The Pioneer Woman Tasty Kitchen
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Gumbo

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Level: Intermediate

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Description

A spicy creole stew, you’ll love it!

Ingredients

  • 1 stick Butter
  • ½ cups Flour
  • 2 whole Yellow Onions, Chopped
  • 2 whole Bell Peppers, Chopped
  • 4 stalks Celery, Chopped
  • 3 cloves Garlic
  • 1-½ pound Andouille (or Other Spicy) Sausage
  • 2-½ quarts Chicken Stock
  • ½ teaspoons Thyme
  • ⅛ teaspoons Allspice
  • ½ teaspoons Cayenne Pepper
  • 3 whole Bay Leaves
  • 1 teaspoon Basil
  • Salt And Pepper, to taste
  • 1 cup Okra, Sliced
  • 1 pound Shrimp Or Cubed Fish
  • 4 cups White Rice, Cooked

Preparation

First you make a roux. Melt the butter in a large soup/stew pot, and mix the flour into the butter. Cook, stirring constantly over medium heat until dark and nutty.

Add the vegetables (except the okra) and saute until the onions are translucent.

Add the sliced sausage and saute until it is slightly browned.

Pour in your stock, and add the seasonings. You can substitute any creole/cajun seasoning blend for those listed above.

Add the okra now, and bring everything to a boil on high heat, then turn down to simmer.

Simmer for as long as you can possibly stand it.

5 minutes before serving, add the shrimp/fish. Turn the heat back up to high, and when it boils, the seafood is fully cooked and the gumbo is ready to serve.

Spoon some rice into each bowl, and ladle the gumbo over that. Serve with a nice crusty bread.

3 Comments

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mariec on 9.6.2010

This sounds so good, but I live in the spiceless north (ohio) and I will never find andouille, here (I had to figure-out that it was sausage),…is there anything “common” that I can use to make this?

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austinfamily1997 on 2.11.2010

We had this fabulous gumbo for dinner last night….. Can I say YUM!!!! It was a huge hit with my husband especially. I used chicken and andouille but other than that I did not change a thing…… It was perfectly spicy and very hearty

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caffeinatedmom on 8.26.2009

Anytime a recipe starts with “First you make a roux” I know it’s gonna be good! A classic creole dish, this gumbo is very tasty. The only step I altered is that I sauteed my andouille in a separate skillet, then added it to the veggies, just to cut back on a little grease. Thanks for posting this, Rebecca F!

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