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Recipe Big Charlie's Gumbo (Soup)
Home Cooking
Required Ingredients:
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 cups chopped onion
- 3/4 cup chopped celery
- 1 pound okra, chopped
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 pound cubed beef stew meat (optional)
- 8 cups water
- 1 (16 ounce) can whole tomatoes, undrained and chopped
- 1 1/2 teaspoons white sugar
- 1 1/2 tablespoons chopped fresh parsley
- 1 sprig fresh thyme
- 2 bay leaves
- 1 pinch salt
- 1/2 teaspoon ground cayenne pepper
- 1 pinch ground black pepper
- 1 pound andouille sausage, cut into 1/2 inch pieces
- 1/2 pound crabmeat, flaked
- 1 pound medium shrimp - peeled and deveined
- 1/2 teaspoon hot pepper sauce
- 1/4 cup Worcestershire sauce
- 1/2 lemon
- file powder to taste (optional)
Preparing/Cooking:
- 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 file powder, and serve.
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