Fat Tuesday Special: Chef Shane’s New Orleans Style Gumbo Recipe

Tuesday 17th, February 2015 / 14:16 Written by
Fat Tuesday Special: Chef Shane’s New Orleans Style Gumbo Recipe

Today, February 17th, Let Mardi Gras 2015 Begin

Happy “Fat Tuesday” to Everyone!

 

Mardi Gras, also known as “Fat Tuesday”, is all about parties, parades, food and drink. It is the eating of richer, fatty foods before the fasting of the Lenten season.

Mardi Gras is also known as the biggest street party in New Orleans, however there is no need to visit the Big Easy to celebrate Mardi Gras. Ocean Catering’s  Chef Shane is bringing a taste of Nola to you in honor of Fat Tuesday.

Below please find Chef Shane’s famous Gumbo recipe.

New Orleans style Gumbo 

Ingredients

  • 1lb. smoked, pulled chicken meat (about 1 fat chicken)
  • Salt and pepper
  • 1/4 cup vegetable oil
  • 1 pound smoked, Andouille sausage, cut into 1/4-inch dice
  • 1/2 cup all-purpose flour
  • 5 tablespoons margarine
  • 1 large onion, chopped
  • 8 cloves garlic minced
  • 1 green bell pepper, seeded and chopped
  • 3 stalks celery chopped
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons Cajun Seasoning
  • 2 teaspoons Gumbo File
  • 1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
  • 4 cups beef stock (can be made from soup base)
  • 1 (14-ounce can) stewed tomatoes with juice
  • 2 cups sliced okra
  • 4 green onions, sliced, white and green part
  • 1lb small shrimp, peeled & deveined
  • 1/2lb steamed crawfish tails
  • 1/2lb steamed crab meat ( I like to use the “Special” but you can substitute whichever you like)

Directions

  • Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. This is roux.  Let the roux cool.
  • Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes.
  • Add Worcestershire sauce, Cajun seasoning, Gumbo File, salt and pepper, to taste and a 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes.
  • Add 4 cups beef stock, stirring constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes.
  • Add tomatoes and okra. Cover and simmer for 1 hour.
  • Just before serving add the green onions, shrimp, crawfish and crab meat. Simmer 10 more minutes and then add chopped parsley.
  • Serve over white rice.

 

About Chef Shane McIntosh and Ocean Catering

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Chef Shane, is known as the “Julia Childs of Tatoos” of the south. Shane has worked in the Caribbean cuisine of Automatic Slims Tonga Club, to The Main Dining Room of the Ritz-Carlton San Francisco, to the prestigious James Beard House in New York City, to private dining in Paris, McIntosh pulls these influences together, creating his own style of robust flavors.

At heart, Shane is a proud Southerner who appreciates good food and family. In 2002, he launched Ocean Catering Company – named after his eldest son Angus Ocean McIntosh – and soon established himself as one of the premier caterers in the Southeast. Whatever the event, he can always be found outside the kitchen – usually with a wide grin on his face – making sure all the guests are savoring every bite.

Ocean Catering Company’s diverse collection of menus, featuring fresh, seasonal ingredients, are designed to cater to a wide range of palates. Our kitchen – led by executive chef, Shane McIntosh – can do it all, from Southern to Classic French, Caribbean and even Vegan.
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