Well, my husband really loves the Gumbo at The Faded Rose. They make their roux soooo dark and rich, and that's what he was craving one day. Have you ever made a roux? Now, I have seen my girl Ginger Love throw out a roux that she has stood over for 30 minutes, waiting for it to get to the perfect consistency and color. There seems to be some fine line between a good roux, and a burnt one.
So let me just say that I don't often have the time or patience to stress over such things. My Gumbo is sort of the quick and easy kind. Here, I used an entire stick of butter. It's not like me to splurge on Paula Deen's favorite ingredient much, but I got over the guilt after I saw someone put 2 sticks of butter into their mixing bowl to make some kind of desert. Besides, it's not like I'm eating the entire thing by myself.
- 1 Stick of Butter
- 1/4 Cup of Flour
- Medium Green Bell Pepper, Diced
- 1 Medium Onion, Diced
- 3 Cloves of Garlic, Minced
- 1 Pound of Large Peeled Deveined Shrimp
- 1 Package of Smoked Sausage (I use turkey)
- 4 Cups of Chicken Stock
- 1 Bag of Frozen Okra
- Louisian Hot Sauce
- Over medium high heat, melt the butter and the flour, stirring often. Season with kosher or sea salt.
- When the color gets as brown as you like it, add the onions and bell peppers. Let them cook down for about 7 minutes. Then add the garlic. Continue to season each layer with a little bit of salt. I learned that from Michael Symon - his book Live to Cook is awesome!
- When the vegetables are soft, add the smoked sausage. My husband says he thinks I should brown the sausage first. If I have time between work, 2 daughters, and this blog, maybe I will do that next time!
- Next, add the chicken stock.
- Bring it up to a boil, then add the okra. Once it gets back up to a boil, lower heat to low and cover with a lid to let all the flavors simmer for 30 minutes.
- During this time make your rice: 1 cup of rice with 2 cups of water. Bring to a boil, then reduce heat to the lowest, cover with a lid, and let cook for 20 minutes. After 20, take off the heat.
- Next, bring the Gumbo back up to a boil. Add the shrimp and as soon as they turn orange, turn off the heat so that you don't overcook the shrimp.
- Top with file and hot sauce.