Large Gumbo With 2 Egg Rolls Recipe

Make a dark roux

In a large heavy pot or Dutch oven over medium-low heat, melt butter with vegetable oil. Whisk in the flour and cook, stirring constantly, until the roux turns the color of milk chocolate — about 20–30 minutes. Adjust heat to prevent burning; if it darkens too quickly, lower the heat. The roux should smell nutty.

Sauté aromatics and proteins

Add the diced onion, bell pepper, and celery to the roux and cook 6–8 minutes, stirring, until softened. Stir in the minced garlic and cook 30 seconds until fragrant. Add sliced andouille and cook 3–4 minutes to brown and render some fat. Add chicken pieces and cook 4–5 minutes, stirring, until edges are opaque (they will finish cooking in the simmer).

Deglaze and simmer

Slowly whisk in the chicken stock to combine with the roux, scraping any fond from the bottom. Add diced tomatoes (with juices), bay leaves, Worcestershire sauce, dried thyme, cayenne, salt, and black pepper. Bring to a gentle simmer, reduce heat to low, cover partially, and simmer 25 minutes to meld flavors and allow chicken to cook through.

Finish with shrimp and herbs

Add the shrimp and simmer uncovered for 3–5 minutes until shrimp are pink and cooked through. Remove bay leaves. Stir in chopped parsley and sliced green onions. If using file powder, sprinkle it in now and stir; do not boil after adding file. Taste and adjust seasoning with additional salt, pepper, or hot sauce.

To serve: Place 1–1.5 cups of cooked white rice into a large serving bowl. Ladle generous portions of gumbo over the rice (about 2–3 cups gumbo per large order). Garnish with extra green onions and parsley and offer lemon wedges and hot sauce at the table.

Prepare filling

In a medium skillet over medium heat, add 1 teaspoon vegetable oil (from the frying oil) and cook the ground pork until browned and cooked through, about 4–5 minutes, breaking it up. Drain excess fat if desired. Stir in shredded napa cabbage, grated carrot, and sliced green onion and cook 1–2 minutes just to wilt the cabbage. Remove from heat and season with soy sauce, sesame oil, and cornstarch. Mix thoroughly and let the filling cool slightly.

Assemble egg rolls

Place one egg roll wrapper on a clean surface with one corner pointing toward you (diamond shape). Spoon about 2–3 tablespoons of the filling in a line across the lower third of the wrapper. Brush the top corner with a little water to help seal. Fold the bottom corner up over the filling, tuck in the two side corners, then roll tightly toward the top corner to seal. Repeat with the second wrapper and filling.

Fry egg rolls

In a small heavy skillet or sauté pan, heat about 1 cup vegetable oil until it reaches 350°F (175°C) or a test piece of wrapper sizzles immediately and browns in ~30 seconds. Fry egg rolls seam-side down first, turning occasionally, until golden brown on all sides, about 2–3 minutes per side (total 4–6 minutes). Use tongs to move and drain them on a paper towel-lined plate. Alternatively, bake at 425°F (220°C) for 12–15 minutes, flipping halfway, brushing with oil for a lighter option.

Serve egg rolls whole alongside the gumbo or halved on the side. Provide soy sauce, sweet chili sauce, or hot mustard for dipping if desired.

Plate the gumbo over rice, place the two egg rolls on the side (whole or halved), sprinkle additional sliced green onions and chopped parsley over the gumbo, and offer lemon wedges and hot sauce for guests to adjust heat or acidity.