Classic New Orleans Gumbo Recipe
This Classic New Orleans Gumbo is the last gumbo recipe you will ever need. Made with a traditional dark roux, crab, sausage, vegetables, shrimp, and served over steamed rice. It is one of my families favorite dinners to warm the soul on a cold day.
Ingredients
- 1 1/2 cup all-purpose flour
- 3/4 cup salted butter
- 1/2 cup celery (coarsely chopped)
- 1/2 large white onion (coarsely chopped)
- 1/2 large green bell pepper (coarsely chopped)
- 5 garlic cloves (minced)
- 1/2 lb andouille sausage (sliced)
- 6 cups water
- 3 cubes beef bouillon
- 1 tsp sugar
- 1/4 tsp cajun seasoning
- 1 tbsp hot sauce
- 4 bay leaves
- 1/4 tsp dried thyme
- 1 14.5oz can diced tomatoes
- 1 8oz can tomato sauce
- 2 tsp cornstarch
- 1 10oz package of frozen cut okra
- 1 tbsp white vinegar
- 1/2 lb lump crab meat
- 1 lb uncooked medium shrimp (peeled and deveined)
- 1 tbsp Worcestershire sauce
Instructions
- Start by making a roux by melting the butter over medium heat then once melted adding in the flour and whisking together until turns a rich mahogany brown color, about 20-30 minutes. Once the roux forms a smooth, mahogany brown mixture, remove from the heat and continue to whisk until it stops cooking.
- Place celery, onion, green bell pepper, and garlic into the work bowl of a food processor and pulse until finely chopped. Add the vegetables and sausage into the roux and bring the mixture to a simmer over medium-low heat. Cook until the vegetables are tender. Remove from heat, set aside.
- Bring the water and beef bouillon cubes to a boil in a large soup pot. Whisk until the cubes dissolve, then whisk the roux mixture into the boiling water. Reduce the heat to a simmer. Add in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, diced tomatoes, and tomatoes sauce. Simmer the soup over low heat for 1 hour.
- While the soup simmers, melt the remaining butter in a skillet and cook the okra with vinegar over medium heat for 15 minutes. Stir in the okra into the simmering gumbo.
- Then add in the crab meat, shrimp, and Worcestershire sauce and simmer until the flavors have blended, another 45 minutes. Stir in the cornstarch just before serving.
- Serve hot over white rice. Season with salt and black pepper to taste.
Nutrition
Calories: 310kcal | Carbohydrates: 12g | Protein: 31g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 243mg | Sodium: 1372mg | Potassium: 345mg | Fiber: 1g | Sugar: 2g | Vitamin A: 198IU | Vitamin C: 18mg | Calcium: 152mg | Iron: 3mg