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  • Louisiana Gumbo

    2 votes
    Louisiana Gumbo
    Prep: 20 min Cook: 2.5 hours Servings: 8
    by Unorthodox Epicure
    8 recipes
    >
    My recipe combines the dark roux, seafood and spice of the Cajun version; and the savory tomatoes and other vegetables of the Creole dish.

    Ingredients

    • 2 – Tablespoons butter
    • 3 cloves – garlic, minced
    • 1 medium – onion, chopped
    • 3 – celery stalks, chopped
    • 1 lb. – okra, chopped
    • ½ cup – butter
    • ½ cup – all-purpose flour
    • 2 quarts – chicken or vegetable stock
    • 1 Tablespoon – sugar
    • 1 – 16 oz. can whole tomatoes, undrained and chopped
    • 1 Tablespoon – fresh parsley, chopped
    • 1 sprig – fresh thyme
    • 2 bay leaves
    • ½ teaspoon – ground cayenne pepper
    • 1 teaspoon – ground black pepper
    • ½ teaspoon – Louisiana-style hot pepper sauce
    • ⅛ cup – Worcestershire sauce
    • Juice from ½ lemon
    • Gumbo File powder*
    • 2 lbs. – Raw seafood (peeled & deveined shrimp; scallops; flaked crab; oysters; clams; lobster chunks; etc.)
    • 1 lb – andouille sausage, cut into ½ inch pieces

    Directions

    1. Melt (2 TB) butter in large skillet over medium heat. Cook garlic, onions, celery and okra until crisp tender, and browning around edges. Set aside.
    2. In a large stock pot over medium-high heat, melt ( ½ cup) butter. Add flour. Stir constantly.
    3. When the roux is a rich, dark brown (milk-to-dark chocolate), add reserved vegetables and stir. Add stock and tomatoes. Stir well. Add dry seasonings: parsley, bay leaves, cayenne pepper, black pepper and thyme. Bring to a boil; reduce heat; and simmer for about 1 ½ hours, stirring occasionally.
    4. Through a wire mesh sieve (into a large pan), strain vegetables. Pour stock back into large stock pot. Add andouille sausage, worcestershire sauce, hot sauce and lemon juice. Simmer for about an hour, stirring and skimming occasionally. Stock will thicken slightly. (If it thickens too much for your liking, add more stock and turn heat down slightly.) Add seafood. Simmer for another 10-15 minutes. Sprinkle with file powder and serve with rice. Garnish with fresh parsley or scallions, if desired. Allow guests to salt their own gumbo.

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