Louisiana Cooking Week #3: 1910's Gumbo Recipe

I promised a real deal Gumbo recipe and here it is:




Early 1900's Gumbo Recipe

1/2C (One Stick) Butter
1/2 C Flour
3 Onions, 3 Red Bell Peppers and 3 Stalks Celery, all chopped
8 Cloves Garlic Chopped
1/2 tsp Cayenne powder
1C White Wine
1/2 C Chopped Fresh Thyme
3 Bay leaves
1 28oz can diced tomatoes with juice
8oz bottle clam juice
2C Chicken Stock
2lbs Andouille Sausage, sliced
1 1/2lbs Chicken Thighs, cut into cubes
1lb Okra (Fresh or frozen)
1lb Shrimp, peeled and deveined

Heat butter in a heavy pot (enameled cast iron works best), add flour and stir to form a paste.  Cook paste until it is a dark brown about 5 mins.  Add onion peppers and celery and cook until onion is soft and brown about 20 minutes.  Stir frequently to prevent burning.  Add garlic and cayenne and stir until fragrant then add wine thyme and bay leaves.  Bring to a boil while stirring to prevent sticking.  Add tomatoes, clam juice, stock, chicken and sausage and simmer until chicken is cooked about 15 mins.  Add okra and simmer 10 mins.  Finish with the shrimp and simmer 5 mins more until shrimp are opaque in center.  Season to taste with salt and pepper.  Serve with steamed rice and file powder so each guest can season with file according to their desires

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