ROUX

1 qt of flour

1      qt of canola oil

  • Step 1: Preheat oven to 300 degrees
  • Step 2: Mix equal parts flour and canola oil in large pan
  • Step 3: Cover with foil and cook for 3 hours or until roux is dark brown
  • Step 4: Set aside

 

GUMBO

3 lbs. pork shoulder or pulled pork (Chef James will use pig face meat for Cochon555)

2 lbs. bacon, chopped

2 lbs. andouille sausage, sliced to bite-size

3 diced onions

1 head of diced celery

3 oz of chopped garlic

3 diced green peppers

2.5 qts pork stock

1oz Crystal Hot Sauce

3 oz Worcestershire

1oz lemon juice

Seasonings:

Blackening Seasoning

Garlic Powder

Black Pepper

White Pepper

Gumbo File

  • Step 1: In a hot skillet, sear the sausage and bacon until well browned
  • Step 2: Add onions and caramelize (about 12 minutes)
    • Step 3: Add peppers, celery, garlic, blackening spice, garlic powder, gumbo file, and pepper, and cook until veggies are soft
  • Step 4: Add the brown roux and stir until there are no streaks
  • Step 4: Add pork broth and scrape the bottom of the pot to loosen
  • Step 5: Add hot sauce, Worcestershire, and lemon juice. Bring to a boil, then immediately reduce heat to very low. Stir constantly while bringing to a boil – the gumbo will thicken, and this will keep it from burning.
  • Step 6: Simmer for at least 4 hours – add stock as needed and stir often.
  • Step 7: Toss in chopped pork and stir to combine. Taste and adjust salt, hot sauce, and lemon as needed.
  • Step 8: Serve! Or cool down and store in an airtight container. Best served the next day.
 
 
 

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