Episode 11 : Gumbo Cook-off
Gumbo, a stew containing poultry, shellfish, and smoked pork served over rice, is a staple in many homes across Louisiana. Bob is put to the test to see if he has what it takes to win the Gumbo cook-off in New Iberia, Louisiana – The Gumbo Capital of the World. They mean business in New Iberia and they want to show this hot shot from Hollywood that he might as well quit before he even begins. Bob’s training for the competition includes learning what makes a tasty gumbo from local champs. He also ventures into the muddy swamps of Louisiana to catch the ingredients for his creation. Does he have what it takes to beat these local competitors, or will Bob’s perception of “The Big Easy” change when the competition starts?
Recipes:
Seafood Gumbo
Courtesy of Kernis Louviere, ‘Big Lou!’, 5 time World Champion of the Gumbo Cook-Off
Ingredients:
2 Cups Flour
1 ½ Cups Vegetable Oil
3 Medium chopped onions
2 Chopped green bell peppers
2 Bunches chopped green onions
1 Bunch chopped parsley
3 Pounds of peeled 71/90 Shrimp
1 Pound claw crabmeat
1 Pound lump crabmeat
2 Pounds Louisiana crawfish tail meat
2 Gallons seafood stock
1 quart oyster liquid
¼ cup Louisiana hot sauce
2 Tbsp Gumbo File
Cayenne pepper, Black Pepper and Salt to taste
Method:
1. Make a roux by mixing flour and oil in a heavy skillet (black iron if you have one) This should take about 45 minutes (that’s 2 beers or 1 large rum and coke!) Stir this constantly on a medium high heat.
2. Now add onions, bell pepper, and the whites of the green onions
3. Transfer this to a large stock pot and add seafood stock. Let this boil for 45 mins on a medium heat.
4. Add Louisiana hot sauce and gumbo file. Let this simmer for 10 minutes
5. Add the oyster liquid and let this cook for 15 minutes.
6. Next, add the seafood in stages. (Lou likes to start with the claw crab meat and let this simmer, then he adds the shrimp to simmer. Next the crawfish to simmer, and lump crab meat and simmer that for 15 minutes)
7. Add the green onions and the chopped parsley
8. Season to taste!
Big Lou likes to make his stock using the shrimp peels and whole crabs if they’reavailable. He adds an onion and a few carrots to sweeten the stock. He serves his gumbo over rice sprinkled with gumbo file.
Bob’s additions to Lou’s recipe for his own signature Gumbo!
Roux
Proportion oil to flour: 1 – 1.5
Color: Valspar “signatures” C71 rich mahogany
Stock
Bob’s note:
My stock was waaay over the top (mostly because I realized that it is equally, if not more important than the roux—and because I really, really wanted to win). if you live in Louisiana where seafood is cheap, or if money is no object, proceed as follows:
Yield: 10 gallons stock
Roast 3 quartered lobsters, and 10 halved crabs + 5 pounds whole shrimp + a big-ass pile of shrimp shells for 30 minutes at 500°F.
Roast lots of shallots, 8 onions (quartered) and 10 whole heads of garlic
for 45 minutes at 500°F.
Transfer roasted ingredients to a big pot over medium high heat. Add 3
bottles of dry white wine. let the wine reduce by 1/2. Add 10 gallons water.
Let it all simmer for 2 hours. At the end, add a gallon of oyster liqueur
Shellfish
Mounds of shrimp, seasoned generously with Tony Chachere’s Creole seasoning
and some chipotle powder + a whack of crawfish and a pile-O-crab
Additional Seasoning
3 year old Tabasco mash from the barrel with the seeds strained out + salt and white pepper.