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Louisiana Gumbo

Louisiana Gumbo
 
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This is Louisiana's most famous dish and a Mardi Gras favorite! So full of goodness, shrimp, crab, andouille sausage, spices, onion, bell pepper, garlic and more! It all starts with the roux which is the most time-consuming part, it's a very important step that results in a beautiful deep color and distinctive flavor! I'm not an okra fan so I left it out and don't skip the file powder, it also adds to the amazing flavor, it's usually found in the seafood dept. of your grocery store. Be sure to serve with white rice and put the hot sauce on the table, enjoy!
Author:
Recipe type: Stew
Cuisine: Cajun
Serves: 8
Ingredients
  • 1 cup of canola oil
  • 1 cup of flour
  • 1 cup of celery, coarsely chopped
  • 1 large onion, coarsely chopped
  • 1 large green bell pepper, coarsely chopped
  • 4 cloves of garlic, minced
  • 9 oz of andouille sausage, sliced
  • 2 Tbs of Cajun seasoning
  • 1 - 2 Tbs of hot pepper sauce
  • 4 bay leaves
  • 3 fresh thyme sprigs or ½ teaspoon dried thyme
  • 1 (14.5 oz) can of stewed tomatoes
  • 1 (6 oz) can of tomato sauce
  • 2 Tbs of white sugar
  • 3 cups of chicken broth
  • 1 Tbs of Worcestershire sauce
  • 1 tablespoon of white vinegar
  • 2 tsp of liquid smoke (optional)
  • 2 (6 oz) cans of lump crabmeat
  • 1 pound of uncooked medium shrimp, peeled and deveined
  • 2 teaspoons of gumbo file powder
  • white cooked rice for serving
  • chopped green onions or celery leaves for garnish
Instructions
  1. Heat the oil in a large dutch oven or a heavy bottom pot over medium-high heat, then whisk in the flour until combined and smooth. Switch to a wooden spoon and continuously stir for 20 - 22 minutes or until the roux turns a caramel color.
  2. Now, stir in the celery, onion and bell pepper and continue to cook, stirring often, about 5 - 6 minutes, Add the garlic and the andouille sausage, cook for another 1-2 minutes.
  3. Now, add the Cajun seasoning, hot sauce, bay leaves, thyme, stewed tomatoes, tomato sauce, sugar, chicken broth, Worcestershire, vinegar and liquid smoke. Bring to a simmer then cover and cook for 15 minutes.
  4. Add the shrimp and the crab to the gumbo, give it a stir and simmer for 10 minutes or until the shrimp are opaque. Stir in the gumbo filé and remove the bay leaves and thyme sprigs. Taste and add more hot sauce if you like. To serve, place the gumbo in a bowl and add the rice on top, sprinkle with chopped green onions, enjoy!
Notes
Place the gumbo in a bowl and place a mound of white rice on top for a beautiful presentation and sprinkle on chopped green onion. To get the rice to hold its shape, pack it in a small bowl or ramekin, then turn upside down to unmold.

 

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Comments

  1. You don’t put sausage in seafood gumbo. Roux should be dark brown, like chocolate. Tomatoes are used in Creole, not Cajun style. No tomato sauce, no vinegar, no sugar.