Ultimate Gumbo
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Ultimate Gumbo
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My Ultimate Seafood Gumbo recipe for a traditional New Orleans dish made with okra, andouille sausage, shrimp, crab, and Cajun seasoning.
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Ingredients
- 4 cups okra , chopped
- 1 cup distilled white vinegar
- 1 yellow onion
- 4 talks celery
- 1 green bell pepper
- 3 cloves garlic
- 1 cup all-purpose flour
- 3/4 cup bacon fat
- 1 pound andouille sausage , sliced
- 12 cups beef stock
- 14.5 ounces stewed tomatoes , undrained
- 3/4 cup tomato sauce , 6 ounces
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 tablespoon Tabasco sauce , double if you can handle a bit of spice
- 1 teaspoon Cajun Seasoning , recipe above
- 3 bay leaves
- 1 teaspoon dried thyme
- 2 tablespoons gumbo filé powder , divided
- 2 tablespoons unsalted butter
- 1 pound lump crabmeat
- 3 pounds raw shrimp , peeled and deveined (13-15 count)
- 2 tablespoons Worcestershire sauce
Instructions
- In a large bowl add your chopped okra and vinegar and let it sit while preparing your gumbo to remove the slimy texture of the okra.
- Roughly chop your onion, celery and bell pepper and add to a food processor along with the garlic and pulse until all the vegetables are cut into very small pieces.
- In a large dutch oven whisk together the bacon fat and flour on medium-low heat until it forms a paste then let it simmer and bubble while you continue whisking non-stop until the color becomes a dark brown color (about 20-25 minutes), do not leave the pot unattended or stop whisking or the flour will burn.
- When it is done cooking turn off the heat and keep whisking until the mixture has cooled down and the bubbling has stopped then add in the trinity mixture along with your sausage and turn the heat back on to medium-low cooking until the vegetables are just softened, about 8-10 minutes.
- Add the beef stock, stewed tomatoes, tomato sauce, sugar, salt, Tabasco, Cajun seasoning, bay leaves, thyme and 1 tablespoon of the gumbo file powder to the pot then raise to a boil, reduce to a simmer and cook for 1 hour.
- In a large skillet melt the butter and add in your okra (drain it from the vinegar and pat it dry) and cook on medium high heat for 15 minutes until lightly browned before removing and adding to the dutch oven along with the Worcestershire sauce for an additional 30 minutes.
- Add in the crab, shrimp cook for 15 final minutes before serving then stir in the last tablespoon of gumbo file right before serving.
Nutrition Information
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Calories
750kcal
(38%)
Carbohydrates
33g
(11%)
Protein
55g
(110%)
Fat
43g
(66%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
6g
Monounsaturated Fat
18g
Trans Fat
0.3g
Cholesterol
315mg
(105%)
Sodium
3569mg
(149%)
Potassium
1679mg
(48%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
1273IU
(25%)
Vitamin C
37mg
(41%)
Calcium
249mg
(25%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 750 kcal
% Daily Value*
| Calories | 750kcal | 38% |
| Carbohydrates | 33g | 11% |
| Protein | 55g | 110% |
| Fat | 43g | 66% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 315mg | 105% |
| Sodium | 3569mg | 149% |
| Potassium | 1679mg | 36% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1273IU | 25% |
| Vitamin C | 37mg | 41% |
| Calcium | 249mg | 25% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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