Dive into the heart of Louisiana with this rich and flavorful Creole Gumbo that’s sure to impress!Ingredients:
– 1/3 cup Vegetable Oil or Bacon drippings
– 1 1/4 pounds Okra fresh or frozen
– 1/2 teaspoon White Pepper
– 1/2 teaspoon cayenne pepper
– 1/2 teaspoon Black Pepper
– 2 cups Yellow Onions diced
– 1 Green Bell Pepper chopped
– 6 cups Seafood Stock divided
– 2 teaspoon Minced Garlic
– 1 teaspoon Onion Powder
– 1 teaspoon Thyme dried
– 4 tablespoon Unsalted Butter
– 1 can Whole or diced tomatoes (14.5 ounce)
– 1 lb Smoked Sausage
– 1 lb Shrimp Peeled and deveined (26/30)
– 1/2 cup Green Onions Sliced (for serving)
– 2 tablespoon Gumbo Filé (for serving)
– 3 cups Cooked Parboiled Rice (for serving)
1. In a larger saucepan or Dutch oven, heat 1/3 cup Vegetable Oil until it steams (about 3 minutes). Add 3 cups Okra and cook for 3 minutes, stirring occasionally. Season with white, cayenne, and black pepper, cooking until the okra is browned (about 7-10 minutes).
2. Reduce to medium heat, stir in yellow onions and green bell pepper; cook for 5 minutes.
3. Pour in 1 cup of stock, scraping the pan’s bottom. Add minced garlic, thyme, onion powder, and butter; stir until melted. Add remaining stock and diced tomatoes; bring to a boil.
4. Mix in smoked sausage and boil again. Lower heat to medium-low and simmer for 45 minutes uncovered, stirring occasionally.
5. Add remaining okra and simmer for another 10 minutes.
6. Stir in shrimp and boil until pink and cooked, then remove from heat.
7. Add gumbo filé, adjusting spices to taste. Serve with cooked rice and garnish with sliced green onions.
