New Orleans Gumbo

New Orleans Gumbo
2/3 cup butter
1/2 cup flour
1 pound fresh or frozen sliced okra*
1 cup chopped onion
1 cup diced carrot
1 cup diced celery
1 cup chopped bell pepper
2 tablespoons minced garlic
8 cups beef broth
1 can (28 oz) diced tomatoes
1-2 teaspoons cayenne pepper (to taste)
2 bay leaves
1 pound shelled, deveined raw shrimp
3 cups diced cooked chicken
2 cups sliced cooked smoked sausage
2 tablespoons snipped fresh parsley
Salt and pepper to taste
1-3 teaspoons Tabasco sauce (to taste)
3 tablespoons gumbo file´ **
6 cups cooked white rice
1 bunch sliced green onions

Make a dark roux by melting 1/2 cup butter in a heavy pan, add flour. While stirring constantly to prevent burning, cook to a dark brown color. Remove from heat and set aside.

Melt 1 tablespoon butter in heavy large stock pot or Dutch oven, add okra and sauté.* Add remaining butter and melt; add chopped onion, carrot, celery, and bell pepper. Sauté until vegetables are tender and begin to brown or caramelize. Add garlic, beef broth, canned tomatoes, cayenne pepper to taste and bay leaves. Bring to a boil, cover, reduce heat and simmer 10-15 minutes. Stir dark roux into vegetables, cover and simmer 10-15 minutes longer. Increase heat to medium-medium high, add shrimp, chicken, and sausage; continue to cook until shrimp is no longer pink (approx. 5 minutes). Season gumbo with salt, pepper and Tabasco sauce; remove from heat and stir in file´ powder. Serve with cooked rice garnished with sliced onions.


Gumbo is the mainstay of New Orleans cuisine. It is a delicious stew like dish that is distinctively flavored with dark roux and file´ powder.** Recipe makes enough for a whole party – freeze leftovers (or cut recipe in half). Makes about 16 cups, serves 12

* To prevent the slippery texture of okra, pan fry prior to adding any liquid.

** Gumbo file´ is the ground leaves of the sassafras tree. It may be found in the spice section of the grocery store.

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