This Classic Orleans Gumbo is the last gumbo recipe you will ever need. Made with a traditional dark roux, crab, sausage, vegetables, shrimp, and served over steamed rice. It is one of my families favorite dinners to warm the soul on a cold day.

Prep 1 hour hr
Cook 2 hours hrs 40 minutes mins

Servings 6 servings

Ingredients

• ▢ 1 1/2 cup all-purpose flour
• ▢ 3/4 cup salted butter
• ▢ 1/2 cup celery coarsely chopped
• ▢ 1/2 large white onion coarsely chopped
• ▢ 1/2 large green bell pepper coarsely chopped
• ▢ 5 garlic cloves minced
• ▢ 1/2 lb andouille sausage sliced
• ▢ 6 cups water
• ▢ 3 cubes beef bouillon
• ▢ 1 tsp sugar
• ▢ 1/4 tsp cajun seasoning
• ▢ 1 tbsp hot sauce
• ▢ 4 bay leaves
• ▢ 1/4 tsp dried thyme
• ▢ 1 14.5oz can diced tomatoes
• ▢ 1 8oz can tomato sauce
• ▢ 2 tsp cornstarch
• ▢ 1 10oz package of frozen cut okra
• ▢ 1 tbsp white vinegar
• ▢ 1/2 lb lump crab meat
• ▢ 1 lb uncooked medium shrimp peeled and deveined
• ▢ 1 tbsp Worcestershire sauce

Method

1. Start by making a roux by melting the butter over medium heat then once melted adding in the flour and whisking together until turns a rich mahogany brown color, about 20-30 minutes. Once the roux forms a smooth, mahogany brown mixture, remove from the heat and continue to whisk until it stops cooking.
2. Place celery, onion, green bell pepper, and garlic into the work bowl of a food processor and pulse until finely chopped. Add the vegetables and sausage into the roux and bring the mixture to a simmer over medium-low heat. Cook until the vegetables are tender. Remove from heat, set aside.
3. Bring the water and beef bouillon cubes to a boil in a large soup pot. Whisk until the cubes dissolve, then whisk the roux mixture into the boiling water. Reduce the heat to a simmer. Add in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, diced tomatoes, and tomatoes sauce. Simmer the soup over low heat for 1 hour.
4. While the soup simmers, melt the remaining butter in a skillet and cook the okra with vinegar over medium heat for 15 minutes. Stir in the okra into the simmering gumbo.
5. Then add in the crab meat, shrimp, and Worcestershire sauce and simmer until the flavors have blended, another 45 minutes. Stir in the cornstarch just before serving.
6. Serve hot over white rice. Season with salt and black pepper to taste.

Nutrition

Calories310kcal
Carbohydrates12g
Protein31g
Fat14g
Saturated Fat5g
Cholesterol243mg
Sodium1372mg
Potassium345mg
Fiber1g
Sugar2g
Vitamin A198IU
Vitamin C18mg
Calcium152mg
Iron3mg