Details

Equipment

• Large skillet

• Sauce pan

• Stock pot

• Sheet pan

• Metal spatula

• Ladle

• Mesh chinois

• Small bowls for mise en place

• Kitchen Twine, unwaxed

• Cheesecloth, ~ 6”x6”

Ingredients

<aside> <img src="https://prod-files-secure.s3.us-west-2.amazonaws.com/f38711d4-66aa-49f9-abea-2322a123578a/007d4095-f0b8-422f-82e4-f039eb9fa194/info.png" alt="https://prod-files-secure.s3.us-west-2.amazonaws.com/f38711d4-66aa-49f9-abea-2322a123578a/007d4095-f0b8-422f-82e4-f039eb9fa194/info.png" width="40px" /> Initial notes:

• If you cannot obtain poultry bones, ignore them in this recipe, start with good quality chicken stock, and reduce the stock simmering step to only a couple hours.
• Optionally add other spices to the Bouquet Garni, i.e. mustard and cardamom. </aside>

Main

• Bouquet Garni
• 5:1 Poultry Bones : Mirepoix
• 2 # Poultry, hind quarters
• 2 # Andouille, rondelle
• 2 # Shrimp, veined, keep shells
• 2 # Okra, rondelle

Trinity + Aromatics

• 2 ea. Onion, parmentier
• 1 ea. Bell Pepper, parmentier
• 1 ea. Celery, parmentier
• 12 cl. Garlic, ciselér
• 6 ea. Shallot, ciselér

Roux

• 1 # All-Purpose Flour
• 1 # Canola Oil

Seasonings

• 2 ea. Dark Beer, stout
• TT Tabasco
• TT Salt
• TT Pepper
• TT Gumbo Filé

Rice + Toppings

• 2 c. Long Grain Rice, basmati
• 2 T Butter, salted
• 1 bu. Scallion, chiffonade

Instructions

Prep

1. Portion ingredients for mise en place. Form bouquet garni and add scraps.

1. On a sheet pan, roast mirepoix and poultry bones at 450°F. Add to stock pot with bouquet garni and cover with cold water.
2. Simmer stock at least 1 hour, max overnight. ~20 min. prior to stock finishing, add poultry and shrimp heads and shells.
3. Strain with chinois, discarding all but poultry. Return stock to low heat.
4. Clean and shred poultry, add to mise en place.

Cook

1. In sauce pan boil 2.5 c. water and add rice and butter. Simmer on low heat, covered, for 14 minutes. Let rest until the end.
2. In a large skillet, cook roux on medium high heat. Have the cajun trinity on hand, you will not have time to turn away from this once it starts cooking. Constantly stir around the pan, scraping off the bottom to ensure it doesn’t burn using metal spatula (not a whisk). Cook until color is between brown paper bag and dark chocolate.