Gumbo Recipe

Easy Gumbo Recipe

Cooking this gumbo recipe you can imagine that it is Mardi Gras any time of year, or that your kitchen table has transformed into one of the fine restaurants of New Orleans. You will love the spicy, authentic creole and Cajun flavors and aromas. All you need now is the sounds of Mardi Gras and a parade!

Fry your sliced Andouille sausage in a dutch oven or heavy bottomed pan. Browning each side and remove to paper towel lined plate to drain.

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Prep your veggies while sausage is cooking, because the next step is cooking the roux, and that step needs your full attention.

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Chop celery, onion and green bell pepper into a very small dice.

Add butter to the Andouille sausage grease and sprinkle the flour over it, whisking constantly to prevent burning the roux.

This step takes about 20-30 minutes. It requires a lot of attention, whisking the roux on med-low heat cooking it until it turns a deep mahogany brown color. The darker the roux, the more flavorful the gumbo.

Stir your diced veggies, sausage, beef soup base, sugar, thyme, tomato paste, cajun seasoning, in to the roux. Cooking both the roux and veggies until the veggies are tender. Adding the garlic the last 2 minutes. 

De-glaze the pot with water and add bay leaf, tomatoes, hot sauce and file powder and Worcestershire.

Now is the time to spice it up as much as you can handle it. 

Saute okra in a skillet with butter and splash of vinegar. Add to Gumbo pot. Toss in shrimp and cook until just pink.

Spoon cooked white rice into bowl. Spoon big heaping spoon fulls of delicious gumbo over rice and top with chopped parsley.

Easy Gumbo Recipe
Servings: 4-6

INGREDIENTS:
2 Andouille sausages, sliced
3/4 C. celery, diced
3/4 C. onion, diced
3/4 C. green bell pepper, diced
3/4 stick of butter
1/2 C. flour
1 tsp Cajun seasoning 
1 tsp garlic, minced
3  heaping, tsp beef soup base
3 oz. tomato paste
1/2 Tablespoon sugar
3/4 tsp dried thyme
1.5 Quarts water
2 bay leaves
2 tsp file powder
1-2 tsp Tabasco or favorite hot sauce
2-3 tsp. Worcestershire
1 - 14 oz. can diced tomatoes
2 tsp butter
2 C. frozen okra
1 tsp vinegar
2 lbs. shrimp, thawed, detailed, de-veined
salt and pepper to taste
chopped parsley​

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1. Fry your sliced Andouille sausage in a dutch oven or heavy bottomed pan. Browning each side and remove to paper towel lined plate to drain.
2. Dice celery, onion, green bell pepper and garlic. 
3. Make a
   
4. ​ by whisking the flour into melted butter and sausage drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Stir the vegetables, Cajun seasoning, thyme, tomato paste, beef soup base, into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. 
5. De-glaze the pot bringing the water to a boil. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, bay leaves, diced tomatoes. Simmer the soup over low heat for 1 hour; mix in 1 teaspoon of file gumbo powder at the 30-minute mark. Meanwhile, melt 2 tablespoons of butter in a skillet, and cook the okra with vinegar over medium heat for 10-15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in shrimp and Worcestershire sauce, and simmer until flavors have blended, 5 more minutes. 
6. Serve over bowl of cooked white rice. Sprinkle chopped parsley over top and enjoy!

​Laissez les bons temps rouler!