This is a basic gumbo recipe with a lot of added flavor. We tend to eat it as a soup. A big bowl of it can constitute a whole meal!! This recipe can also be served over rice, like many other gumbo recipes.
Although it takes 4 hours in total to prepare, it is well worth the effort!!!
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
5 medium tomatoes, chopped
8 cups vegetable stock (16 ounce)
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
2 large squid, cleaned and cut into bite size pieces
1 pound medium shrimp – peeled and deveined
1/2 teaspoon hot pepper sauce
1/4 cup Worcestershire sauce
1/2 lemon
Directions
Melt butter in a large skillet over medium heat. Cook garlic, onions, celery and okra, stirring constantly until onions are 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 tomatoes. Cook, stirring, until vegetables and tomatoes are tender.
Stir in vegetable stock 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, squid 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.
Time: Prep 30m Cook 3h 30m Ready In 4h
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