I make gumbo or soup out of leftover meats we smoke or grill. You can use pretty much any meat. This time we had sausages and chicken, so that’s what I used. I threw in a few shrimp, too, just because I had some! If you use beef or pork, use beef stock or consommé in place of the chicken stock. Here is what I did for this batch:
1 stick butter
1 T bacon grease
(Sub with olive oil if you don’t want the fat)
3/4 c flour
3 smoked sausage links (I used jalapeño)
2 c smoked chicken, diced
10-12 jumbo shrimp, shelled, deveined, cut crosswise in half
1 medium onion, diced
1 small bell pepper, diced
1 T minced garlic
3 stalks celery, diced
1 can tomato paste
1 can corn, drained
12 oz frozen okra
4-5 bay leaves
1 tsp salt
1 tsp pepper
1 T Old Bay seasoning
6-8 c chicken stock (I make my own, but boxed is fine)
1/2 c sherry wine
Let’s make a roux:
Melt butter and grease on medium heat until slightly brown, stirring so hot to burn (making brown butter)
Add flour and stir well.
Continue stirring until the roux turns a deep chocolate brown.
I work on this part for a good 45 minutes. I promise, it’s worth the effort!
Next, add the celery, onion, bell pepper and garlic. Stir well and let the vegetables sweat for about 20 minutes stirring frequently. It will be a little thick. If needed, add a little chicken stock to loosen it up.
Add tomato paste, stir well, then add the chicken stock 1 cup at a time until you reach the consistency you like.
Add sausage, bay leaves, corn, okra, and seasonings, stir well.
Cover and cook on low for 2 hours, then add the chicken, stir and cook for 20 minutes. Turn off the heat and add the shrimp. When the shrimp turns bright pink, it’s done!
If you add the chicken too soon it will disintegrate.
Never add the shrimp too soon or it will overcook and be rubbery.
Discard the bay leaves.
Serve this by itself or over some jasmine rice with a crispy piece of garlic toast!