Little Mikey is 12, but his famous 1 hour gumbo taste's like he's been cooking 40 years! Before the pitch forks come out about the roux, his style worked well here to get a huge flavor punch in all departments! Remember cooking is all about interpretation and putting your twist on classic dishes. The recipe was inspired from watching food network and making his personal touches.
The flavor came out as if it's been simmering all day. Each bite wants you going back for more. The seafood flavors shine and the creaminess of the grits just melt in your mouth. You won't regret putting this one together.
The recipe is enough for up to 6 people and it will be in the comments here on Instagram. 1 hour cook time and about 15-20min prep.
6 tbsp olive oil
1 pound andouille sausage sliced
1 stick butter
1 large Vidalia onion diced
3 bell peppers (different colors for presentation) diced
½ celery stalk diced
1 pound frozen okra chopped
5 garlic cloves finely chopped
Dat’l Hook Ya Blackened Seasoning
1 tbsp Dat’l Hook Ya sauce
½ cup all-purpose flour
9 cups chicken Stock
1 teaspoon file powder
3 sprigs fresh thyme
1 bay leaf
2 pounds large tiger shrimp peeled and deveined
1 lemon
4 scallions
12 ounces canned jumbo lump crabmeat
1 tsp dry mustard
½ tsp white pepper
¼ tsp dry tarragon
2 cups grits (no instant grits!!!)
4 cups heavy cream
2 tsp sea salt
8oz clam juice
Make the grits first as it can take up to 40 minutes for the consistency you prefer. Combine 4 cups of the chicken stock, the cream, and 2 tsp sea salt in a large saucepan and bring to a boil over high heat. Slowly whisk in the grits and continue whisking until the mixture begins to thicken. Reduce the heat to low-medium and cook until the grits are very thick but still can spread easily in a bowl. Mix frequently to avoid burning the grits. If you over thicken them, just add water to get back to the consistency you prefer.
While the grits are cooking, heat 3 tablespoons olive oil in a large Dutch oven over high heat. Add the sausage and cook until golden brown on both sides, about 5-7 minutes. Remove with a spoon and place on a plate with a paper towel.
Keep the heat on high, melt the butter in the same Dutch oven and add the onion, bell peppers, celery, & okra. Stir every min for 5-6 minutes until the peppers are slightly soft. Stir frequently. Put in the garlic and cook until fragrant, about 1 minute. Add 1 tablespoon each of Dat’l Hook Ya Blackened seasoning and sauce and mix in and cook for 1 minute stirring constantly.
Next sprinkle ½ cup of the flour over the vegetables, mix until the flour is no longer white. Reduce the heat to medium-low and cook until the roux (stir every few minutes) becomes a deep red/brown color, about 11-13 minutes. Stir in 5 cups of chicken stock, clam juice, filé, thyme, dry mustard, white pepper, tarragon and bay leaf. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, for about 30 minutes.
Once the sauce thickens to your preference, add in the lump crab meat, lemon juice from one fresh lemon and stir until evenly mixed. Season the shrimp liberally with Dat’l Hook Ya blackened seasoning and place into a pan that was on medium high heat with 3 tbsp of olive oil. Cook 2 min each side or until fully cooked and set aside.
Begin plating by placing ¾ cup of grits into a bowl, place on some of the sausage, pour on the amount of gumbo you prefer, place the blackened shrimp on top and garnish with the chopped green onion. Get ready to enjoy an amazing meal!