The Grill Room’s Gumbo Recipe

The Grill Room’s Gumbo Recipe
Staff Writer
Seafood Gumbo

The Grill Room at the Windsor Court Hotel

Seafood Gumbo

A delicious Cajun gumbo from The Grill Room's Executive Chef Drew Dzejak. It’s the perfect dish to serve when hosting guests for a Mardi Gras celebration, along with a Sazerac or Pimm's Cup cocktail.

Serve with a side of jasmine rice — The Grill Room suggests Jazzmen brand.

Ingredients

  • ¾ cup vegetable oil
  • 1 cup all-purpose flour
  • 1 ½ cups finely chopped onions
  • ¾ cup finely chopped green bell peppers
  • ¾ cup finely chopped celery
  • 2 tablespoons minced garlic
  • 6 cups shrimp stock
  • ¼ teaspoon dried thyme
  • 2 bay leaves 
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon salt, plus more if needed
  • 3 tablespoons gumbo filé
  • ½ teaspoon cayenne
  • 1 pound, about 16-20, Gulf shrimp, peeled and deveined
  • 8 ounces picked blue crab meat
  • 8 ounces crawfish tail meat
  • 1 tablespoon Creole seasoning
  • 2 cups diced Andouille sausage
  • 2 cups diced Tasso ham 
  • Freshly ground black pepper
  • ¼ cup chopped fresh parsley, for garnish
  • ½ cup chopped tender green onion tops, for garnish
  • Cooked jasmine rice, preferably Jazzmen, for serving

Directions

Place an 8-quart stockpot over medium heat, and add the oil. Allow the oil to heat for about 5 minutes, and then add the flour to the pot. Stir the oil and flour together with a wooden spoon to form a roux. Continue to stir the roux for 20-25 minutes, or until it's the color of milk chocolate. Add the onions, bell peppers, and celery to the roux and stir to blend. Stir the vegetables for 5 minutes, and then add the garlic. Cook the garlic for 30 seconds before adding shrimp stock to the pot. Season the gumbo with the thyme, bay leaves, Worcestershire, salt, filé, and cayenne. Bring the gumbo to a boil and lower the heat to a simmer. Continue to simmer the gumbo for 1 hour, skimming the foam and any oil that rises to the surface.

Season all seafood with 1 ½ teaspoons Creole seasoning. Stir into the gumbo and cook for 2 minutes. Add the Andouille and Tasso to the pot and cook, stirring often, for an additional 5 minutes. Taste the gumbo and season with salt, pepper, or more Creole seasoning, if necessary. Garnish with the parsley and green onions and serve in shallow bowls over Jazzmen rice.

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.