KARE in the Kitchen: Caribbean Smokehouse's Smokehouse Gumbo

Need something warm for chilly fall nights? Caribbean Smokehouse shares their Smokehouse Gumbo recipe with KARE in the Kitchen. 

Smokehouse gumbo

Ingredients:

Brown Roux

1/2 lb ap flour

½ lb Bacon fat (can substitute butter)

• Cook on stove to a deep brown color stirring constantly be careful not to burn
• Set aside

The Holy trinity

• ½ cup celery very small diced
• ½ cup green pepper very small diced
• 1 cup yellow onion very small diced

• Smoked bacon ¼ inch diced
• ½ Lb Boneless chicken ½ diced
• ½ Lb Andouille sausage sliced thin
• 1 Lb peeled and deveined shrimp (16-20 per pound)
• 5-6 crayfish tails

• ½ gallon chicken stock
• ½ gallon beef stock
• 1 cup crushed tomatoes
• 2 toes garlic minced
• 2 Tbl Creole spice
• 4 Tbl Gumbo File (Ground Sassafras)

Method

1. Sauté  Bacon in a large stock pot with until crispy
2. Add andouille sausage and saute for 3 minutes
3. Add Chicken and cook another 4 minutes
4. Add remaining ingredients (EXCEPT the seafood and Roux)
5. Bring to a rolling boil and then simmer for 30 minutes
6. Bring back to a boil and add roux. This should thicken the sauce
7. Add the seafood and simmer for another 15 minutes

Serve with steamed rice, and sprinkle with a little file powder just before service.