Favorite Gumbo
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 10
- 1/4 cup butter
- 1/4 cup all purpose flour
- 1/2 lemon juiced
- 4 cloves garlic minced
- 1/8 tsp black pepper
- salt to taste
- 3/4 cup celery chopped
- 8 cups water
- 1 1/2 tsp sugar
- 3 tb butter
- 2 cups onion chopped
- 1 lb fresh okra sliced thin
- 1/2 lb stew meat cubed
- 2 16 oz cans tomatoes chopped undrained
- 1 1/2 tb parsley fresh, chopped
- 2 to 3 sprigs fresh thyme
- 3 bay leaves whole
- 1/2 to 3/4 tsp cayenne pepper ground
- 1 lb andouille sausage sliced
- 1/2 lb crab meat can use canned
- 1 lb med shrimp peeled deveined
- 1 tsp good hot pepper sauce
- 1/4 cup worcestershire sauce optional
- Carbohydrate 15.3735674132162 g
- Cholesterol 150.6854675 mg
- Fat 24.0585863943199 g
- Fiber 4.16816931195701 g
- Protein 27.2510321870712 g
- Saturated Fat 10.4531823279537 g
- Serving Size 1 1 Serving (421g)
- Sodium 610.278491263918 mg
- Sugar 11.2053981012592 g
- Trans Fat 2.34333055038668 g
- Calories 387 calories
Cook onion, garlic, celery and okra in large skillet with 2 Tb of butter until golden brown, stirring constantly. Set aside. Make Roux, in heavy bottomed pot over medium high heat melt 1/4 cup butter, add flour and stir constantly until chocolate brown. DO NOT BURN. Add vegetable mixture and beef, cook until meat is browned evenly. Add water tomatoes and sugar. Stir, season with parsley, thyme, salt, bay leaves, cayenne and black pepper. Bring to a boil, reduce heat and simmer for 2 to 3 hours, stirring occasionally. Add sausage , crab and shrimp. ( I like to brown sausage a little before adding to pot) Add hot pepper sauce and worcestershire. add lemon juice. Simmer another 10 to 15 minutes. Serve over rice in bowl Great with fresh french bread and real butter
