How to Make a Good Gumbo

Gumbo can serve a large party, or the recipe can be cut in half to serve a smaller group.

A traditional dish at Mardi Gras, gumbo has been called, "the greatest contribution of Louisiana kitchens to American cuisine," according to the website What's Cooking America. This thick, one-pot stew was created by French settlers using local ingredients with Spanish and African influences. The perfect gumbo recipe is difficult to determine. There are many different versions. Gumbo is comprised of a flour and oil base called the roux. All other ingredients and spices are up to the chef's discretion and tastes. Traditional gumbo is often made with seafood and okra.

Things You'll Need

• Large frying pan
• 2 tbsp. vegetable shortening
• 2 lb. chopped okra
• Large stew pot
• ½ cup oil
• ½ cup flour
• 2 medium onions, diced
• 3 ribs celery, diced
• 2 green bell peppers, diced
• 5 cloves garlic, minced
• 8 Roma tomatoes, seeded and diced
• 1 cup tomato puree
• 4 qt. crab, fish or shrimp stock
• Salt
• Fresh ground black pepper
• 1 tbsp. Creole seasoning blend
• 1 tsp. dried thyme
• 2 bay leaves
• 2 sprigs chopped parsley
• Crushed red pepper (optional)
• 2 lb. medium shrimp, peeled and deveined
• 1 jar oysters
• 1 lb. fresh lump crab meat
• 8 cups long grain rice, cooked

Instructions

Making Gumbo

1. 

   The word gumbo comes from the African word for okra, a vegetable used to thicken the stew.

   Heat 2 tbsp. of vegetable shortening in a large frying pan over medium high heat. Fry the okra for 30 to 40 minutes. Remove the okra from the stove and set aside.

2. 

   The base of any gumbo is called the roux, which is comprised of flour and oil.

   Create the roux. In a large non-reactive pot, heat ½ cup of oil over medium-high heat. Once the oil is hot, gradually add ½ cup of flour, whisking it into the oil.

3. 

   Cook gumbo in a large, non-reactive pot to keep okra from discoloring.

   Reduce the heat and cook the roux on low heat, stirring frequently. Cook the roux slowly for 45 minutes to an hour until it becomes dark brown. The roux will become thick and pasty with a nut-like odor.

4. 

   Chop and dice all the vegetables ahead of time.

   Add the onions, celery, green peppers and garlic. Sauté the vegetables until they are tender and the onions become translucent.

5. Add the green onions, diced tomatoes and tomato puree. Simmer over medium heat for 10 minutes.

6. Add salt and pepper to taste. Add the Creole seasoning, thyme, bay leaves and parsley. Simmer another 10 minutes to allow flavors to mingle.

7. Add okra and simmer 10 more minutes. Add the seafood stock and bring the gumbo to a boil.

8. 

   Adding crushed red pepper will give your gumbo a bite.

   Reduce the heat and simmer for 30 minutes. Adjust spices and seasonings to taste, adding more if needed. You can add 1 or 2 tsp. of crushed red pepper if you prefer a bite to your gumbo.

9. 

   Peel and devein the shrimp ahead of time.

   Add the shrimp 10 minutes before serving. Add the jar of oysters five minutes before serving, being leery of any possible shells in the jar. Add the crab meat just before serving, allowing it to heat all the way through.

10. 

    Ladle gumbo over cooked, long-grain white rice.

    Serve the gumbo over a bowl of cooked long-grain rice. This recipe will yield 10 to 12 entrée sized servings.

Tips & Warnings

• Although the roux is the base of any gumbo, it can also be adjusted. Less roux achieves a lighter gumbo. Always use equal parts of oil and flour when making the roux.

• Good gumbo is never achieved with poor ingredients. Make sure to use a good seafood stock. Water or bottled clam juice will not suffice. Never use imitation crab meat.

References

• What's Cooking America: Seafood Gumbo-Seafood Gumbo Recipe
• Gumbo Pages: Seafood Gumbo
• Great Party Recipes: Shrimp Gumbo Recipe

Resources

• Chicken and Smoked Sausage Gumbo with White Rice