If you like gumbo, this is the segment for you!
Chef Max Hussey from Eighty3 Food & Drink was here with a recipe that’s sure to satisfy!
He’s cooking an award-winning gumbo trio!
Eighty3 Classic Gumbo
For the roux:
1 lb. butter
1 lb. all purpose flour
Melt butter on the stovetop over medium heat.
Whisk in flour to create a paste.
Slowly brown the paste stirring constantly for 10 minutes.
Transfer the roux to an oven-safe pan and place in a preheated oven at 375 degrees for 2 hours.
Stir the mixture every 15 minutes until it takes on a “peanut butter” color
For the vegetables:
2 cups diced celery
2 cups diced yellow onion
4 cups diced mixed bell peppers
4 cups sliced okra
6 oz. can diced tomatoes
For the garnish:
¼ lb. crawfish
¼ lb. diced shrimp
¼ lb. diced Andouille sausage
For the broth:
1.5 gallons chicken, seafood or vegetable stock
Seasonings:
3 tbsp. Cajun seasoning
3 tbsp. onion powder
3 tbsp. garlic powder
3 tbsp. minced garlic
4 tbsp. ground cumin
1/4-cup gumbo file
1/4 Worcestershire sauce
1 tbsp. cayenne pepper
In a large soup pot heat ¼ cup of vegetable oil until smoking.
Add Andouille and render the fat from the sausage approximately for 3 minutes.
Add celery, onion and bell pepper and cook until onions are translucent, approximately 7 minutes.
Add okra and continue cooking until the mixture begins to thicken.
Add all seasonings and simmer for 10 minutes.
Add stock and bring to a boil.
Slowly whisk in cooled roux until desired thickness.
Simmer for 1.5 hours and season with salt and pepper to taste
- Eighty3 Food & Drink
- 83 Madison Ave.
- Downtown Memphis
- (901) 333-1224
