Gumbo

sample image     Prep Time: 1 Hour 30 Minutes
Cook Time: 2 Hours 30 Minutes
Makes: 20 Servings

Description:
Good New Orleans Creole Gumbo
Notes:
Submitted By: Lisa


Ingredients:
1 Cup All-Purpose Flour
3/4 Cup Butter
1 Large Green Pepper, coarsely chopped
2 Garlic Cloves, minced
1lb Andouille Sausage, sliced
3 Quarts Water
6 Cubes Beef Bouillon
1 Tbsp White Sugar
Salt to Taste
2 Tbsp Franks Red Hot
1/2 Tsp Tony's Creole Seasoning
4 Bay Leaves
1/2 Tsp Thyme Leaves
1 Can Stewed Tomatoes
1 Can Tomato Sauce
2 Tbsp Butter
2 (10 oz) pkg Frozen Okra
2 Tbsp White Vinegar
1 lb. Lump Crabmeat
3 lbs. Uncooked Medium Shrimp, peeled and deveined
2 Tbsp Worcestershire Sauce


Directions:
1) Make a roux by whisking the flour and 3/4 cup butter together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color
2) Remove from heat; continue whisking until mixture stops cooking.
3) Place the green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped.
4) Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
5) Bring the water and beef bouillon cubes to a boil in a large soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water.
6) Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour.
7) Melt 2 Tbsp of butter in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo.
8) Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes.


Printer Friendly Version

Login to add to your Cookbook
Edit Recipe: