Gumbo Vieux Carre©

gluten free

Authoradmin

" decades old classic family recipe for you and your family"

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Yields8 Servings
 2 qts chicken stockfresh
 1 bottle Blackened VooDoo
 1 cup beaujoulais
 3 tbsp Williams & Sonoma Veal demi-glace
 1 large Texas 1015diced
 3 stalks celerysliced
 ½ large red bell pepperdiced
  qt fresh okrathick sliced
 3 tbsp garlicminced
 28 oz fire roasted diced tomato1 large can
 1 tbsp Worcestershire sauce
 3 tbsp Kitchen Bouquet
 2 whole bay leaves
 2 tsp black pepper
 1 tsp white pepper
 2 tsp cayennne pepper
 2 tsp sea salt
 2 medium smoked pork neck bones
 ½ lb center cut ham slicediced
 1 lb andouille sausagesliced diagonally
 1 lb jumbo shrimppeeled and deveined
 8 oz crawfish tail meat
 8 oz Phillips "Special" crab meatdivided
 1 dash dozen fresh oystersshucked
 ¼ cup gumbo file'
 ½ cup penny roux
 to taste Louisiana Hot Sauce
1

Make your mind up before you start. Either use the okra or the penny roux to thicken. Leave the other out. If you're in a hurry, use the okra, but there is nothing like a gumbo with penny roux. As well, if you want agluten freerecipe, go with the okra.

2

For it to be the best, take the time to make the chicken stock and Roux from scratch, trust me, you won't be sorry. If you don't like seafood, simply leave out and add some diced chicken breast, pork loin, rabbit or nutria. Once more, just use 2 of the meats and 2 of the seafoods listed in the ingredients.

3

If using, Make the Penny roux, set aside.

4

Bring the chicken stock, beer and wine to a boil, add diced tomatoes and fill can with water and add, add pork necks, stir in demi-glace and garlic until incorporated. Add veggies, worcestershire, Kitchen Bouquet, , bay leaf, Triple Blast, black and white pepper (to taste) and salt. Simmer for about an hour.

5

Add meats (if using seafood such as lump crab meat or shrimp, add all except crab meat and or shrimp, simmer half an hour then add crab meat and or shrimp and simmer another half hour.) or simmer about an hour total.

6

If using roux, whisk in small amounts of roux to boiling stock until slightly thickened. Add the cayenne and hot sauce to taste. Let simmer another half hour or so.

7

If using oysters, add them just before serving or to the individual bowls. Sprinkle with Gumbo File if desired.

8

Serve with parboiled rice, and crusty baguette bread.
Suggested Wine: Kenwood, Jack London Edition Cabernet 1999
1983
Notes:
Updated 1996
Updated 2000
Updated 2001
Updated 2002
Updated 2003
Updated 2006
Updated 2012

Ingredients

 2 qts chicken stockfresh
 1 bottle Blackened VooDoo
 1 cup beaujoulais
 3 tbsp Williams & Sonoma Veal demi-glace
 1 large Texas 1015diced
 3 stalks celerysliced
 ½ large red bell pepperdiced
  qt fresh okrathick sliced
 3 tbsp garlicminced
 28 oz fire roasted diced tomato1 large can
 1 tbsp Worcestershire sauce
 3 tbsp Kitchen Bouquet
 2 whole bay leaves
 2 tsp black pepper
 1 tsp white pepper
 2 tsp cayennne pepper
 2 tsp sea salt
 2 medium smoked pork neck bones
 ½ lb center cut ham slicediced
 1 lb andouille sausagesliced diagonally
 1 lb jumbo shrimppeeled and deveined
 8 oz crawfish tail meat
 8 oz Phillips "Special" crab meatdivided
 1 dash dozen fresh oystersshucked
 ¼ cup gumbo file'
 ½ cup penny roux
 to taste Louisiana Hot Sauce

Directions

1

Make your mind up before you start. Either use the okra or the penny roux to thicken. Leave the other out. If you're in a hurry, use the okra, but there is nothing like a gumbo with penny roux. As well, if you want agluten freerecipe, go with the okra.

2

For it to be the best, take the time to make the chicken stock and Roux from scratch, trust me, you won't be sorry. If you don't like seafood, simply leave out and add some diced chicken breast, pork loin, rabbit or nutria. Once more, just use 2 of the meats and 2 of the seafoods listed in the ingredients.

3

If using, Make the Penny roux, set aside.

4

Bring the chicken stock, beer and wine to a boil, add diced tomatoes and fill can with water and add, add pork necks, stir in demi-glace and garlic until incorporated. Add veggies, worcestershire, Kitchen Bouquet, , bay leaf, Triple Blast, black and white pepper (to taste) and salt. Simmer for about an hour.

5

Add meats (if using seafood such as lump crab meat or shrimp, add all except crab meat and or shrimp, simmer half an hour then add crab meat and or shrimp and simmer another half hour.) or simmer about an hour total.

6

If using roux, whisk in small amounts of roux to boiling stock until slightly thickened. Add the cayenne and hot sauce to taste. Let simmer another half hour or so.

7

If using oysters, add them just before serving or to the individual bowls. Sprinkle with Gumbo File if desired.

8

Serve with parboiled rice, and crusty baguette bread.
Suggested Wine: Kenwood, Jack London Edition Cabernet 1999
1983
Notes:
Updated 1996
Updated 2000
Updated 2001
Updated 2002
Updated 2003
Updated 2006
Updated 2012

Gumbo Vieux Carre©