Big Charlie's Gumbo

SUBMITTED BY: Eric Bernabe PHOTO BY: CYNDIE4

"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."

PREP TIME	30 Min
COOK TIME	3 Hrs 30 Min
READY IN	4 Hrs

SERVINGS & SCALING

Original recipe yield: 10 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 tablespoons butter
3 cloves garlic, minced
2 cups chopped onion
3/4 cup chopped celery
1 pound okra, chopped
1/4 cup butter
1/4 cup all-purpose flour
1/2 pound cubed beef stew meat (optional)
8 cups water
1 (16 ounce) can whole tomatoes, undrained and chopped
1 1/2 teaspoons white sugar
1 1/2 tablespoons chopped fresh parsley
1 sprig fresh thyme
2 bay leaves
1 pinch salt
1/2 teaspoon ground cayenne pepper
1 pinch ground black pepper
1 pound andouille sausage, cut into 1/2 inch pieces
1/2 pound crabmeat, flaked
1 pound medium shrimp - peeled and deveined
1/2 teaspoon hot pepper sauce
1/4 cup Worcestershire sauce
1/2 lemon
file powder

READ REVIEWS (25)

DIRECTIONS

Melt butter in a large skillet over medium heat. Cook garlic, onions, celery and okra, stirring constantly until golden brown. Set aside.
In a large heavy bottomed stock pot over medium-high heat, combine 1/4 cup of 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.
Add shrimp, crabmeat and andouille to stock pot. Stir in hot pepper sauce and Worcestershire sauce. Remove seeds from lemon and squeeze juice into stock pot. Simmer an additional 10 minutes, stirring occasionally. Remove bay leaves, sprinkle with file powder, and serve.

Note

File powder can be added off the heat to thicken the gumbo. If added while the gumbo is still cooking, it may become stringy and unpleasant. File powder is ground sassafras leaves. It is available in many supermarkets.

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REVIEWS

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Reviewed on Oct. 17, 2003 by LISA 69

This Gumbo was wonderful!! I made it for my husbands 50th birthday dinner. It does take quite a bit of time to make but it was worth every minute. I left out the stew beef and added anduille sausage to it, gave it that extra bite. My best friend told me that it was THE best meal I had ever cooked and coming from her, that was a major compliment!!

9 users found this review helpful

Reviewed on Oct. 17, 2003 by Eva

This recipe is exceptional. I left out the beef, and served it over rice, it was quite good that way, I didn't feel that anything was missing. The andouille sausage adds a LOT of flavor, you really shouldn't substitute anything else for it. Splash in some Tabasco, and you're in heaven; this meal is incredible

9 users found this review helpful

Reviewed on May 10, 2007 by rdd

1st gumbo i made and haven't had to try any others...made this multiple times, by the book and with alterations, personal best is as such... use 1/3 cup flour and butter and take your time when making the roux (until deep brown), do stir constantly, it will be fine... fresh okra, venison rather than beef, vegetable juice instead of water, dbl the cayenne pepper, dbl the hot sauce (a habenero xxx or hellfire), add a extra 14.5 oz can of diced tomatoes, use high grade andouille sausage (ordered from jacob's in louisiana on-line, hard to get top-line in michigan), king crab, extra 1/2 cup celery, and although cognizent of the ol cajun addage, "never add file when using okra, as they cancel each other taste" i do add a tspn of file just as cooking is finished as well as encourage addition to individual bowls before eating...the finished product has a bite as cajun should but is not uncomfortable by any means...this recipe is always a big hit at group gatherings and expect recipes requests...thanks eric

6 users found this review helpful

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