The word “gumbo” is actually supposed to be derived from the West African word for okra and we thought it was neat finding that out since there’s okra in this.
- 1 lb. smoked spicy-hot sausage (such as Conecuh), cut into 1/2-inch thick slices (we used Conecuh)
- 1/2 cup salted butter
- 1/2 cup all-purpose flour
- 2 medium-size yellow onions, chopped (about 3 cups)
- 1 large green bell pepper, chopped (about 1 1/2 cups)
- 3 large celery stalks, chopped (about 1 cup)
- 3 garlic cloves, minced
- 2 (32-oz.) cartons chicken broth (we used reduced-sodium chicken broth)
- 1 lb. fresh okra, trimmed and cut into 1/2-inch pieces (about 2 3/4 cups)
- 1 (14.5-oz.) can petite diced tomatoes, undrained
- 3 bay leaves (we used fresh bay leaves)
- 2 tsp. salt (we used table salt)
- 2 tsp. Worcestershire sauce
- 2 tsp. hot sauce (we used Crystal hot sauce)
- 1 1/2 tsp. dried thyme
- 1 tsp. black pepper (we used freshly ground black pepper)
- 2 lb. unpeeled raw medium shrimp, peeled and deveined (we just bought raw medium shrimp that were already peeled and deveined)
- 1/4 cup chopped fresh flat-leaf parsley
- Hot cooked rice (we used white rice)
- Sliced scallions, filé powder (optional) (we used sliced scallions)
- Take a large Dutch oven and set it over medium heat, adding in the sausage afterwards. Stir the sausage frequently until browned, taking it out using a slotted spoon and placing it on a paper towel-lined plate. Add the butter to the hot drippings in the Dutch oven, stirring constantly until melted. Gradually add in the flour, whisking constantly for 20 to 30 minutes or until the flour mixture looks caramel colored (ours only took about 8 minutes*).
- Mix in the onions, bell pepper, celery, and garlic, stirring frequently for 15 to 18 or until the vegetables are very tender. Slow stir in the broth, followed by the salt, thyme, pepper, bay leaves, hot sauce, Worcestershire sauce, sausage, okra, and tomatoes.
- Turn the heat up to medium-high and wait for boiling to occur. Once boiling, turn the heat down to low and simmer with the lid only partially covering the top of the Dutch oven for about 3 hours, stirring now and then during that time. Stir in the shrimp, letting it cook for 5 minutes or until the shrimp are fully cooked. Mix in the parsley, taking the Dutch oven off the heat immediately afterwards. Serve the gumbo over the rice, topping with the scallions and filé powder if you’re using them.
*The first time we made this, we tried stirring the roux for their recommended amount of time and it ended up looking like the vegetables were getting stirred in black squid ink ! We made the roux again and were much happier with the color of the roux roughly 8 minutes into whisking.
Thanks to the acidity of tomatoes in this gumbo, you don’t have any of that sliminess that you sometimes hear of which made us happy !
This recipe came from Southern Living.
We weren’t paid in any form to promote Conecuh, Crystal, or Southern Living.
Take care everybody !