Shrimp Po-boys & Quart Of Gumbo Recipe

Marinate shrimp

In a medium bowl combine 1 cup buttermilk and 1 tablespoon hot sauce. Add 1.25 lb peeled and deveined shrimp and toss to coat. Refrigerate while preparing coating (15–30 minutes).

Prepare dredge

In a shallow bowl or pie plate combine 1.5 cups all-purpose flour, 1/2 cup cornmeal, 1 teaspoon paprika, 1/2 teaspoon cayenne, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon salt and 1/2 teaspoon black pepper. Stir to blend.

Heat oil

Pour about 3 cups vegetable oil into a heavy skillet or pot to a depth of about 1.5 inches. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 45–60 seconds.

Dredge and fry shrimp

Working in batches so oil temperature remains steady, remove shrimp from buttermilk, let excess drip, and dredge in the flour mixture, pressing to adhere. Shake off excess and carefully lower into hot oil. Fry 2–3 minutes until golden and cooked through. Remove to a wire rack or paper towel-lined tray to drain. Keep warm in a low oven if needed and repeat until all shrimp are fried.

Toast bread and assemble

Split 4 French rolls and brush cut sides with 2 tablespoons melted butter. Toast in a 400°F (200°C) oven 4–6 minutes until lightly browned. Spread about 3 tablespoons remoulade or spicy mayo on each bottom half. Layer shredded lettuce (about 1/2 cup per sandwich), 3–4 fried shrimp per sandwich (or more depending on size), 2–3 tomato slices and pickles if using. Top with roll lids and serve immediately.

Prepare proteins

If making Shrimp & Crab gumbo: pat 8 oz shrimp dry and set aside; pick through and drain 4 oz lump crab meat. If making Chicken & Sausage gumbo: cut 8 oz boneless chicken thighs into 1-inch pieces and season lightly with 1/4 teaspoon salt and a few grinds black pepper.

Brown sausage (and chicken if using)

Heat a large heavy pot or Dutch oven over medium-high heat. Add 2 tablespoons (part of 1/4 cup) vegetable oil and the 6 oz sliced andouille sausage. Brown for 3–4 minutes until edges color. If using chicken option, add the chicken pieces and brown briefly (2–3 minutes) to seal. Remove browned sausage (and chicken if you prefer) to a plate and set aside. Leave drippings in pot.

Make the roux

Reduce heat to medium-low. Add the remaining vegetable oil if needed so there is about 1/4 cup oil total in pot. Sprinkle in 1/4 cup all-purpose flour and stir continuously with a wooden spoon or whisk. Cook the roux slowly, stirring constantly, until it reaches a peanut-butter to milk-chocolate color (medium brown) — about 12–20 minutes. Watch carefully to avoid burning; lower heat if it starts to smoke. Roux will darken more quickly as it cooks.

Build the gumbo base

Once roux is the desired color, add the chopped vegetables (1/2 cup onion, 1/4 cup green bell pepper, 1/4 cup celery) and cook for 4–5 minutes until softened. Add 2 minced garlic cloves and 1 tablespoon tomato paste; cook 1 minute until fragrant. Stir in 3 cups chicken stock gradually, scraping up any browned bits. Add the bay leaf, 1/2 teaspoon dried thyme, 1/4 teaspoon cayenne, 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a gentle simmer.

Simmer and combine proteins

Return the browned sausage (and chicken, if using) to the pot. If using the chicken option, simmer gumbo gently for 20–25 minutes until chicken is cooked through and flavors meld. If making Shrimp & Crab: simmer the gumbo base 10–15 minutes to blend flavors, then add the shrimp and crab in the last 5 minutes — shrimp should turn pink and curl; crab just needs to heat through. Taste and adjust seasoning.

Finish and serve

Remove and discard bay leaf. If desired sprinkle up to 1/2 teaspoon file powder and stir (adds thickening and a slight herbal flavor). Stir in sliced green onions and chopped parsley. Serve gumbo hot over about 2 cups cooked white rice, portioning the gumbo to make about 1 quart total. Garnish with extra green onion/parsley and offer hot sauce at the table.