Recipe by Eric Bernabe
"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."
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cubed beef stew meat
1 (16 ounce) can
whole tomatoes, undrained and chopped
1 1/2 teaspoons
1 1/2 tablespoons
chopped fresh parsley
ground cayenne pepper
ground black pepper
andouille sausage, cut into 1/2 inch pieces
medium shrimp - peeled and deveined
hot pepper sauce
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
It came out okay, but it did not have the "gumbo flavor" I've had out of New Orleans, so I added some Zataran's gumbo seasoning to give it a kick.
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!!
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
Great recipe. I took out the beef and added a 3 pound rotisserie chicken (pulled and stringed). Also made crawfish cornbread to compliment. Next time I will use rock shrimp because I prefer whole shrimp, and the ones I got had to be cut down. I simmered for an extra hour before adding meat and then simmered for another hour before adding file powder, just to make sure the flavors were more combined. Was a huge hit with my friends.
My boyfriend owns a bar, and I made this gumbo for his Mardi gras celebration this year, and everyone LOVED it. I get requests for it all the time. Now that football season is underway I'll be making it again. Thanks!!!!
Delicious! I did substitute scallops for the beef. Great recipe as written. My hot sauce was habanero.
I thought this recipe was awesome. Very spicy. I did add oysters to the mix tho. For someone like myself that loves fiery food, this is a great recipe. now if i could just convince my family to eat it!
* Percent Daily Values are based on a 2,000 calorie diet.
Big Charlie's Gumbo
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 421
** Calories from Fat: 242
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