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New Orleans Style Gumbo with Wagyu Beef Sausage
Prep Time: 30 Minutes
Cook Time: 2 Hours
Difficulty Level: 3
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Brandyn Baker @blackdog_bbq
Take the Fullblood Wagyu beef smoked kielbasa out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
PREPARING THE GUMBO
Place a large Dutch oven over medium-high heat (on the stove or an outdoor propane burner).
Add the sliced Wagyu beef smoked kielbasa sausage to the Dutch oven, and cook until browned.
Remove the Wagyu beef sausage from the Dutch oven, leaving any grease in the pot. Set the sausage aside in a bowl.
Add the sliced okra to the Dutch oven, and cook for 3-4 minutes or until tender.
Set the okra aside (with the Wagyu beef sausage) until ready to use.
Reduce the heat to low, and add the Banner Butter and all-purpose flour to the Dutch oven.
Stir vigorously until the roux has homogenized.
Continue cooking, while stirring as needed, until the roux turns a dark brown-red color. This takes about 20 minutes.
Increase the heat to medium.
Then, add the diced sweet onion, seeded and diced red bell peppers, diced celery, smoked salt, pepper mix, and creole seasoning to the Dutch oven. Saute until the vegetables are tender.
Add the minced garlic, and cook for 1-2 minutes (until fragrant).
Pour in the diced tomatoes, making sure to scrape the bottom of the Dutch oven to release any browned bits.
Next, add the chicken broth, 1-2 cups at a time. Keep adding the chick broth until all of the broth has been incorporated.
Bring everything to a boil.
Then, reduce the heat to medium-low, and cover the Dutch oven with a lid.
Simmer for 15-20 minutes.
NOTE: You can start cooking the rice during this time.
After simmering for 20 minutes, add the browned Wagyu beef sausage and okra back to the Dutch oven.
Place the lid back on the Dutch oven, and continue to simmer for 20 minutes longer.
Then, remove the lid, and pour in the peeled and deveined shrimp and the crab meat.
Continue to cook until the shrimp turns a slight pink color.
Then, turn off the burner, and allow the gumbo to rest for 20 minutes.
NOTE: If a thicker gumbo is desired, prepare your slurry. Slowly add the slurry to the gumbo until the desired thickness has been achieved.
PREPARING THE RICE
Bring the water to boil in a medium saucepan.
Add the salt and butter to the saucepan, and allow the butter to melt.
While the water is boiling, add the long grain white rice to the saucepan, and stir.
Cover the saucepan with a lid, and reduce the heat to low.
Cook for about 18-20 minutes or until all of the liquid has been absorbed.
Fluff the rice with a fork before serving.
Divide the rice between bowls.
Top each bed of rice with the warm gumbo.
Lastly, garnish each bowl with sliced green onions.
Serve, and enjoy!
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