Brookie's Black Bayou Gumbo
Ingredients
- 72 ounces shucked jumbo blue crab meat
- 6 pounds peeled & de-veined shrimp
- 3 pounds catfish
- 8 bell peppers
- 3 yellow onions
- 4 cloves fresh garlic
- 2 large stalks celery
- 12 ounces bag of cut okra
- 2 pounds chicken thighs
- 3 tbsp salt (adjust to taste)
- 3 tbsp black pepper (adjust to taste)
- 2 tsp cayenne (adjust to taste)
- 3 cups rice cooked
- 1 cup white flour
- 1 cup oil
- 1 stick butter
- 2 cans beer
- thyme optional
- Creole or Cajun seasoning to taste
Step-by-Step Instructions
- Start your pot of water boiling in a 3-gallon pot; add the chicken and beer.
- Cut onions, celery, and bell peppers, mince garlic and add to the mixture of the chicken and beer.
- Add the salt and pepper to taste and bring to a medium fire continuing to slowly boil.
- When chicken is falling off of bones (about 45 minutes to 1 hour), take out chicken and debone and re-add chicken to pot. Salt and pepper to taste. Add thyme and cayenne as needed for taste. Use some Creole or Cajun seasoning also to taste.
- Make a dark chocolate roux in a large cast iron skillet. Get the oil hot over medium heat and gradually whisk in the flour until it becomes dark brown and has a thick consistency (this will take 30-45 minutes of constant stirring). Let the mixture cool down slightly and add it gradually to gumbo until it reaches a thicker consistency or color changes to a black muddy look. Blend completely and simmer about 3 hours, stirring occasionally.
- After about 3 hours, add the catfish chunks, shrimp, crab meat, okra, and one stick of butter. Season to taste. Add more beer if you wish. Simmer for 45 minutes, stirring occasionally and observing the crab and shrimp. You do not want to overcook the seafood - shrimp should be pink and firm, crab should be heated through. Turn off heat and let sit for 1-2 hours to allow flavors to meld, then serve over white rice.
Common Problems and Solutions
Q: Why is my roux burning?
A: Keep the heat at medium and stir constantly for the entire 30-45 minutes it takes to make a dark roux. Never walk away from the roux - if it burns, you must start over as it will make the entire gumbo taste bitter.
Q: Can I add the seafood earlier in the cooking process?
A: No, seafood should only be added in the last 45 minutes to avoid overcooking. Shrimp and crab become rubbery if cooked too long. The chicken needs the long simmer time to create the flavorful stock base.
Q: Why let it sit for 1-2 hours after cooking?
A: This resting period allows the flavors to meld and marry together. Many Cajun cooks say gumbo tastes even better the next day for this same reason - the flavors continue to develop.
Q: My gumbo is too thin, what do I do?
A: Add more of the cooled roux gradually until you reach desired thickness. The gumbo should coat the back of a spoon but still be soupy enough to serve over rice.
Tips and Techniques
This recipe makes a large batch perfect for feeding a crowd or freezing portions for later. The resting time after cooking is not optional - it’s when the magic happens and all those flavors come together into true bayou gumbo.
Ingredient Substitutions
- catfish: any firm white fish like redfish, drum, or bass
- jumbo blue crab meat: regular lump crab meat or claw meat
- beer: additional water or seafood stock
- fresh okra: frozen cut okra
Equipment Needed
- 3 gallon pot
- large cast iron skillet
- wooden spoon or whisk for roux
- ladle for serving
Historical Context
Black Bayou gumbo gets its name from the dark, rich color reminiscent of Louisiana swamp water. This style of gumbo uses a very dark chocolate roux and represents the Cajun tradition of cooking what’s available from the bayou - combining both seafood and chicken in one pot.
