Fewer dishes are as uniquely Southern as gumbo. A basic mix of grilled chicken, Andouille sausage, rice and roux is the traditional base, but anyone remotely close to the Gulf will tell you that fresh shrimp are just as essential.
At the 2012 Dauphin Island Gumbo Cook-Off, one creative soul blew away the competition with this soon-to-be famous recipe. In fact, Chris Hankins, president of the Alabama Deep Sea Fishing Rodeo, loved the recipe so much that he wanted to share it with the world.
Seafood gumbo is a delicious, traditional recipe. Pizza is one of America’s favorite foods. It just makes sense to combine ‘em, right?
First up is the bacon. (Don’t be afraid to add an extra strip if you feel so inclined.) Cook the chunks until there’s enough grease in the skillet to add the chicken, sausage and red onion.
Now, I know what you’re thinking: “Why on earth would I cook an Alabama Gulf Seafood dish with Andouille sausage instead of Conecuh sausage?” Well, since you’re dealing with a Cajun-inspired dish, Andouille is a natural pairing; you’ll get plenty of flavor with just the right amount of heat. (If you’re a true Conecuh sausage aficionado, check out some of our other recipes to get your fix.)
Next up, grab a separate sauce pot and add two cups of water, then whisk in 1 cup of the Tony Chachere’s Creole Instant Roux Mix. Stir the mix over medium heat until it thickens.
Once the chicken, sausage and onion are cooked, it’s time to add the shrimp. Any fresh-caught Alabama shrimp will do, but we’d recommend either White or Brown Shrimp (or whatever your local fish market has fresh) to add the right amount of flavor. After peeling the shrimp, toss them in the roux mix until they’re completely coated. (Be careful not to overcook them, though.) When the shrimp are cooked just right, remove the roux mixture from the heat and set it aside.
Finally, unpack the pizza dough and roll it out to whatever thickness you prefer. (If you prefer it, a store-bought pizza crust will do just fine, although we recommend fresh dough.) Coat the dough with the roux mix—just like you’re spreading tomato sauce on a regular pizza. Then throw on generous portions of shrimp, chicken, sausage, onions and bacon until the dough is good and covered. Sprinkle on the mozzarella cheese and you’re ready to bake.
Preheat the oven for 350 degrees and let the pizza bake for 15 to 20 minutes, or until the crust turns a golden brown and the cheese is melted through the toppings. Then take it out, cut it up and serve it hot. Add salt and pepper to taste, and/or garnish if you need a bit of greenery, like fresh-chopped parsley. Try it with a dash of hot sauce if you need an extra kick.
As you can imagine, the Gumbo Pizza is full of flavor. The mild flavor of the chicken and shrimp serve to balance out the spice of the sausage, and the roux is a perfect substitute for tomato sauce. Simply put, it’s gumbo on a pizza—and it’s fantastic.
Courtesy of Chris Hankins, president of the Alabama Deep Sea Fishing Rodeo.