnish, warm a small skillet over medium heat with 2 TBS butter until the butter has melted and begins to sizzle, drop the shells / heads in the skillet and saute 2 - 3 minutes until the shells are fiery red.
Remove the shells from the skillet and let drain on a paper towel.
When the Gumbo is ready place a head or two in each bowl after topping the rice.