This is a basic gumbo recipe with a lot of added flavor You can omit the stew meat if you choose or add something in its place I recommend you serve this recipe over rice like many other gumbo recipes
Prep Time
4 hrs
Dificult
Medium
Servings
10
Ingredients
Instructions
Melt butter in a large skillet over medium heat. Cook garlic
onions
celery
and okra
stirring constantly until golden brown. Set aside.
In a large heavy-bottomed stock pot over medium-high heat
combine 1/4 cup butter and flour. Cook
stirring constantly
until the roux becomes chocolate brown. Stir in the vegetable mixture
and stew meat. Cook
stirring
until vegetables are tender
and meat is evenly brown. Stir in water
tomatoes
and sugar. Season with parsley
thyme
bay leaves
salt
cayenne pepper
and black pepper. Bring to a boil
reduce heat
and simmer for 2 1/2 hours
stirring occasionally.
Add shrimp
crabmeat
and andouille to the stock pot. Stir in hot pepper sauce and Worcestershire sauce. Remove seeds from lemon and squeeze juice into the stock pot. Simmer an additional 10 minutes
stirring occasionally. Remove bay leaves
sprinkle with filé powder
and serve over rice.
Tips
Filé powder can be added off the heat to thicken the gumbo. If added while the gumbo is still cooking
it may become stringy and unpleasant. Fil é powder is ground sassafras leaves. It is available in many supermarkets.
