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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.
Ingredients:
2 tablespoons butter
3 cloves garlic, minced
2 cups chopped onion
3/4 cup chopped celery
1 pound okra, chopped
1/4 cup butter
1/4 cup all-purpose flour
1/2 pound cubed beef stew meat (optional)
8 cups water
1 (16 ounce) can whole tomatoes, undrained and chopped
1 1/2 teaspoons white sugar
1 1/2 tablespoons chopped fresh parsley
1 sprig fresh thyme
2 bay leaves
1 pinch salt
1/2 teaspoon ground cayenne pepper
1 pinch ground black pepper
1 pound andouille sausage, cut into 1/2 inch pieces
1/2 pound crabmeat, flaked
1 pound medium shrimp - peeled and deveined
1/2 teaspoon hot pepper sauce
1/4 cup Worcestershire sauce
1/2 lemon
file powder to taste (optional)
Directions:
1.) Melt butter in a large skillet over medium heat. Cook garlic,
onions, celery and okra, stirring constantly until golden brown. Set
aside.
2.) In a large heavy bottomed stock pot over medium-high heat, combine
1/4 cup of 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.
3.) Add shrimp, crabmeat and andouille to stock pot. Stir in hot
pepper sauce and Worcestershire sauce. Remove seeds from lemon and
squeeze juice into stock pot. Simmer an additional 10 minutes,
stirring occasionally. Remove bay leaves, sprinkle with file powder,
and serve.
Note:
File 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. File powder is ground sassafras leaves. It is available in
many supermarkets.
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filé powder
[ FEE-lay; fih-LAY ] Choctaw Indians from the Louisiana bayou country
are said to have been the first users of this seasoning made from the
ground, dried leaves of the sassafras tree. It's since become an
integral part of CREOLE COOKING and is used to thicken and flavor
GUMBOS and other Creole dishes. Filé has a woodsy flavor reminiscent
of root beer. It must be stirred into a dish after it's removed from
the heat because undue cooking makes filé tough and stringy. Filé
powder is available in the spice or gourmet section of most large
supermarkets. As with all spices, it should be stored in a cool, dark
place for no more than 6 months.
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