Yield: 10 servings
Genuine Gumbo Recipe
This Cajun Gumbo is made with a deep, smoky roux and your alternative of proteins, changing into extra flavorful the longer it cooks. One spoonful of this hearty and wealthy gumbo, and also you’ll really feel such as you’re within the coronary heart of Louisiana!
Elements
For the Roux
- 1 ½ cups all-purpose flour
- 1 ¼ cups vegetable oil
For the Gumbo
- 1 massive white or yellow onion, diced
- 1 massive inexperienced bell pepper, seeded and diced
- 1 ½ cups diced celery, embody the celery leaves for extra taste
- 6 cloves garlic, minced
- 8 to 10 cups low-sodium seafood or rooster broth, or water
- 16 oz frozen sliced okra
- 1 (14.5 oz) can diced tomatoes, or fireplace roasted diced tomatoes, don’t drain, non-obligatory however they assist minimize any slime from the okra
- 3 tablespoons garlic powder
- 3 to five tablespoons cajun seasoning, may also add cayenne pepper for extra warmth
- Tabasco sauce, to style
Protein Choices
- 2 to three lbs andouille or smoked sausage, rooster, or alligator, chopped into chunk dimension items and seared in a scorching skillet with oil
- 3 lbs uncooked shrimp, deveined, heads and tails eliminated
- 1 lb lump crab meat, drained
- 8 oz oysters, rinsed and drained
For Serving
- white rice
- inexperienced onions, sliced
- Tabasco sauce
- crackers, comparable to oyster crackers or saltine crackers
- Filé powder, non-obligatory, learn notes under for more information
Directions
-
In a big heavy bottomed pot, I exploit a 7-qt dutch oven, over medium-high warmth, add the flour and oil. Prepare dinner the roux, repeatedly stirring with a whisk, till it reaches a darkish reddish brown coloration, about 20 minutes. You can't stroll away or cease stirring, in any other case the roux will burn and you'll have to toss it out and begin once more.
-
After you will have gotten your roux to the specified coloration, add the onion, bell pepper, and celery. Prepare dinner, stirring usually, till wilted about 7 minutes. Add garlic and prepare dinner for 30 seconds extra.
-
Flip the warmth right down to low and slowly add broth to the roux, 2 cups at a time. Convey gumbo to a really low simmer, however not a boil. You may resolve how a lot broth you wish to add, however I like to recommend beginning with 8 cups broth. A standard gumbo ought to be rather less thick than a bisque type soup. Bear in mind the gumbo nonetheless has some time to prepare dinner, so you possibly can all the time add extra broth to skinny it out later within the course of!
-
Now, in a separate pan, sauté the okra with oil till it's comfortable, about 12 minutes. Add the okra to the gumbo. In case you are apprehensive about "okra slime" you possibly can place the sautéed okra on a serving plate lined with napkins. Place extra napkins on prime and evenly press along with your hand to take away majority of the oil.
-
Add the tomatoes, garlic powder, cajun seasoning, and about 3 tablespoons Tabasco (including extra later to style). Convey the gumbo again as much as a low simmer (effervescent, however not boiling).
-
Place the lid on the pot and simmer for an hour (or as much as 2 hours), over low warmth, stirring often. Over the past 20 minutes of your simmer time, add the sausage, alligator, or rooster if utilizing. The longer you let your gumbo simmer, the richer and deeper in taste it turns into. Bear in mind you possibly can add extra broth in case your gumbo turns into too thick.
-
Add the shrimp, crab meat, and oysters and place the lid again on the pot. Flip off the warmth and let the gumbo sit till the seafood is cooked by, about 10 minutes.
-
Style your gumbo and regulate seasonings, as wanted, including further broth in case your gumbo is somewhat too thick. Serve gumbo over white rice, as desired, with sliced inexperienced onions on prime. In case your gumbo is salty sufficient and solely wants extra warmth, add extra scorching sauce or cayenne pepper. Cajun seasoning has lots of salt in it, so watch out!
Notes
Tips on how to Freeze: Gumbo freezes fantastically. Permit it to chill utterly, then switch to freezer-safe containers or zip-top baggage. Bear in mind to go away somewhat room in every container for the soup to increase because it freezes. Freeze for as much as 3 months.
Tips on how to Reheat: Reheat gumbo on the stovetop over low warmth till warmed by or within the microwave in 30-second bursts, stirring usually. If it’s too thick, add a splash of water or broth to loosen it up. If reheating from frozen, thaw within the fridge in a single day earlier than warming for finest outcomes.
Optionally available Filé Powder: My granny by no means used filé, however it is not uncommon in some households so as to add it to their gumbo. Filé powder, floor up sassafras leaves, barely thickens the gumbo and likewise provides an natural, earthy taste. Add it on the finish of cooking or simply earlier than serving, beginning with ¼ to ½ teaspoon per bowl or about 1 teaspoon for an entire pot, then regulate to style.
Diet
Serving: 1 bowl, Energy: 781kcal, Carbohydrates: 30g, Protein: 44g, Fats: 54g, Saturated Fats: 13g, Polyunsaturated Fats: 19g, Monounsaturated Fats: 18g, Trans Fats: 0.2g, Ldl cholesterol: 260mg, Sodium: 2642mg, Potassium: 875mg, Fiber: 4g, Sugar: 4g, Vitamin A: 2140IU, Vitamin C: 33mg, Calcium: 185mg, Iron: 4mg
