- Prep Time:30 minutes
- Cook Time:45 minutes
- Serves:6
Hearty slow-simmered traditional gumbo served ladled over steamed white rice. Traditionally made with smoked ham, jumbo shrimp, okra, and just a hint of Cajun seasoning for that spicy kick. Perfect for Mardi Gras season…or anytime you’re hungry!
Why try? Celebrate the rich heritage of Mardi Gras and the great city of New Orleans with this rich, satisfying stew that’s a meal in itself.
Nutritionals.
Per Serving: Calories 565, Protein 27.5g, Carbohydrate 51.7g (Dietary Fiber 4.4g), Sugar 6,9g, Fat 26.7g, (Saturated Fat 4.5g), Cholesterol 137.5mg, Sodium 1931.2mg.
% Daily Value: Calcium 15%, Iron 25%, Vitamin A 15%, Vitamin C 45%.
Ingredients
-
-
9 tablespoons olive oil
-
1/2 cup all-purpose flour
-
-
-
1 cup diced onions
-
3/4 cup fine diced ham
-
1/2 cup fine diced celery
-
1/2 cup diced green bell pepper
-
3 tablespoons minced garlic
-
2 quarts chicken broth
-
1 cup canned, diced tomatoes, drained
-
1 tablespoon Worcestershire sauce
-
1/2 teaspoon Tabasco® pepper sauce
-
4 dried bay leaves
-
1 tablespoon minced fresh basil
-
1 teaspoon minced fresh thyme
-
1 teaspoon minced fresh oregano
-
2 cups frozen sliced okra
-
2 teaspoons dried Cajun seasoning
-
1 teaspoon salt
-
1 pound raw peeled and de-veined shrimp
-
4 cups cooked long-grain white rice, warm
-
1/2 cup sliced green onions
Preparation
-
1
To prepare roux, heat 6 tablespoons olive oil in small heavy pan; add flour and whisk over medium heat, stirring constantly, until roux is a dark caramel color and has a toasted nut aroma. Remove from heat and reserve.
-
2
In a heavy 4-quart soup pot (or gumbo pot), heat 3 tablespoons olive oil over medium-high heat; add onions and sauté until translucent.
-
3
Add ham, celery, green peppers, and garlic; sauté for 3 minutes or until vegetables are tender.
-
4
Add reserved roux and stir until all vegetables are coated.
-
5
Slowly whisk in chicken broth; add tomatoes, Worcestershire sauce, Tabasco®, bay leaves, basil, thyme, oregano, okra, Cajun seasoning and salt.
-
6
Stir until blended, bring to boil, reduce heat and simmer for 15 minutes. Add shrimp and simmer an additional 10 minutes. Remove bay leaves.
-
7
To serve, portion rice in bowls and top with gumbo; garnish with minced green onions.
Additional Info
A good cast iron gumbo pot works great for a recipe like this one, or for other hearty soups and stews. Here’s
one we recommend.
Learn more about the heritage of Mardi Gras and some tips on hosting a fun Fat Tuesday party.
© Copyright 2008. The Food Channel®. All Rights Reserved. For permission to use in a printed cookbook or commercial website, please contact editor
