- Prep Time:
- Cook Time:
- Serves:6
Indispensable to a good gumbo, okra are slender, ridged green seedpods with pointed ends. Sautéing the okra before adding it to the other ingredients turns it a lovely golden brown and lessens its viscous quality. A dash of filé powder acts as a thickener.
Recipe courtesy of Williams-Sonoma.com
Ingredients
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1 large yellow onion
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1 green bell pepper
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1 red bell pepper
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1/2 pound okra
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1/2 cup canola or vegetable oil
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6 tablespoons all-purpose flour
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3 garlic cloves, minced
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1 can (14.5 ounces) diced tomatoes with juices
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5 cups fish stock or bottled clam juice
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2 bay leaves
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2 1/2 tablespoons Creole seasoning blend
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Salt and freshly ground pepper, to taste
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1/2 pound andouille sausage, cut into 1-inch slices
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1 pound large shrimp, peeled and deveined
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1 cup fresh-cooked crabmeat, picked over to remove any shell fragments
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1 teaspoon filé powder
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Cooked white rice for serving
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2 tablespoons finely chopped fresh flat-leaf parsley
Preparation
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1
Dice the onion and the green and red bell peppers. Set aside.
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2
Trim the stems from the okra pods, then cut the pods crosswise into slices 1/2 inch thick.
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3
In a large, heavy soup pot over medium heat, warm 2 tablespoons of the canola oil. Add the okra and sauté, stirring occasionally, until golden brown and softened, about 15 minutes. Transfer to a bowl and set aside.
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4
In the same pot over medium heat, warm the remaining 6 tablespoons oil for 2 minutes.
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5
Whisk in the flour until incorporated. Cook the mixture, or roux, stirring constantly with a wooden spoon, until dark brown, about 4 minutes. Do not let the roux turn black.
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6
Add the onion and bell peppers and cook, stirring occasionally, until softened, 8 to 10 minutes. Add the garlic and cook for 1 minute more.
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7
Add the reserved okra, the tomatoes with their juices, stock, bay leaves, Creole seasoning, salt and pepper. Increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes to blend the flavors.
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8
Stir in the sausage, shrimp and crabmeat and cook until the sausage is heated through and the shrimp are pink, 3 minutes more.
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9
Sprinkle in the filé powder and stir for 30 seconds. Remove from the heat and discard the bay leaves.
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10
To serve, spoon white rice into warmed bowls, ladle the gumbo on top and garnish with the parsley.
Additional Info
