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Jamison's Gumbo Recipe

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This recipe for Jamison's Gumbo, by , is from Rayfield - Lee Wedding, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jamison Rayfield

Category:
Category:

Ingredients:  
Ingredients:  
In a cast iron dutch oven, over medium heat saute
1 c chocolate roux (see recipe)
1 c chopped and diced fine green pepper and onion (each)
1/2 chopped and diced fine celery

add
2 c shrimp stock (reconstituted) (see Shrimp Stock recipe)
2 c chicken stock (reconstituted) (see Chicken Stock recipe)

add
1 lb sliced andouille sausage
1 lb boneless, skinless chicken thighs
1 lb sliced okra
1 lb fish filet of your choosing (catfish, tilapia, bass/ cheap, local and fresh)

Directions:
Directions:
Simmer on low 2 hours until vegetables are broken down. Skim fat/foam off top as it forms.

When done, thicken with file powder or cornstarch mixed with water. Take off heat.

Add
1 lb. raw small to medium shrimp that have been shelled, deveined, and cleaned. Put lid on 3 to 5 minutes to cook shrimp. Salt and pepper and hot sauce to taste.

This gumbo can be served as is or over rice. (Add the rice if more company shows than was expected.

Preparation Time:
Preparation Time:
Hours and Days
Personal Notes:
Personal Notes:
Jamison has cooked this gumbo for friends and for bachelor parties. Jamison lived in New Orleans and paraded in Mardi Gras. When just a little fellow -- maybe 3 years old -- he was enthralled by the down-home humor and "ga-ron-tee" of the authentic bayou cuisine from Chef Justin Wilson. Justin, pronounced "jeoo -stain" in a Cajun dialect had a cooking show that was Jamison's favoriteTV program. Jamison grew up "eating tails and sucking heads" of boiled crawfish. As a toddler he was sitting on a bar stool and mixing seafood sauces for the raw oysters he ate on saltine crackers. The beer drinking and beer making came later in life.

 

 

 

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