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Big Charlie's Gumbo

4

240 min

Big Charlie's Gumbo

Big Charlie's Gumbo Photo 1

Time

240 min

Serving

10 persons

Calories

421

Rating

4.00★ (151)

Cuisine

Author: Victoria Buriak
This is a basic gumbo recipe with a lot of added flavor. You can omit the stew meat if you choose or add something in its place. I recommend you serve this recipe over rice, like many other gumbo recipes.

Ingredients

  • butter: 2 Tbsp
  • garlic: 3 clove (minced)
  • onion: 2 cups (chopped)
  • celery: 0.75 cup (chopped)
  • okra: 1 pound (chopped)
  • butter: 0.25 cup
  • all-purpose flour: 0.25 cup
  • beef stew meat: 0.5 pound (cubed, optional)
  • water: 8 cups
  • whole tomatoes, undrained and: 1 can (16 ounce can, chopped)
  • ½ teaspoons white sugar: 1 piece
  • ½ tablespoons chopped fresh parsley: 1 piece
  • sprig fresh thyme: 1 piece
  • bay leaves: 2 piece
  • pinch salt: 1 piece
  • ground cayenne pepper: 0.5 tsp
  • pinch ground black pepper: 1 piece
  • andouille sausage: 1 pound (cut into 1/2 inch pieces)
  • crabmeat, flaked: 0.5 pound
  • medium shrimp: 1 pound (peeled and deveined)
  • hot pepper sauce: 0.5 tsp
  • Worcestershire sauce: 0.25 cup
  • lemon: 0.5 piece
  • file powder (see Note):

Metric Conversion

Stages of cooking

Big Charlie's Gumbo Photo 21
Big Charlie's Gumbo Photo 32
Big Charlie's Gumbo Photo 43
  1. Melt butter in a large skillet over medium heat. Cook garlic, onions, celery, and okra, stirring constantly until golden brown. Set aside.
    Big Charlie's Gumbo Photo 2
  2. In a large heavy-bottomed stock pot over medium-high heat, combine 1/4 cup butter and flour. Cook, stirring constantly, until the roux becomes chocolate brown. Stir in the vegetable mixture, and stew meat. Cook, stirring, until vegetables are tender, and meat is evenly brown. Stir in water, tomatoes, and sugar. Season with parsley, thyme, bay leaves, salt, cayenne pepper, and black pepper. Bring to a boil, reduce heat, and simmer for 2 1/2 hours, stirring occasionally.
    Big Charlie's Gumbo Photo 3
  3. Add shrimp, crabmeat, and andouille to the stock pot. Stir in hot pepper sauce and Worcestershire sauce. Remove seeds from lemon and squeeze juice into the stock pot. Simmer an additional 10 minutes, stirring occasionally. Remove bay leaves, sprinkle with filé powder, and serve over rice.
    Big Charlie's Gumbo Photo 4

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