This from-scratch gumbo made with a roux takes a little bit of time, but it is well worth the effort. No bouillon, chopped tomatoes, chicken, sausage, or bacon here! Impress your Cajun friends with this wonderful gumbo. Serve over white rice with a side of French bread.
Ingredients
- all-purpose flour: 0.5 cup
- vegetable oil: 0.5 cup
- butter: 1 Tbsp
- celery: 1 cup (chopped)
- green onions: 1 cup (chopped)
- green bell pepper: 1 piece (chopped)
- water: 6 cups
- tomato sauce: 1 can (8 ounce can)
- Worcestershire sauce: 2 Tbsp
- garlic: 2 clove (minced)
- 1/2 teaspoons salt: 2 piece (divided, to taste)
- hot pepper sauce (such as Tabasco): 1 tsp (to taste)
- thyme: 0.5 tsp (dried)
- frozen chopped okra: 1 pound
- catfish: 1 pound (cut into 2-inch pieces)
- ½ pounds peeled and deveined shrimp: 1 piece
- gumbo file powder: 1 Tbsp (to taste)
Metric Conversion
Stages of cooking
-
Make the roux: Combine flour and oil in a Dutch oven or large heavy pot over medium-high heat. Cook, stirring constantly with a wooden spoon, until the roux is dark brown, thick and bubbly, and smells like peanuts, about 10 minutes. Set aside to cool and thicken.
-
Make the gumbo: Melt butter in a skillet over medium heat. Add celery, green onions, and bell pepper; cook and stir until tender, about 10 minutes. Add to the roux.
-
Stir water, tomato sauce, Worcestershire sauce, garlic, 2 teaspoons salt, hot pepper sauce, and thyme into the vegetable mixture. Return to the stovetop and bring to a gentle boil, then reduce the heat to medium-low and simmer for 1 hour.
-
Stir in okra and cook until tender, about 15 minutes. Add catfish, stir gently, and cook until the flesh flakes easily with a fork, about 5 minutes. Gently stir in shrimp and cook until bright pink, about 3 minutes. Season with the file powder and remaining 1/2 teaspoon salt. Stir to combine, then ladle into bowls.
