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SeeFare – OLOH Gumbo

As featured in this video, here’s the recipe for OLOH Gumbo.  The video shows a variation of this recipe that was based on the ingredients we had on hand and the dish was made with the “use-up-what-we’ve got” approach as we prepared OLOH for some yard time.

Here is the Admiral’s full-on gumbo voodoo…

Admiral’s Note:  This is a pretty classic gumbo recipe with roux made from scratch.  You can buy roux already made…but that’s no fun!  This recipe makes plenty of gumbo.  I serve it over rice, or over my Granny’s Not From the South buttery scratch biscuits, which is so decadent I could roll in it.

Here’s what you’ll need for the Gumbo…

Roux

1 Cup All Purpose Flour

2/3 Cup of Vegetable or Canola Oil

Gumbo

7 Cups of Chicken Stock

1 Large Green Pepper  (medium dice)

4-5 Celery Stalks   (medium dice)

1 Large Sweet Onions   (medium dice)

1/2 Bunch of Parsley (finely chopped)

3 Garlic Cloves (thinly sliced)

1 Package Andouille Sausage  (Slice like coins.  I use Kielbasa Turkey Sausage with no preservatives, and Sparky-Spike-Gator McMullen from Chasing 80 made us some with vegan sausage that was damn good, too.)

1 to 1 1/2 lbs of cubed chicken (I use breast meat but dark meat works, too)

1 to 2 pounds of cleaned shrimp (I leave the tails on to cook, then take the tails off before adding to gumbo)

2-3 Tbsp of Cajun Seasoning (I make mine, but you can use Tony Chachere or similar)

Salt and Pepper to taste

For the roux, the process is simple but not quick – about 30-40 minutes – so get yourself a nice beverage and turn on some good tunes.  It’s important to do this step correctly and take your time.  You’ll stir often, making sure the flour doesn’t burn. If it starts to smoke, the heat is too high.  Turn down the heat, pull it off and let it cool a bit and then go back at it.  The flour will begin to turn brown, the darker the flour the richer the flavor.  Some say it’s like a tobacco flavor – but I’ve never eaten tobacco, so I can’t say!  It will become dough-like as it continues to heat.  The first time I ever did it, I tasted it and thought I did it wrong… I didn’t, it was just a flavor I wasn’t used to.  My first batch was the color of milk chocolate fudge.  Wow!  Super flavorful.  A little lighter in color is also really nice.  In the video on the boat, I rushed the roux a little and didn’t get it as dough-like or dark as I usually do.  Sometimes my belly makes the decisions!

So, grab yourself a nice big pot and a good stirrin’ stick.  Light up the stove to a medium low heat and get roux it!  Combine flour and oil, stirring until brown and doughy.  Then remove from pot and set aside.

Fill that same pot with chicken stock, add 1 1/2 Tbsp of cajun seasoning and start heating it up.

If you are a good multitasker you can cook the meat/shrimp WHILE doing the roux…just don’t lose focus!  Grab a nice sized skillet — I love cast iron.  Add some oil and toss in garlic and cook for a few minutes.   Add sausage, browning both sides, then remove.  Through in the cubed chicken, a little salt and pepper, cook til done, then remove.  Toss in shrimp and cook til done (don’t over cook!), then remove. I put the sausage and chicken together when I take them out of the skillet, but keep the shrimp separate so they don’t continue to cook from the heat of the other items.  Maybe not necessary, so you do you!  They are all going into the same pot soon enough.

Once all meat/shrimp is cooked, deglaze pan (white wine or a little broth or both).  Add that goodness, garlic included, to your pot of chicken stock.

Get your stock boiling and add the doughy roux.  Stir it nicely (or with a little attitude) and it will become  gravy-like.  This is a good time to do a taste test to see if it needs salt, pepper or more Cajun seasoning.  You can even add chicken bouillon if you want even more flavor (just be mindful of adding salt if you do that though!)

Once the taste makes your mouth water for more, throw in the veggies and parsley and with the roux boiling, cook for about 6 minutes or until veggies are JUST tender.

Add cooked meats and shrimp, give them a minute to catch some heat.  Serve immediately after.  Wait for the applause and laissez les bon temps rouler!

And please be sure to say hello in the comments section below and let us know if you tried it out.

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This Post Has 3 Comments

  1. I cook gumbo a lot and honestly get raving comments however YOUR presentation was exquisite!!!!! Enjoy gentlemen… always love reading and hearing about your adventures… safe cruising Lindy
    1. Hey Lindy! Really appreciate that about the gumbo! I've had a lot of good gumbo prepared by others - I'm sure yours is terrific - and I think over time we all find our own way of doing it. The creativity is the part I really enjoy - not always "authentic" or perfect, but usually pretty tasty! :) Hope you continue to enjoy our travels and we sure appreciate you coming along for the ride!
  2. I will be trying your gumbo recipe! Thanks for sharing, but where is your Granny's biscuit recipe???? Happy Holidays and safe travels!

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