Houston Restaurants & Food

Bernardo’s Signature Gumbo Recipe

Ingredients:

Salad Oil 1 cup
All Purpose Flour 1 cup
Yellow Onions – Diced 1/2” 2 each
Green Bell Pepper – Diced 1/2” 3 each
Celery Stalks – Diced 1/2” 4 each
Peeled Garlic Cloves – Minced 6 each
Chicken Stock 2 quarts
Seafood Stock 2 quarts
Rock Shrimp – Uncooked 2 lbs
Andouille Sausage – Sliced 2 lbs
Okra – Sliced (Fresh or Frozen) 1 lb
Cajun Seasoning 2 tsp
Paprika 2 tsp
Cayenne Pepper 1 tsp
Dried Thyme 1 tsp
Dried Oregano 1 tsp
Onion Powder 1 tsp
Garlic Powder 1 tsp
Creole Seasoning 1 tsp
Old Bay Seasoning 1/2 tsp
Tabasco Sauce 1 Tbsp
Green Tabasco 1 Tbsp

Directions:

1. Cook Andouille sausage in a 350 degree oven for 5 to 8 minutes. Drain & reserve any excess grease. Set Sausage aside.
2. In a heavy bottom stock pot heat Andouille grease, oil and flour over medium-low heat, stirring occasionally, until roux is dark brown. Be careful not to burn the flour. (This process may take up to 45 minutes.)
3. Once roux is desired color add sausage, onion, green pepper and celery. Stir constantly to incorporate the sausage, roux and vegetable together.
4. Mix all dry seasonings and garlic together and add to roux mixture.
5. Cook for 2 minutes until seasoning is fragrant.
6. Slowly add chicken and seafood stock, stirring constantly.
7. Bring liquid to a boil and reduce to a low simmer for approximately 1 hour.
8. Add shrimp and okra, cook an additional 10 minutes or until shrimp are cooked through.
9. Adjust to taste with red and green Tabasco.
10. Serve hot over steamed rice.

Makes approximately 12 servings.