Yield: 16 cups
Scant 5 tablespoons bacon drippings
Generous 9½ tablespoons all-purpose flour
Generous ¾ cup diced yellow onion
Generous ¾ cup diced red bell pepper
1 pound andouille sausage, diced
2/3 of 15-ounce can diced tomatoes
Scant 1¼ teaspoons ground fennel
Scant 1¼ teaspoons ground dried oregano
Scant 1¼ teaspoons ground granulated garlic
Scant 1¼ teaspoons ground dried thyme
Scant 1¼ teaspoons ground gumbo file
Scant 1 teaspoon cayenne pepper
Scant 2½ teaspoons Tabasco
Generous 1½ ounces Minor’s Clam Base
Scant 6½ cups water
1 pound frozen cooked crawfish tails, thawed
1 pound frozen shrimp, thawed
½ pound frozen scallops, thawed
Generous 6 ounces frozen sliced okra
Cooked white rice and saltines, for serving
Note: Scaling restaurant recipes for home kitchens is some times more art than science. To maintain exact proportions, this recipe calls for “scant” and “generous” amounts, just use a little bit less or a little bit more than called for.
1. Make roux. In a large, heavy skillet on medium-low heat, combine bacon drippings and about half the flour. Cook for up to 30 minutes, whisking often with a heavy metal whisk, adding the remaining flour in batches and adjusting the heat as needed to avoid scorching the roux. In the end, the roux should be cinnamon-colored and pourable like molasses, not runny.
2. Make gumbo. While roux cooks, in a large, heavy Dutch oven, heat a film of vegetable oil until shimmery. One at a time, stir in onion, red pepper and andouille, letting each cook for 2 or 3 minutes before adding the next. Stir in tomatoes and bring to a boil. Stir in spices, let cook for a minute or two. Stir in Tabasco.
3. Separately, mix clam base and water to make clam stock. Add about ¾ stock to gumbo and bring to a boil.
4. One at a time, add crawfish, shrimp and scallops, letting gumbo come back to a boil before adding the next.
5. Whisk in about half the roux, mixing completely. Whisk in remaining roux and return to a boil. Whisk in remaining stock and return to a boil.
6. Stir in okra and return to a boil. Reduce heat and let simmer for about 10 minutes.
7. To serve Copia-style, ladle into cups or bowls over rice with saltines on the side.
Per (1-cup) serving: 251 calories; 11g fat; 4g saturated fat; 98mg cholesterol; 19g protein; 19g carbohydrate; 2g sugar; 1g fiber; 671mg sodium; 60mg calcium.
Recipe adapted for home kitchens by the Post-Dispatch.