GUMBO

About a hundred years ago (it seems) Southern Thunder Harley Davidson asked me to be the lead cook for their Gumbo team. Of course I said yes! So we assembled our cooking team based on two things. One, who we knew could add cooking skills to the team. And two, who did we know would have a big enough cooler for all the beer!

From these humble beginnings Team Harley was created.

Left to right, Chris McFadden, Ernie Hall, Sam Shook Master Cook and Davy Dave.

Ingredients

1 red bell pepper, seeded and diced

1 green bell pepper, seeded and diced

2 large onions, diced

3 celery stalks, diced

3/4 cup vegetable oil

3/4 cup flour

2 bay leaves

1 tablespoon kosher salt

1/2 teaspoon ground white pepper

1/2 teaspoon cayenne

1/2 teaspoon ground black pepper

1/2 teaspoon dried thyme

1/2 teaspoon chopped fresh oregano

6 cloves garlic, minced

5 1/2 cups reserved shrimp stock, recipe follows

1 pound Andouille sausage cut in 1/2-inch pieces

2 Lbs Heads on Shrimp,

Heads and shells will be reserved for making shrimp stock

3 cups Long grain white rice

Stock:

Reserved Shrimp heads and shells

2 tablespoons vegetable oil

1 large onion, roughly chopped

1 carrot, roughly chopped

1 stalk celery, roughly chopped

3/4 cup white wine

Water

5 black peppercorns

A Pinch of kosher salt

1 bay leaf

A couple fresh sprigs of thyme or 1/2 teaspoon dried thyme leaves. I use fresh thyme.

Directions

A great Gumbo needs a great stock and that stock will need to simmer for a minimum of 45 minutes, so we always start with making the stock!

While the stock is simmering we can prep all of the other items that we’ll need.

Stock

Prep the shrimp first by removing the heads and the shells and reserving them in a glass bowl. Metal bowls can transfer a metallic taste to the shells, once the heads and shells have been removed, put the shrimp in a covered glass bowl and refrigerate. I do not spend time deveining the shrimp at this point because we are working only on getting the stock started.

Chop the onion, carrot and celery. Add oil to a pot and heat, add the onion, carrot and celery and cook for 5 minutes. Throw in a pinch of salt & stir, then add the shrimp heads and shells and cook stirring constantly until the shells are pink and fragrant. Add the wine and cook for about five minutes. You want the liquid to almost cook completely off.  Add enough water to the pot to cover the shrimp shells, about 5 cups. Add peppercorns, bay leaf and thyme. Bring to a boil and reduce to a simmer. Skim the scum from top of stock as it builds up and simmer for 45 minutes. While the stock is simmering we can prep the rest! Taste the stock and adjust the flavor as needed.  When done strain the stock and reserve in a pot.

Dice the peppers, onions and celery ensuring that all of the cuts are the same size and place in a glass bowl.

Time to make the Roux!

In a large skillet heat the ¾ cup vegetable oil. Gradually add the flour to the oil while whisking constantly. Continue whisking constantly and cook over medium to medium-high heat until the roux is a dark red-ish brown and very fragrant. Carefully add diced vegetables (Holy Trinity) and stir with a wooden spoon, until combined,

do not let the roux burn! Add all dry seasonings and garlic and stir to combine, then remove pan from heat. Whew, that was fun!

Heat the shrimp stock in a large pot and bring to a gentle boil. Slowly add your roux to the boiling stock, whisking constantly until completely incorporated. Return to a simmer until the desired thickness. Once the gumbo has achieved the desired thickness add the Andouille sausage and reduce heat to a low simmer and cook for 15 minutes. This is a good time to start your rice and then devein the shrimp!  Taste the gumbo and adjust seasoning if necessary.

I cook my rice on the gas cook top on the lowest eye I have. It is always perfect in 20 minutes. Once the rice is done set it to the side covered.

Add the shrimp to the gumbo and turn the heat off. Stir and let gumbo sit in a covered pot for 5 -7 minutes to allow the shrimp to cook.  Make sure you taste one of the shrimp to ensure it is cooked all the way through. Locate the thyme sprig and the bay leaves and remove!

Ladle one cup of Gumbo over 1/3 cup of perfectly cooked long grain white rice. Find the beer of your choice and enjoy!!