True to Chef Kelley Lee’s Modern American Comfort Food philosophy at The Boxing Cat Brewery in Shanghai, this crowd-pleasing recipe is original to the Boxing Cat and is her signature Gumbo. As you’ll see by the ingredient list, there are some items that the Chinese just can’t replicate (Andouille sausage and Louisiana Hot Sauce anyone?) so yes, there is some cross-continental importing going on here, which may also help explain why westerners homesick for a taste of old glory stop by so frequently. Kelley, you’ll note also gets creative and uses Smokey Hunan bacon in her recipe- now that’s all about making use of the best you can find! She’s had no complaints from happy customers!
Swampy Southern Gumbo – Courtesy of the Recipe’s Creator- Kelley Lee of the Boxing Cat Brewery, Shanghai
- 1/2 cup rendered duck fat or bacon fat
- 2 cups Onions – Chopped Finely (Here are some great onion choppers for you!)
- 3 tbs Garlic (Here are some great garlic presses for you!)
- 3/4 cups Red Bell Peppers – Diced
- 3/4 cups Green Bell Peppers – Diced
- 1.5 cups Celery Diced
- 3/4 cups Bacon Diced – We use Smokey Hunan bacon but you can use the smokiest bacon you can find
- 500 grams Duck Confit or Shredded Duck
- 2 Andouille Sausages – sliced
- 1 to 2 tbs Cajun Spices
- 10 grams Cayenne Pepper
- 2 heaping tbs tomato paste
- 3 L Chicken/Duck Stock
- 2 tbs Worcestershire Sauce
- 3 to 4 tbs Louisiana Hot Sauce
- 1 tbs Gumbo Filet
- 3/4 cup Dark Roux (see instructions below)
- 3 Bay Leaves
- Use 1/2 cup of bacon fat or rendered duck fat and 1/4 cup of All Purpose Flour to make a dark roux.
- This is made by heating the oil until hot then adding the flour. Keep the element on while you stir – continuing to do so until it looks very, very dark – almost a mahogany brown color in fact.
Chef’s warning: Be careful not to burn yourself as the mixture is scorching hot!
- To this dark roux add the following in this order: bacon, onions, green and red bell peppers, celery and garlic. Sauté until the onions are translucent then add tomato paste, bay leaves, spices and sauté for two minutes.
- Add the duck confit or Shredded Duck and Andouille sausage and lastly the cold stock.
Chef’s tip: Stock should be cold to help bind the roux. If it’s hot, it may break the roux and the oil will separate which will make the gumbo thinner and not as appealing.
- Season with Worcestershire Sauce, Louisiana Hot Sauce and Gumbo Filet Adjust with salt and pepper according to taste.
Chef’s preference: “I like to add extra hot sauce at the end of cooking,” says Kelley.
Bon Appétit and Let the Bon Temps Rouler where ever you may be! And don’t miss Food Trend’s interview with Kelley Lee and her award-winning Texan Brewmaster Gary Heyne.
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