Main Dish·New Orleans / Creole American

Gumbo

★ American Edition

A hearty Creole-style gumbo made with a dark roux, andouille sausage, the holy trinity, okra, tomatoes, shrimp, crab, Worcestershire, hot sauce, thyme, bay leaf, and gumbo file. The base simmers until deep and savory, then the seafood is added near the end so it stays tender.

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Active

35m

Total

2h 20m

Serves

Level

hard

Recipe

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all-purpose flour1/2 cup

bacon drippings, vegetable oil, or a mix6 tablespoons

andouille sausage, sliced into 1/4-inch rounds12 ounces

yellow onion, finely chopped1 large

green bell pepper, finely chopped1 large

celery ribs, finely chopped2

garlic, minced3 cloves

low-sodium chicken broth or seafood stock6 cups

beef bouillon paste or powder (optional)1 teaspoon

stewed or diced tomatoes, undrained1 can (14.5 oz)

tomato sauce1/4 cup

sugar1 1/2 teaspoons

hot sauce (such as Tabasco), plus more to taste1 tablespoon

Cajun or Creole seasoning (preferably low-sodium)1 teaspoon

bay leaves2

dried thyme1/2 teaspoon

Worcestershire sauce1 tablespoon

kosher salt, plus more to taste1 teaspoon

black pepper, plus more to taste1/2 teaspoon

bacon drippings or vegetable oil (for okra)1 tablespoon

frozen cut okra, thawed and patted dry10 ounces

distilled white vinegar1 teaspoon

lump crabmeat, picked over for shells8 ounces

raw medium or large shrimp, peeled and deveined1 1/2 pounds

gumbo file powder (optional but recommended)1 to 2 teaspoons

hot cooked white rice (for serving)for serving

chopped parsley or green onions (optional, for serving)for serving

extra hot sauce (optional, for serving)for serving

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