Homemade Gumbo should be a cooks right of passage. And fine, maybe this gumbo isn't exactly perfect, but it's flavor profile is pretty dang perfect when you get that first spoonful.
2 onions, quartered
2 carrots, rough chop
1lb (453.59g) shrimp shells
1lb (453.59g) crab or lobster shells
3 lbs beef bones
2 lbs (900g) bone-in short rib
2 lbs (900g) boneless beef chuck roast
1 tablespoon (9g) black peppercorns
3 bay leaves
5 quarts water
4 thyme sprigs
2 tablespoons (12g) smoked paprika
1.5 tablespoons (11g) kosher salt
2 teaspoons (8g) MSG
1 tablespoon(6g) ground black pepper
2 teaspoons (6g) white pepper
1.5 tablespoon (6g) garlic powder
2 teaspoons (6g) onion powder
1 tablespoon (2g) dried oregano
2 tablespoons (17g) cayenne
2 teaspoons (2g) dried thyme
1 tablespoon (13g) dark brown sugar
1/2 cup (77g) duck fat
1/2 cup (96g) pork fat
1 cup (150g) all-purpose flour
3 ribs celery, finely chopped
2 onion, finely chopped
1 large green bell pepper, finely chopped
4 cloves garlic, minced
1/2 lbs (247g) andouille
1/2 lb (247g) kielbasa
1.5 tablespoons cajun seasoning
3 tablespoons (41g) Louisana hot sauce
3.25 quarts stock
1 20oz (793g) canned crushed fire-roasted tomatoes
2.5 teaspoons (4g) file powder - first measurement
5 king crab legs
2 pounds (907g) uncooked shrimp, peeled and deveined
4 lobster tails
2.5 teaspoons (4g) file powder - second measurement
3 tablespoons(40g) Worcestershire sauce
salt to taste
1 cup (226g) salted butter, softened
1.5 teaspoons (6g) of MSG
4 cloves grated garlic
2 tablespoons thinly sliced chives
De-shell the lobster by cutting the hard ribs on the underside, giving it a gentle crack on its side, carefully opening it up, fiddling the meat from its shell, and reserving the flesh and the shell separately.
Break down three snow crab clusters, reserve the meat, and place the shells with the rest of the stock ingredients.
In a big pot over medium-high, add enough oil to coat the bottom, add the bones, the chuck roast, sear the beef on all sides, for two to three minutes or until caramelized.
Add in all the shellfish shells, along with the vegetables, black peppercorns, and bay leaves. Next, add the water, bring it to a boil, reduce to low heat, and simmer, skimming off any scum that rises to the top, and let it cook for five to six hours.
Remove the solids, strain through a fine-mesh sieve.
Mix all ingredients.
In a large stockpot (10 quarts), add the duck fat, pork fat, heat that over medium heat; once it’s melted, add the flour, mix it, and let it cook, occasionally stirring until a dark mahogany color, around 15 minutes.
Cut both sausages on a half an inch piece on a bias. Reserve.
Add the celery, onion, and bell pepper to the pot, sauté until soft, add the garlic, sauté until fragrant, then add the sausages and let it rend some of the fat.
Add the Cajun seasoning, let it toast for one minute, then add the Louisiana hot sauce, beef stock, tomatoes, and bring it to a boil, lower the heat to medium-low, and simmer for one hour.
Add the filet powder (first measurement), simmer for 25 minutes, add the bottom segment from two snow crab clusters, remove the meat from the rest of the clusters, and place it to the side.
Add three whole snow crab clusters, broken into individual pieces, then add the shrimp, the devein lobster (one-inch chunks). Lower the heat to low, simmer for 15 minutes.
Add file powder (second measurement), and simmer for 5 minutes. Then add all of the king crab meat and the Worcestershire sauce.
Once the meat is hot, it is ready to serve.
Combine the butter, msg, garlic, chives, mix it and fold together until thoroughly combined.
On a sheet of plastic wrap, spread the butter into a seven-inch long strip, roll the plastic wrap around it, fully enclosing the butter, then grab the two sides and let it roll and wind up into a sausage and place it in the fridge until solid.
Slice a medallion and place it in your bowl of gumbo.