● 2 quarts beef stock or canned beef broth
● 1 cup smoked ham, chopped
● 2 bay leaves
● 2 tablespoons crushed red pepper, flaked
● 1 tablespoon salt
● 3 tablespoons vegetable oil
● 3 cups okra, frozen or fresh cut in ½ inch pieces
● 2 large onion, chopped
● 1 green bell pepper, cored, seeded,and minced
● 2 stalks celery, chopped
● 2 cloves garlic, minced
● 1 16 oz can whole tomatoes, crushed
● ¼ cup catsup
● 1 tablespoon hot pepper sauce
● 1 tablespoon worcestershire sauce
● ½ teaspoon dried thyme
● 1 pound shrimp
● 1 pound crab meat or 6 hard-shell crabs cooked and cleaned
● 1 bunch scallions, chopped
● 12 oysters, shucked with liquid
● 1 cup cooked rice, plus more for serving
● OPTIONAL: 1 tablespoon gumbo filè powder, or serve on the side
● 1 cup smoked ham, chopped
● 2 bay leaves
● 2 tablespoons crushed red pepper, flaked
● 1 tablespoon salt
● 3 tablespoons vegetable oil
● 3 cups okra, frozen or fresh cut in ½ inch pieces
● 2 large onion, chopped
● 1 green bell pepper, cored, seeded,and minced
● 2 stalks celery, chopped
● 2 cloves garlic, minced
● 1 16 oz can whole tomatoes, crushed
● ¼ cup catsup
● 1 tablespoon hot pepper sauce
● 1 tablespoon worcestershire sauce
● ½ teaspoon dried thyme
● 1 pound shrimp
● 1 pound crab meat or 6 hard-shell crabs cooked and cleaned
● 1 bunch scallions, chopped
● 12 oysters, shucked with liquid
● 1 cup cooked rice, plus more for serving
● OPTIONAL: 1 tablespoon gumbo filè powder, or serve on the side
1. Combine the stock, ham, bay leaves, red pepper, and 2 teaspoons of the
salt in a large kettle.Heat to rolling boil over high
heat. Reduce the heat to a simmer, cover, and cook 1 hour.
2. Meanwhile, make the roux: Heat the bacon drippings in a skillet over a
medium heat. Stir in the flour until absorbed.Cook over very low heat, stirring constantly, until flour is dark
mahogany brown and the roux smells nutty, about 25 minutes. Be careful not to burn the flour or the roux is ruined.
3. In a separate large skillet, heat the oil over medium heat. Add the okra,
onions, green peppers,celery, and garlic. Sautè until
almost tender, about 10 minutes. Add the tomatoes and cook 5 minutes longer.
4. Add the sautèed vegetables and the roux to the hot beef stock along with remaining 1 teaspoon of salt, the catsup, hot pepper sauce, Worcestershire sauce, and thyme. Reduce the heat to very low and simmer, covered, 1 hour.
5.Stir in shrimp, crabmeat, and scallions into the gumbo. Cook 10 minutes. Add the oysters, rice,gumbo filè powder and cook 10 minutes.
Check the seasoning and serve over rice.
COOKS NOTE* 1. Filè powder is used to thicken the gumbo, but the okra serves
the same purpose. You can serve the powdered Filè on the side and let the
guest add it if they wish.
salt in a large kettle.Heat to rolling boil over high
heat. Reduce the heat to a simmer, cover, and cook 1 hour.
2. Meanwhile, make the roux: Heat the bacon drippings in a skillet over a
medium heat. Stir in the flour until absorbed.Cook over very low heat, stirring constantly, until flour is dark
mahogany brown and the roux smells nutty, about 25 minutes. Be careful not to burn the flour or the roux is ruined.
3. In a separate large skillet, heat the oil over medium heat. Add the okra,
onions, green peppers,celery, and garlic. Sautè until
almost tender, about 10 minutes. Add the tomatoes and cook 5 minutes longer.
4. Add the sautèed vegetables and the roux to the hot beef stock along with remaining 1 teaspoon of salt, the catsup, hot pepper sauce, Worcestershire sauce, and thyme. Reduce the heat to very low and simmer, covered, 1 hour.
5.Stir in shrimp, crabmeat, and scallions into the gumbo. Cook 10 minutes. Add the oysters, rice,gumbo filè powder and cook 10 minutes.
Check the seasoning and serve over rice.
COOKS NOTE* 1. Filè powder is used to thicken the gumbo, but the okra serves
the same purpose. You can serve the powdered Filè on the side and let the
guest add it if they wish.
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