Servings
Font
Back
0.0 from 0 votes

Ultimate Gumbo

My Ultimate Seafood Gumbo recipe for a traditional New Orleans dish made with okra, andouille sausage, shrimp, crab, and Cajun seasoning.

Prep Time
30 mins
Cook Time
2 hrs 30 mins
Total Time
3 hrs
Servings: 8 Servings
Calories: 750 kcal
Course: Dinner
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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

% 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.