Most Super Bowl Sunday food posts would include your typical nachos, wings, pizza or 7-layer dip. And don’t get me wrong, I love those items. And there have been times when I’ve indulged in way too many doritos with 7-layer dip on Super Bowl Sunday. But this particular Sunday was much more low-key. Just the two of us at home with a huge pot of gumbo. I mean, I didn’t want to ignore the heritage of Super Bowl completely.
It’s almost embarrassing that I’ve never to been to New Orleans. It’s so close to Dallas, and such a food-centric city. Plus, I love Cajun food, beignets and oysters. And I LOVE gumbo. I’ve made it a few different ways – using chicken thighs, using oysters, with okra, without okra, vegetable oil roux, duck fat roux.
This particular recipe is based off a number of different recipes I’ve tried, and can easily be adjusted based on what you have around the house.
2/3 cup of duck fat (I bought mine at Central Market, you can always substitute vegetable oil)
1 cup All Purpose Flour
2 onions (finely chopped)
2 celery ribs (finely chopped)
1 green bell pepper (finely chopped)
4 garlic cloves (finely chopped)
4 cups broth/stock (chicken or vegetable or seafood stock)
28 oz can of diced tomatoes
1.5 cups of okra
1 lb of crab meat
1 lb of peeled & deveined shrimp
3 bay leafs
1/4 cup of worcestshire sauce
1 TBS cayenne pepper
2 tsp basil
2 tsp oregano
2 tsp sage
2 tsp thyme
Combine duck fat and flour in a dutch oven and cook over low heat stirring constantly until your roux is the color of a dark copper penny. Stir in onion, celery, bell pepper and garlic and cook 10 minutes stirring constantly. Add broth/stock and everything else and keep on low heat for 2-3 hours.
Serve over hot buttered rice.