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Pampy's Gumbo




Source of Recipe


Today Show


Recipe Introduction


From Chef Christopher Brown's Pampy's Steak and Seafood Grill


List of Ingredients




2 tbsp. vegetable oil
1 stick unsalted butter
1 cup all purpose flour
3 qts. (12 cups) chicken stock or water flavored with 1-2 oz. chicken base
1 1/2 cups of onion, small dice
1 cup bell pepper, small dice
1 cup green onions, sliced
3 tbsp. minced garlic
2 cups diced boneless chicken, uncooked
2 cups sliced smoked sausage
2 cups sliced hot sausage
3 cups diced ham
2 bay leaves
3 cups peeled and cleaned shrimp
1/2 pound lump crabmeat
1 tbsp. file
Salt, pepper and Creole seasoning to taste

Recipe



In a medium sauté pan, melt butter and heat oil. Slowly add flour, stirring constantly until incorporated. Over a medium flame continue to cook until it reaches a deep amber color. Set aside and allow to cool.

In a large sauté pan, combine the onions, bell peppers and green onions and sauté over medium to high heat until softened (4-5 minutes). Remove from pan and add chicken, sausage and ham to the sauté pan and cook until lightly browned.

In a large pot, bring the stock to a boil and add the cooled roux, stirring with a wire whisk until incorporated. Then add the sautéed vegetables and the garlic and simmer for 15 minutes. Then add the sautéed meats and the bay leaves and simmer for an additional 10 minutes. Next add the shrimp and cook for 10 minutes. Adjust the flavor with salt, pepper and Creole seasoning. Remove from the heat and add the crabmeat and the file. Best served with steamed white rice.