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Big E's Gumbo/Jambalaya

Category:	Main Dishes

# of Servings:	8

Submitted by:	Eric "Big E" Austin

Description:	Gumbo and jambalaya start with the same roux base, but the final product is as different as each chef. The quantities of meat and seafood vary accordingly.

Ingredients:	ROUX MIXTURE Makes 4 cups ¾ c. vegetable oil 1 c. all-purpose flour ¼ c. green bell pepper, finely diced ¼ c. minced onions, finely diced ¼ c. celery, finely diced 1 c. chopped (frozen) okra kosher salt to taste black pepper to taste ¼ c. Creole seasoning 3 c. chicken broth CREOLE SAUCE Makes 4 cups 1 26 oz. can of tomato sauce 1 26 oz. can of diced tomato ½ c. of V-8 juice 1 oz. of hot pepper sauce ¼ c. Creole seasoning 1 Tbsp. dried thyme 1 Tbsp. Old Bay seasoning 1 tsp. salt 1 tsp. pepper 1 Tbsp. granulated garlic or garlic powder juice of one lemon JAMBALAYA shrimp, cooked chicken, cooked and diced andouille or smoked sausage crawfish tail meat 1 Tbsp. turmeric powder 8 c. rice, cooked green onions as garnish

Preparation:	In a large sauce pot, heat the oil over medium to low heat. Add the flour, stirring constantly until the roux is tan, resembling melted peanut butter in color and consistency. Add remaining ingredients and stir until everything is well incorporated. Reduce heat and simmer until the mixture is a thick stew-like consistency (about an hour or more). Set aside. In a large mixing bowl, combine all creole sauce ingredients and mix well. Set aside. For Jambalaya: In a separate pot, add one part roux to two parts Creole sauce and heat to simmer. Add cooked shrimp, diced chicken, andouille or smoked sausage, and crawfish tail meat as desired. Add turmeric powder. Remove from heat and incorporate the rice into the stew until it resembles a paella or risotto. (This dish should not be soupy.) Garnish with green onions. You may substitute cooked pasta for the rice. To make GUMBO, add cooked shrimp, diced chicken, andouille or smoked sausage, and crawfish tail meat to the roux mixture. (Austin suggests one part Creole sauce for two parts roux mixture, but leaves the amount up to the chef. There are as many versions of gumbo/jambalaya as there are cooks in New Orleans.) Sprinkle with a seasoning called gumbo filee and serve in a bowl as you would stew.

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