This recipe is for a Cajun style gumbo that has been modified by adding in some local ingredients from the Midwest. It will take some time and plenty of patience, but rest assured that the time you put into it is well worth it.
We enjoyed every minute of cooking this; the best part we found about this recipe is that no matter where you are in the recipe, there is always something to do. The only waiting you will encounter happens when you’re standing over the big pot smelling the amazing aroma that will warm your house with a nice touch of Cajun tradition.
Step 1: Things You Will Need
The ingredients are separated out into categories to help you figure out what you should be looking for and where you should be looking when you go to the supermarket.
Pots, Pans, and Other Hardware
• A 14 inch by 12 inch serving tray for the duck to rest in the bottom of the pot without touching the edges.
• 2 frying pans, one for the roux and one for the sausage.
• A 4-6 quart pot to boil 4 lbs. of shrimp.
• A 2 quart pot to boil the rice.
• A 4 gallon pot to add everything into at the end.
• 1 strainer.
• 2 lbs. Andouille sausage
• 4 pounds of shrimp
• 1 (5 lb.) duck (when at the grocery store the weight is near the price on the label)
Fruits and Vegetables
• 1 orange
• 1 red tomatoe
• 2 onions, chopped
• 4 toes elephant garlic, chopped
• 1 1/2 bunches green onions, chopped
• 4 stalks celery, chopped
• 1 lb. okra
• 1 sweet pepper, chopped
• 1 red pepper, chopped (handle with care, do not touch eyes after cutting)
• 2 shots bourbon (2 ounces)
• 1 12 ounce can of Busch light beer
• 2 tbsp. thyme
• 1 bay leaves
• 1 c. parsley, chopped
• 4 tbsp. Worcestershire sauce
• Salt, red pepper, black pepper and Tony Chachere’s seasoning to taste
• 1/2 tsp. poultry seasoning
• 1 tsp. salt
• ½ tsp. Cayenne pepper
• Old Bay crab and seafood boil
• 1/2 tsp. black pepper
• 1/4 tsp. allspice
• 1 tsp. basil
• 1/4 tsp. cloves
Grains and Cooking Materials
• 2 cups rice
• 3 1/2 c. flour
• 2 c. oil
• 6 quarts. Chicken stock (broth)
• 2 cups water
*If you are having trouble finding some of the ingredients, substitutions can be made for Andouille with regular sausage or a flavored sausage of your choice. If you are not able to find a duck, then you can substitute a chicken of the same weight. For best results use fresh vegetables, and unfrozen shrimp with heads still attached.