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Authentic Creole Gumbo with Shrimp and Beef

Authentic Creole Gumbo with Shrimp and Beef

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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 6

Ingredients
  

  • 1/2 cup vegetable oil neutral oil like canola or vegetable
  • 1/2 cup all-purpose flour
  • 1 large yellow onion diced
  • 1 large green bell pepper diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 14.5 oz diced tomatoes canned, with juice
  • 4 cups chicken broth or seafood broth
  • 1 lb smoked beef sausage sliced into rounds
  • 1 lb large shrimp peeled and deveined
  • 1 cup okra sliced, fresh or frozen
  • 1 tbsp Creole seasoning
  • 1 tsp smoked paprika
  • 2 whole bay leaves
  • 1/4 cup fresh parsley chopped
  • 4 cups cooked white rice for serving

Instructions
 

  • Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Gradually whisk in the flour to begin making the roux.
  • Stir the roux constantly for 25 to 35 minutes until it reaches a deep, dark chocolate brown color.
  • Add the diced onion, bell pepper, and celery to the dark roux. Cook for 5 minutes until the vegetables soften.
  • Stir in the minced garlic and cook for an additional 1 minute until fragrant.
  • Slowly pour in the chicken broth while whisking continuously to prevent lumps from forming.
  • Stir in the diced tomatoes with their juices, sliced smoked beef sausage, sliced okra, Creole seasoning, smoked paprika, and bay leaves. Bring to a gentle boil.
  • Reduce the heat to low, cover, and simmer the gumbo for 45 to 60 minutes to allow the flavors to deepen and meld.
  • Uncover the pot and gently stir in the peeled shrimp. Simmer for 5 to 7 minutes until the shrimp turn pink and are fully cooked.
  • Remove the pot from the heat. Discard the bay leaves and stir in the fresh chopped parsley.
  • Ladle the hot gumbo over cooked white rice and serve immediately.