Big Charlie's Gumbo

A roux cooked to a deep reddish-brown is what gives a gumbo recipe its distinctive flavor. This version uses andouille sausage, cubes of beef, crab and shrimp in a highly seasoned stew.

• Preparation Time: 30 mins
• Cooking Time: 3 hr 30 mins
• Total Time: 4 hr
• Calories: 421 Calories

Ingredients

• 1 pinch salt
• 2 tablespoons butter
• 1 pinch ground black pepper
• 3 cloves garlic, minced
• 2 cups chopped onion
• 1 sprig fresh thyme
• 2 bay leaves
• 8 cups water
• 1 pound medium shrimp - peeled and deveined
• 1 pound okra, chopped
• 1 (16 ounce) can whole tomatoes, undrained and chopped
• 1 pound andouille sausage, cut into 1/2 inch pieces
• file powder (see Note)
• 0.25 cup butter
• 0.25 cup all-purpose flour
• 0.5 teaspoon hot pepper sauce
• 0.75 cup chopped celery
• 1.5 teaspoons white sugar
• 0.25 cup Worcestershire sauce
• 0.5 teaspoon ground cayenne pepper
• 0.5 lemon
• 1.5 tablespoons chopped fresh parsley
• 0.5 pound cubed beef stew meat
• 0.5 pound crabmeat, flaked

Recipe Instructions

Step 1

Melt butter in a large skillet over medium heat. Cook garlic, onions, celery, and okra, stirring constantly until golden brown. Set aside.

Step 2

In a large heavy-bottomed stock pot over medium-high heat, combine 1/4 cup butter and flour. Cook, stirring constantly, until the roux becomes chocolate brown. Stir in the vegetable mixture, and stew meat. Cook, stirring, until vegetables are tender, and meat is evenly brown. Stir in water, tomatoes, and sugar. Season with parsley, thyme, bay leaves, salt, cayenne pepper, and black pepper. Bring to a boil, reduce heat, and simmer for 2 1/2 hours, stirring occasionally.

Step 3

Add shrimp, crabmeat, and andouille to the stock pot. Stir in hot pepper sauce and Worcestershire sauce. Remove seeds from lemon and squeeze juice into the stock pot. Simmer an additional 10 minutes, stirring occasionally. Remove bay leaves, sprinkle with filé powder, and serve over rice.