Chef Eric McCree’s “all in” Gumbo starts with a velvety peanut-butter-colored, full-fat roux base, flavored with the holy trinity, Cajun spices, fresh herbs, and chicken stock. At Filé Gumbo Bar in New York City, it’s served with nutty popcorn rice, a Louisiana-bred long-grain variety, and topped with a dusting of filé powder and gremolata. Here’s the recipe for creating this Mardi Gras favorite at home:
227 gram Unsalted Butter
190 gram All Purpose Flour
865 gram Spanish onion, diced
733 gram Green bell pepper, diced
445 gram Celery, diced
3 each Bay leaf, dried
40 gram Garlic, minced
20 gram Cajun seasoning
30 gram Kosher Salt
113 gram Dry Vermouth
40 gram Parsley, chopped
6 Cups Chicken stock
12 oz Andouille Sausage, sliced
32 oz Raw shrimp, peeled & deveined (about 16-20)
12 oz Shredded cooked chicken
1 teaspoon Filé powder
Cooked rice, for serving.
In a large, heavy bottom stock pot, combine flour and butter. Cook on medium-low heat, stirring constantly, for 30-45 minutes. Cook until the mixture is the color of milk chocolate. Be careful not to burn.
Add onions, green bell pepper, celery, bay leaf, and garlic into the pot with the hot roux. Stir and cook until the mixture becomes soapy, about 15 minutes.
Add the Cajun seasoning, salt and vermouth, and stir.
Add the stock, sliced sausages and chicken, then bring to a boil. Reduce heat and simmer, covered, for 60 minutes.
Add the shrimp and filé powder, and cook until the shrimp turns pink.
Serve with rice on the side.