
The Best Gumbo
Author: Chef Jon Bonnell

No description
Ingredients
- GUMBO
- BASE
- ¼# BUTTER
- 3 T GARLIC CHOPPED
- 4 CELERY RIBS
- 2 RED BELL PEPPER
- 3 GREEN BELL PEPPER
- 3 ONIONS, YELLOW
- 2 GAL CHICKEN STOCK
- 3 C OKRA, IQF
- ½ C CREOLE SEASONING (APPX 1 SCOOP)
- 1 C WHITE WINE
- 2 T WORCHISTER SAUCE
- ½ C CRYSTAL HOT SAUCE
- SALT
- PEPPER
- ROUX
- 1# BUTTER
- 2½ C FLOUR, AP
- SAVORY
- 3# ANDOUILLI SAUSAGE, DICED
- 2# TASSO, DICED
- 2# CHICKEN DICED
- 3# CRAWFISH TAILS
- 1.5# SHRIMP – 31-40
Instructions
- MAKE BROWN ROUX
- SWEAT GARLIC, CELERY, RED & GREEN BELL PEPER, & ONION IN ROUX
- DEGLAZE WITH WHITE WINE
- ADD STOCK, OKRA, CREOLE SEASONING, WORCHESHIRE & HOT SAUCE
- IN A SEPARATE PAN SAUTE ALL SAVORY TOGETHER AND ADD TO GUMBO
- ADJUST SEASONING
- SIMMER FOR AT LEAST 25 MINUTES