There is nothing better to represent a true taste of New Orleans than gumbo, a filling soup that is usually prepared in large, black, iron pots. A cultural and gastronomical symbol of Louisiana, it can be based on seafood and okra with tomatoes, or on turkey and chicken with added ham, sausage, and poached oysters.
American Gumbo
Course: SoupsCuisine: AmericanDifficulty: Medium4
servings15
minutes45
minutes460
kcal1
hourIngredients
1/4 cup Canola Oil
3 tablespoons Butter
1/2 cup All Purpose Flour
1 Bayleaf
1 cup White Onions finely chopped
1 cup Celery finely chopped
1 cup Capsicum finely chopped (green bell pepper)
1 teaspoon Garlic
4 cups Low sodium Shrimp Stock
1/2 cup Crushed Tomatoes / tomato puree
1/2 cup Homemade Cajun Seasoning see Note 6 below
5-6 Andouille Sausages diced diagonally
2 cups Okra diced
15-20 Shrimp medium
Salt to taste
Parsley chopped (for garnishing)
Directions
- Start by preparing the roux. Heat oil and butter in a dutch oven or heavy bottomed pot and add flour. Cook the flour while stirring fairly regularly on a medium flame for 20 minutes till it gradually deepens in color to the color of peanut butter. It’s important to keep stirring so that the flour doesn’t stick to the bottom or burn (watch the video above to see how the flour changes color as it cooks).
- Once the roux has reached the desired color, add the bayleaf, onions, celery and capsicum and stir for two to three minutes till the onions are tender. Add garlic and slowly start adding shrimp stock while stirring continuously till the mixture thickens a little and comes to a boil.
- Stir in crushed tomatoes or tomato puree, cajun seasoning and salt (if using) along with sausages and okra. Mix this well and bring this to a boil. Once the stew starts boiling, reduce the flame and cover and let it simmer for 15 minutes or till the okra is cooked and not slimy anymore.
- Add shrimp to the pot, simmer for 8-10 minutes and turn off the flame. (if using smaller or larger sized shrimp, cooking time will vary slightly). Top with chopped parsley and serve hot. This gumbo keeps for days and leftovers taste even better!
