DOOKY CHASE GUMBO RECIPE RECIPES

Steps:

• Preheat the oven to 350 degrees F.
• Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.
• While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil. Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart. Remove from the heat and strain the liquid into a container, discarding the solids.
• Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and sausage and stir to combine. Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving. Serve over rice.

Steps:

• Wash greens thoroughly (several times if necessary) and strip leaves away from the stems. Discard stems.
• Rough chop the greens and add them to a tall stockpot and cover with water.
• Add the onion and garlic, stir well and bring to a boil. Reduce heat and simmer for 30 minutes.
• Scoop greens out of the cooking liquid (you'll want to reserve 2 quarts of the liquid) and set aside 2 cups of drained greens. Puree the remaining greens in a food processor and set aside.
• In a heavy bottomed Dutch oven or pot, heat the bacon fat and/or oil and stir in the flour; cook, stirring constantly until the mixture turns the color of peanut butter.
• Add the chopped onion, bell pepper and celery and cook until tender, about 5 minutes.
• Scoop out 2 cups of the cooking liquid and begin slowly stirring that into the roux, until well blended; continue until you have added 2 quarts of the liquid to the roux.
• Add the pureed greens, plus the reserved whole greens to the pot, and stir in the seasonings. If you are doing completely meat free, stop here and simply allow the gumbo to simmer. If you are using a ham bone or ham hocks, add those here.
• Cut any other meat you are using into equal sized pieces, and sauté in a separate skillet with a bit of canola oil. Add the meat and pan drippings to the pot of greens.
• Bring to a boil, reduce heat, cover and simmer, stirring occasionally, about 1-1/2 hours. Taste and adjust seasonings as needed.
• Serve over hot rice, sprinkle with filé, if desired, and pass hot peppers and hot sauce at the table. Freezes beautifully.