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I like this gumbo recipe because it doesn't have the traditional roux in it and is lighter, but still full of flavor.Gumbo is only as good as the stock it's made with, so take the time to make your own! I like to add two pounds of frozen crawfish tails, defrosted, to this and will also add sliced andouille sausage occasionally.Originally from the 1984 "Comander's Palace New Orleans Cookbook".
- 3 cups diced onions
- 2 cups diced green bell peppers
- 1 (28 ounce) canof petite diced tomatoes
- 1 cup tomato sauce
- 1 1⁄2 teaspoons thyme
- 1 1⁄2 tablespoons minced garlic
- 4 bay leaves
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 1 1⁄2 lbs frozen cut okra, defrosted
- 2 quarts seafood stock
- 2 lbs shrimp, peeled and deveined (use the shells to make your seafood stock)
- 2 dozen oysters, shucked
- 1 lb lump crabmeat
- 2 tablespoons file powder
- Combine onions, peppers, tomatoes and their juice, and tomato sauce in a heavy 8 quart pot.
- Cook on medium heat for 10 minutes, stirring occasionally.
- Add thyme, garlic, bay leaves, salt and pepper; blend well, and simmer for 10 minutes.
- Add okra. When okra is bright in color and is cooked but still crisp, add stock. Bring to a rapid, rolling boil, then lower heat.
- Add shrimp, oysters, and crab meat and simmer for 15 minutes longer.
- Combine filé powder with 1 cup of the soup. Remove gumbo from heat and stir in the file'-soup mixture. Correct seasoning to taste.
- Served over cooked rice and season to taste with Tabasco sauce.