Gumbo

23 ingredients
14 steps

Ingredients

  • 12 cup butter, plus
  • 1 tablespoon butter
  • 34 cup all-purpose flour
  • 12 cup chopped yellow onion (about 1/2 small onion)
  • 14 cup chopped celery (about 1 stalk)
  • 14 cup chopped green bell pepper (about 1/4 pepper)
  • 1 garlic clove, minced
  • 1 12 cups sliced cooked smoked sausage
  • 3 cups shrimp stock
  • 2 cups bottled clam juice
  • 1 tablespoon shrimp base
  • 1 tablespoon dried parsley flakes
  • 1 tablespoon cajun seasoning (available in the spice aisle in the grocery store)
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon dried basil leaves
  • 12 teaspoon finely ground black pepper
  • 12 teaspoon coarsley ground black pepper
  • 2 bay leaves
  • 1 teaspoon gumbo file (optional, depending on how thick you want it) (optional)
  • 1 cup sliced okra (fresh or frozen)
  • 1 cup chopped canned tomato with juice
  • 1 green onion, thinly sliced (scallion)
  • cooked white rice (optional)

Directions

  1. 1
    Make a roux: In a large heavy saucepan, over low heat, melt 1/2 cup of the butter.
  2. 2
    Add the flour, and cook on low heat for about 30 to 45 minutes or until the roux is dark brown.
  3. 3
    Brown does not mean burnt; if you burn the roux you have to throw it out and start over again.
  4. 4
    Remove about 1 tablespoon of the roux and set it aside.
  5. 5
    In small saute pan, over low heat melt the remaining 1 tablespoon of butter, sweat the onion, celery, green pepper, and garlic until the vegetables are soft and the onions are translucent.
  6. 6
    Add the vegetables to the roux.
  7. 7
    In the pan you used to sweat the vegetables, saute the smoked sausage until tender and add it to the vegetable and roux mixture.
  8. 8
    Add the shrimp stock, clam juice, shrimp base, parsley,Cajun seasoning, thyme, basil, peppers, bay leaves, gumbo file, okra, and tomatoes, and stir to mix.
  9. 9
    Simmer on medium-low heat until thick, about 1 hour.
  10. 10
    (If you are using fozen okra, add 3 to 4 minutes cooking time.
  11. 11
    ).
  12. 12
    Before serving, remove the bay leaves and add the remaining roux.
  13. 13
    Cook for at least 5 minutes on low heat.
  14. 14
    Add the green onion and serve immediately, over the white rice if you like.

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