The soul of a southern classic, rich and satisfying with its irresistible medley of ingredients.
Serves: MAKES 2 QUARTS
Total Time: 14 min
1. In a small saucepan, combine the butter and flour to form a roux, and cook over medium heat until dark brown, stirring frequently, about 8-10 minutes.
2. While the roux is cooking, sauté the onions, celery, and bell pepper in the vegetable oil over medium to medium-high heat until soft, about 12-15 minutes.
3. Add the garlic and cook for about 2 minutes. Add the tomato paste and cook to a rich red-brown color, stirring constantly, about 3-4 minutes.
4. Deglaze the pan with the white wine and allow the wine to reduce by half.
5. Bring the chicken broth to a simmer.
6. Whisk the roux into the hot broth, making sure there are no lumps, add the vegetable mixture.
7. Add the tomato puree, ham hock, and the okra and simmer for 15-20 minutes.
8. While the gumbo is simmering, cook the andouille in a sauté pan over medium-high heat until browned and cooked through, about 4-5 minutes.
9. Remove the andouille from the pan and reserve the fat. Season the duck breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper, and sauté in the andouille fat over medium-high heat until cooked thoroughly.
10. Once cool enough to handle, cut into medium dice.
11. Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper.
12. Dry sear the shrimp in a separate pan over high heat until cooked through, about 2-3 minutes.
13. Add the shrimp, andouille, and duck to the gumbo along with the tomatoes.
14. Continue to simmer until all the ingredients are heated through.
15. Season with the remaining salt and pepper, and hot sauce, to taste.