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My review
Big Charlie's Gumbo
Eric Bernabe
"This is a basic gumbo recipe with a lot of added flavor. You can omit the stew meat if you choose or add something in its place. I recommend you serve this recipe over rice, like many other gumbo recipes."
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Ingredients
4 h servings 421Original recipe yields 10 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Melt butter in a large skillet over medium heat. Cook garlic, onions, celery and okra, stirring constantly until golden brown. Set aside.
- In a large heavy bottomed stock pot over medium-high heat, combine 1/4 cup of butter and flour. Cook, stirring constantly, until the roux becomes chocolate brown. Stir in the vegetable mixture, and stew meat. Cook, stirring, until vegetables are tender, and meat is evenly brown. Stir in water, tomatoes and sugar. Season with parsley, thyme, bay leaves, salt, cayenne pepper and black pepper. Bring to a boil, reduce heat, and simmer for 2 1/2 hours, stirring occasionally.
- Add shrimp, crabmeat and andouille to stock pot. Stir in hot pepper sauce and Worcestershire sauce. Remove seeds from lemon and squeeze juice into stock pot. Simmer an additional 10 minutes, stirring occasionally. Remove bay leaves, sprinkle with filé powder, if using, and serve over rice.
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Footnotes
- Cook's Note:
- Filé powder can be added off the heat to thicken the gumbo. If added while the gumbo is still cooking, it may become stringy and unpleasant. File powder is ground sassafras leaves. It is available in many supermarkets.
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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Reviews
Read all reviews 115145 Ratings
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Most helpful positive review
5/10/2007
1st gumbo i made and haven't had to try any others...made this multiple times, by the book and with alterations, personal best is as such... use 1/3 cup flour and butter and take your time when ...
Most helpful critical review
4/9/2011
It came out okay, but it did not have the "gumbo flavor" I've had out of New Orleans, so I added some Zataran's gumbo seasoning to give it a kick.
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5/10/2007
1st gumbo i made and haven't had to try any others...made this multiple times, by the book and with alterations, personal best is as such... use 1/3 cup flour and butter and take your time when ...
2/21/2001
This Gumbo was wonderful!! I made it for my husbands 50th birthday dinner. It does take quite a bit of time to make but it was worth every minute. I left out the stew beef and added anduille s...
6/3/2001
This recipe is exceptional. I left out the beef, and served it over rice, it was quite good that way, I didn't feel that anything was missing. The andouille sausage adds a LOT of flavor, you r...
11/19/2007
Great recipe. I took out the beef and added a 3 pound rotisserie chicken (pulled and stringed). Also made crawfish cornbread to compliment. Next time I will use rock shrimp because I prefer w...
9/19/2005
My boyfriend owns a bar, and I made this gumbo for his Mardi gras celebration this year, and everyone LOVED it. I get requests for it all the time. Now that football season is underway I'll be...
1/25/2008
Delicious! I did substitute scallops for the beef. Great recipe as written. My hot sauce was habanero.
2/14/2004
I thought this recipe was awesome. Very spicy. I did add oysters to the mix tho. For someone like myself that loves fiery food, this is a great recipe. now if i could just convince my family t...
1/26/2002
I added chicken gizzards instead of the stew beef. The gumbo was everything I expected it to be. It has become one on my favorite recipes.