Prep List
Small Dice Trinity
Peel & De-Vein Shrimp
Shrimp Broth
Mince Garlic
Small Dice Shallot
Slice Peppers
Mix Beignet Dough
Small Dice Onion, Celery, and Green Bell Pepper
These can actually be whatever size you would like, however I recommend cutting them small enough so that they will fit on a spoon. Small dice is simply my personal preference.
Peel & De-Vein Shrimp
Remove the shell and tail from shrimp, remembering to keep the shrimp as cold as possible while you work. To de-vein, make a shallow cut along the back of the shrimp to expose the digestive tract. Remove with a paring knife or toothpick.
Shrimp Broth
This is entirely optional, however if you are adding shrimp to your gumbo, this broth is a wonderful enhancement of that flavor. To make, warm 1 tablespoon of olive oil in a pot over medium heat. Add reserved shrimp shells, 2 fresh thyme sprigs, 4 cloves of garlic, and one bay leaf. Sizzle for 1-2 minutes without allowing ingredients to brown. Add 7 cups of water and 1 cup of white wine, season with salt & pepper, and simmer for half an hour (unlike other stocks, the flavor of a fish or shellfish stock will develop and subsequently sour much more quickly, so 30 minutes is really as far as you want to take it). Strain broth through a mesh sieve and reserve.
Mince Garlic
There are several ways of doing this (chopping, smashing, or using a microplane) however since we need to mince 11 cloves, I recommend whichever one is easiest and most efficient for you.
Small Dice Shallot
This is going to be added as an enhancement to the long-grain rice, so unlike the trinity, I recommend very finely dicing this (twice as small as the photo would be ideal).
Slice Peppers
Because we’re going to pickle these, I like to keep them in rounds, which means also keeping the seeds. This adds a bit of extra heat, so be mindful of how many of each type of pepper you’re using.
Mix Beignet Dough
If you have one, now is the perfect time to break out your KitchenAid & dough hook attachment. If not, this can absolutely be done by hand, but it will take some elbow grease.
Warm 3/4 cup milk in a saucepan until small bubbles show at the surface. Remove from heat, add 1 1/2 cups buttermilk, and transfer to the bowl of your stand mixer,, or a large bowl you will be using to mix by hand. The mixture should be warm but not hot (warmth activates yeast, however aggressive heat will kill it, so you want this to be just above body temperature). Using a whisk, add 2 1/2 tablespoons sugar and 4 teaspoons active dry yeast. Set aside for 5 minutes (there should be little bubbles forming at the surface, which is the carbon dioxide byproduct of the yeast consuming sugar).
Mix 3 1/2 cups all purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt together, and then add mixture to the yeast and milk. If you are using a KitchenAid, mix on medium-low speed until the dough forms a ball and is still tacky. If you are mixing by hand, mix ingredients until fully combined and form into a ball. Cover the bowl with the dough with plastic wrap, and set aside in a warm place for 1 hour, and then move to the refrigerator.
This can be done as early as Saturday morning.