Name: Big Charlie's Gumbo
Prep time: 30 min
Cook time: 30 min
Yield: 10
Ingredients: Butter - 2 tablespoons; Garlic, minced - 3 cloves; Chopped onion - 2 cups; Chopped celery - ¾ cup; Okra, chopped - 1 pound; Butter - ¼ cup; All-purpose flour - ¼ cup; Cubed beef stew meat (Optional) - ½ pound; Water - 8 cups; Whole tomatoes, undrained and chopped - 1 (16 ounce) can; White sugar - 1 ½ teaspoons; Chopped fresh parsley - 1 ½ tablespoons; Fresh thyme - 1 sprig; Bay leaves - 2; Salt - 1 pinch; Ground cayenne pepper - ½ teaspoon; Ground black pepper - 1 pinch; Andouille sausage, cut into 1/2 inch pieces - 1 pound; Crabmeat, flaked - ½ pound; Medium shrimp - peeled and deveined - 1 pound; Hot pepper sauce - ½ teaspoon; Worcestershire sauce - ¼ cup; Lemon - ½; File powder (see Note) - ½

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Big Charlie's Gumbo

1. Butter - 2 tablespoons

2. Garlic, minced - 3 cloves

3. Chopped onion - 2 cups

4. Chopped celery - ¾ cup

5. Okra, chopped - 1 pound

6. Butter - ¼ cup

7. All-purpose flour - ¼ cup

8. Cubed beef stew meat (Optional) - ½ pound

9. Water - 8 cups

10. Whole tomatoes, undrained and chopped - 1 (16 ounce) can

11. White sugar - 1 ½ teaspoons

12. Chopped fresh parsley - 1 ½ tablespoons

13. Fresh thyme - 1 sprig

14. Bay leaves - 2

15. Salt - 1 pinch

16. Ground cayenne pepper - ½ teaspoon

17. Ground black pepper - 1 pinch

18. Andouille sausage, cut into 1/2 inch pieces - 1 pound

19. Crabmeat, flaked - ½ pound

20. Medium shrimp - peeled and deveined - 1 pound

21. Hot pepper sauce - ½ teaspoon

22. Worcestershire sauce - ¼ cup

23. Lemon - ½

24. File powder (see Note) - ½

How to cook deliciously - Big Charlie's Gumbo

1. Stage

Melt butter in a large skillet over medium heat. Cook garlic, onions, celery, and okra, stirring constantly until golden brown. Set aside.

2. Stage

In a large heavy-bottomed stock pot over medium-high heat, combine 1/4 cup 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.

3. Stage

Add shrimp, crabmeat, and andouille to the stock pot. Stir in hot pepper sauce and Worcestershire sauce. Remove seeds from lemon and squeeze juice into the stock pot. Simmer an additional 10 minutes, stirring occasionally. Remove bay leaves, sprinkle with filé powder, and serve over rice.