3/4 cup oil, split into ¼ and ½ cup containers
1 pound okra, frozen, sliced or fresh
½ cup all-purpose flour
1 can 28oz. diced tomatoes
2 cups celery, medium diced
2 cups onion, medium diced
2 cups green pepper, medium diced
1 pound Andouille sausage, sliced or diced
½ tsp. dried thyme
½ tsp. cayenne
2 bay leaves
8 cups water or vegetable stock
1 8oz. bottle clam juice
salt & pepper
2lbs. medium shrimp, peeled and deveined
2 cups white rice, cooked
hot sauce and file powder
1. In a sauté pan over medium-high heat, heat ¼ cup of oil, and then add the okra. Cook the okra, stirring often, until most of the slime has disappeared, about 10-15 minutes. Set aside.
2. In a heavy soup pot on medium heat, add ½ cup oil, then add the flour and stir until combined, making a roux. Continue cooking and stirring until the roux turns the color of caramel/tan, about 10-15 minutes.
3. Add the tomatoes, celery, onions, pepper, sausage, thyme, cayenne, and bay leaves, and cook 15-20 minutes until the vegetables are soft.
4. Add the stock (or water), clam juice and okra. Bring the liquid to a boil. Reduce the heat and simmer 10-15 minutes. Season with salt and pepper.
5. Add the shrimp and cook 5 minutes more.
6. Serve over rice, with hot sauce and filé powder.
Tips & Tricks
• You can prepare the gumbo base up to step #4 two days and place in fridge. Then reheat and add shrimp before serving.
• The base can be frozen for 3 months. When ready to use defrost and bring to a boils then add shrimp right before serving.
• You can serve a small serving of gumbo as a starter or a big bowl as a main dish.
• As with all stews, it get better as it sits. It is great as left overs.