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Big Charlie's Gumbo
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Prep Time:
30 minutes
Cook Time:
210 minutes
Total Time:
240 minutes
Savory gumbo recipe with rich, flavorful roux, andouille sausage, beef, crab, and shrimp in a spicy stew.
Ingredients:
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 2 cups chopped onion
  • 0.75 cup chopped celery
  • 1 pound okra, chopped
  • 0.25 cup butter
  • 0.25 cup all-purpose flour
  • 0.5 pound cubed beef stew meat
  • 8 cups water
  • 1 (16 ounce) can whole tomatoes, undrained and chopped
  • 1.5 teaspoons white sugar
  • 1.5 tablespoons chopped fresh parsley
  • 1 sprig fresh thyme
  • 2 bay leaves
  • 1 pinch salt
  • 0.5 teaspoon ground cayenne pepper
  • 1 pinch ground black pepper
  • 1 pound andouille sausage, cut into 1/2 inch pieces
  • 0.5 pound crabmeat, flaked
  • 1 pound medium shrimp - peeled and deveined
  • 0.5 teaspoon hot pepper sauce
  • 0.25 cup Worcestershire sauce
  • 0.5 lemon
  • file powder (see Note)
Instructions:
  • In a large skillet over medium heat, melt butter until golden and fragrant. Stir in garlic, onions, celery, and okra, cooking until they turn a delicious golden brown. Remove from heat and set aside.
  • In a large heavy-bottomed stock pot over medium-high heat, melt 1/4 cup of butter and add flour to make a chocolate brown roux. Stir in the vegetable mixture and stew meat, cooking until vegetables are tender and meat is evenly browned. Add water, tomatoes, and sugar. Season with parsley, thyme, bay leaves, salt, cayenne pepper, and black pepper. Bring to a boil, then simmer for 2 1/2 hours, stirring occasionally.
  • Combine shrimp, crabmeat, and andouille in the stock pot. Add hot pepper sauce and Worcestershire sauce, along with the juice from a lemon (after removing the seeds). Simmer for another 10 minutes, stirring occasionally. Finish by discarding the bay leaves, sprinkling with filé powder, and serving over rice.

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