Description
Discover how to make a delicious Seafood Gumbo with this easy-to-follow recipe. Learn the secrets to creating a flavorful and comforting seafood dish.
Ingredients
- 1 cup (240 ml) all-purpose flour
- 75 cup (180 ml) vegetable oil
- 1 cup (240 ml) coarsely chopped celery
- 1 large onion, coarsely chopped
- 1 large green bell pepper, coarsely chopped
- 2 cloves garlic, minced
- 1 pound (450 g) beef sausage, sliced
- 3 quarts (2.8 liters) water
- 6 cubes beef bouillon
- 1 tablespoon (15 ml) white sugar
- salt to taste
- 2 tablespoons (30 ml) hot pepper sauce (such as Tabasco®), or to taste
- 5 teaspoon (3 ml) Cajun seasoning blend (such as Tony Chachere’s®), or to taste
- 4 bay leaves
- 5 teaspoon (3 ml) dried thyme leaves
- 1 (14.5 ounce/ 411 g) can stewed tomatoes
- 1 (6 ounce/ 170 g) can tomato sauce
- 4 teaspoons (20 ml) file powder, divided
- 2 tablespoons (30 ml) vegetable oil
- 2 (10 ounce/ 283 g) packages frozen cut okra, thawed
- 2 tablespoons (30 ml) distilled white vinegar
- 1 pound (450 g) beef substitute (e.g., plant-based protein)
- 3 pounds (1.4 kg) uncooked medium shrimp, peeled and deveined
- 2 tablespoons (30 ml) Worcestershire sauce
Instructions
- Collect all the necessary components.
- Create the roux: Blend the flour with 0.75 cup of vegetable oil in a large, heavy pot over low to medium heat until smooth. Stir the roux constantly until it reaches a deep mahogany brown, which may take 20 to 30 minutes. Monitor the heat carefully and keep stirring to prevent burning. Take it off the heat and continue stirring until it stops cooking.
- Prepare the gumbo: Put the celery, onion, green bell pepper, and garlic into a food processor and pulse until they are finely minced.
- Incorporate the chopped vegetables into the roux and add the sliced beef sausage. Cook on medium-low heat, stirring continuously, until the vegetables become soft, about 10 to 15 minutes. Remove from heat and set aside.
- In a large pot or Dutch oven, bring water and beef bouillon cubes to a boil over medium-high heat. Stir until the cubes dissolve, then carefully whisk the roux mixture into the boiling liquid.
- Lower the heat to a gentle simmer and blend in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Let the soup simmer on low for an hour; incorporate 2 teaspoons of file powder at the 45-minute point.
- Meanwhile, heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the okra and vinegar, cooking for 15 minutes; remove the okra with a slotted spoon and mix into the simmering soup.
- Add the beef substitute, shrimp, and Worcestershire sauce, and let the flavors meld for another 45 minutes. Stir in 2 more teaspoons of file powder just before serving.
- Serve warm and savor!
