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Tiny’s All In Gumbo™ made by Eric McCree, Chef/Owner Filé Gumbo Bar
Ingredients
- 2 cups all-purpose flour
- 1/3 cups schmaltz
- ¾ cups unsalted butter
- 2/3 cups bacon, chopped
- 11 cups Spanish onion, diced
- 2 cups celery, diced
- 7 cups green bell pepper, diced
- 3 dried bay leaves
- 10 cloves garlic, peeled and minced
- 2 ¾ TBS Cajun Seasoning of choice (more to taste)
- 3 2/3 TBS Kosher salt
- ½ cups dry Vermouth
- 2/3 cups parsley, chopped
- 12 oz Andouille sausage
- 1 rotisserie chicken, shredded
- 4 cups chicken stock
- 1 lb (16-20) shrimp, peeled and deveined
- 1 lb claw crabmeat
- Crushed red pepper blend (to taste) Recipe below
- 5 pinches gumbo filé powder
- Cooked white rice and gremolata (recipe below), for garnish
Directions
- In a large pot, combine flour, schmaltz, and butter. Cook, stirring constantly, on medium low heat, until it reaches a chocolate color. Add chopped bacon and stir until bacon is fully rendered.
- Add onions, celery, bell peppers, bay leaf, garlic, Cajun seasoning and salt. Stir until vegetables are soft.
- Add vermouth, parsley, chicken sausage and stock. Turn heat to low and let simmer for about 30 minutes.
- Add seafood, pepper blend to taste, and filé powder. Let simmer until the shrimp is cooked.
- Garnish with scoop of white rice and gremolata.
Crushed Red Pepper Blend
- 2 TBS crushed red pepper flakes
- 1/2 TBS Cayenne pepper
- 4 TBS Aleppo pepper
- 1/2 TBS Hungarian paprika
- 2 tsp freshly ground black pepper
Combine all ingredients in a bowl.
Gremolata:
- 1/2 cup fresh parsley, finely chopped
- 1 lemon, juiced and zested
- 1 clove garlic, minced
- Stir all ingredients together in a bowl.
