Saturday, November 14, 2015

Seafood Gumbo

A guest came into the restaurant this afternoon and asked for this recipe and I could not find the word version of the Seafood Gumbo Recipe we serve in house. So I printed off one I had on xcel, that version is hard to read and the instructions are incomplete on the print out, also it was written for our cooks in the kitchen. Here is the word version of that recipe, it is much more comprehensive, easier to read.

Seafood Gumbo
Yield 25 Gallons

Dark Roux-
Start with ¾th gallon vegetable oil and combine with approximately 10 lbs All Purpose Flour. Once these are mixed together with no lumps place in a 500 degree oven and cook, stirring occasionally, until a rich dark peanut color has developed. Remove from oven and allow roux to cool. If roux is “SLACK” or there is extra oil on top, add enough additional flour to absorb any additional oil. This occurs due to the flour being cooked - brown roux will have less thickening power than blonde roux.

For the Gumbo:
4 lbs. Melted Butter
12 lbs Diced Onion
7 lbs Diced Bell Pepper
5 lbs Diced Celery
6 each Bay Leaves
16 oz Chopped Garlic
4 oz Chef Paul’s Seafood Seasoning
1 oz Tony’s Creole Seasoning
2 oz Dried Thyme
2 oz Coarse Ground Black Pepper
10 lbs Diced Smoked Sausage
6 gallons Chicken Stock
9 gallons Shrimp Stock
2 # 10 cans Diced Tomato
5 oz Worcestershire Sauce
2 oz. Tabasco Sauce
*Roux to Thicken
25 lbs 90/110 P&D Shrimp – Raw
8 lbs Crawfish Tails
2 Bunches Chopped Parsley
10 lbs Frozen Okra
4 oz. of file powder
Season to taste w/ Kosher Salt& Coarse Ground Black Pepper

In a 30 gallon tilt braising pan melt butter. Sauté the vegetables until they are clear and start to caramelize. Add all dry seasonings and smoked sausage, cook until the sausage is rendered and starts to brown. Add in all stock and diced tomatoes. Bring mixture to a boil, reduce heat to a simmer and incorporate dark roux stirring constantly to avoid lumps. Allow gumbo to come back to a boil, once the roux is incorporated. Add seafood and frozen okra. Add filet powder at this point. Simmer just until the seafood is cooked, season to taste with salt and pepper if necessary. 

Adding Roux - We accomplish this by combining the hot roux with liquid from the soup in a separate bowl. This will keep the roux from forming lumps by the temperature variance.