Earl Campbell's Hot Link Gumbo

Name: Earl Campbell's Hot Link Gumbo
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 48
Cuisine: Creole, Cajun
Ingredients: 473 milliliters bacon fat; 1 bay leaf; 177 milliliters clam base; 1 Tbsp cayenne; 454 grams celery, diced; 1 Tbsp chicken base; 118 milliliters chili powder; 118 milliliters dried thyme; 946 milliliters all-purpose flour; 2 Tbsps granulated garlic; 227 grams green bell peppers, diced; 35 grams gumbo file; 1 Tbsp hot sauce, such as Tabasco; 1 kilograms frozen okra; 454 grams onions, diced; 118 milliliters dried oregano; 1 Tbsp paprika; 227 grams red bell peppers, diced; 48 servings Serving suggestions: steamed rice, soda crackers such as Saltines and Louisiana hot sauce. Start by making the roux; 907 grams Earl Campbells Hot Link Sausage; 454 grams unsalted butter; 5 liters water

Earl Campbell's Hot Link Gumbo might be just the Creole recipe you are searching for. This recipe serves 48. This soup has 276 calories, 5g of protein, and 23g of fat per serving. Only If you have okra, chili powder, onions, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.

Instructions

Start by making the roux. In a heavy bottomed pan, preferably a cast-iron skillet, melt the bacon fat and stir in the flour. It's important to keep stirring this until it turns a deep dark brown. Usually about 30 minutes. Also remember once it is brown to remove it from the burner and it will continue to cook as the pan is still really hot.

Ingredients you will need

Bacon Drippings

All Purpose Flour

Equipment you will use

Frying Pan

For the gumbo: Melt the butter in a large pot.

Ingredients you will need

Butter

Gumbo

Equipment you will use

Pot

Add the celery, onions and green and red bell peppers.

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Red Pepper

Celery

Onion

Let simmer for 5 minutes.

Cut the hot links in 1/4-inch half-moons and add to the pot.

Equipment you will use

Pot

Add the water, clam base, chili powder, thyme, oregano, garlic, paprika, cayenne, chicken base, hot sauce and bay leaf. Bring to a boil and turn down to a simmer.

Ingredients you will need

Chicken Base

Ground Cayenne Pepper

Hot Sauce

Bay Leaves

Oregano

Paprika

Garlic

Thyme

Water

Base

Let simmer for 30 minutes.

Take 1 cup of the liquid and stir it into the still hot roux; it will expand to double the size.

Add this to the gumbo and stir it in well bring it back to a boil. Once it has thickened, turn off the heat and stir in the okra and gumbo file. (At this point you have a nice base that you can add your choice of proteins to, anything from crawfish, shrimp, crab, chicken or a combination.)

Ingredients you will need

File Powder

Crawfish

Whole Chicken

Shrimp

Base

Crab

Okra

Serve in a bowl with steamed rice, soda crackers and Louisiana hot sauce.

Ingredients you will need

Cooked Rice

Hot Sauce

Crackers

Pop

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Bowl

Equipment

Frying Pan

Pot

Bowl

Recommended wine: Albarino, Rose Wine, Sauvignon Blanc

Cajun can be paired with Albarino, rosé Wine, and Sauvignon Blanc. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. You could try Palacio de Fefinanes Albarino. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 22 dollars per bottle.