New Orleans Gumbo
Servings 0
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion diced
- 1 green bell pepper diced
- 4 stalks celery diced
- 3 cloves garlic minced
- 1/4 cup all-purpose flour
- 2 quarts chicken or vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon Worcestershire sauce
- 2 bay leaves
- 2 cups diced okra
- 2 cups diced cooked chicken or sausage
- 2 cups cooked shrimp
- 2 cups cooked crabmeat
- 1/4 cup chopped fresh parsley
- 3 tablespoons hot sauce
- 2 tablespoons file powder
- Salt and pepper
Instructions
- 1. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, bell pepper, celery and garlic. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- 2. Sprinkle the flour over the vegetables and cook, stirring, for 2 minutes.
- 3. Slowly whisk in the broth and tomato paste, stirring constantly to avoid lumps.
- 4. Add the thyme, oregano, paprika, cayenne pepper, Worcestershire sauce and bay leaves. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes.
- 5. Add the okra, chicken or sausage, shrimp, crabmeat, parsley, hot sauce and file powder. Simmer for 10 minutes.
- 6. Season with salt and pepper to taste. Serve hot.
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