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Big Charlie's Gumbo

Big Charlie's Gumbo

Cost $30, save $20

Source: Recommended by CookPal

  • 210 Min
  • 10 Servings
  • $30

INGREDIENTS

  • Vegetables and aromatics

    • 🧄 3 cloves garlic, minced
    • 🧅 2 cups chopped onion
    • ¾ cup chopped celery
    • 1 pound okra, chopped

  • Dairy and fats

    • 🧈 2 tablespoons butter
    • 🧈 ¼ cup butter

  • Thickening and base

    • ¼ cup all-purpose flour

  • Meat and seafood

    • ½ pound cubed beef stew meat
    • 1 pound andouille sausage, cut into 1/2-inch pieces
    • 🦀 ½ pound crabmeat, flaked
    • 🍤 1 pound medium shrimp, peeled and deveined

  • Liquids

    • 💧 8 cups water
    • 🍅 1 (16-ounce) can whole tomatoes, undrained and chopped
    • ¼ cup Worcestershire sauce
    • 🍋 ½ lemon

  • Seasonings

    • 1 ½ teaspoons white sugar
    • 1 ½ tablespoons chopped fresh parsley
    • 1 sprig fresh thyme
    • 2 bay leaves
    • 🧂 1 pinch salt
    • ½ teaspoon ground cayenne pepper
    • 1 pinch ground black pepper
    • ½ teaspoon hot pepper sauce
    • file powder (optional)

STEPS

1

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

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.

3

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.

4

Add shrimp, crabmeat, and andouille sausage to the stock pot. Stir in hot pepper sauce and Worcestershire sauce. Remove seeds from the lemon and squeeze juice into the pot. Simmer an additional 10 minutes, stirring occasionally.

5

Remove bay leaves. Sprinkle with filé powder and serve over cooked rice.

NUTRIENTS

Per 1 serving

🔥

421

Calories

  • 30
    Protein
  • 15
    Carbs
  • 27
    Fats

💡 Use fresh seafood for the best flavor but frozen can be substituted for convenience.Serve over a bed of fluffy white rice to complete the dish.Monitor the roux closely while cooking to prevent burning.For a spicier gumbo, add more cayenne pepper or hot sauce to taste.