2 hrs 30 mins
Chef #293891's Note:
A Louisiana Classic.
My Private Note
Units: US | Metric
- 8 ounces clam juice
- 3 1/2 cups ice water
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour (preferably bleached)
- 2 medium onions, chopped fine
- 2 medium red bell peppers, chopped fine
- 10 ounces frozen okra, thawed and cut (if using fresh okra, trim the caps and slice the pods 1/4-inch thick)
- 6 medium garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon table salt
- 1/4 teaspoon cayenne pepper
- 2 bay leaves
- 3/4 lb smoked sausage (such as andouille or kielbasa)
- 1/2 cup fresh parsley leaves, minced
- 4 medium scallions, white and green parts, sliced thin
- ground black pepper
- 1Bring reserved shrimp shells and 4 1/2 cups wter to boil in stockpot or large saucepan over medium-high heat. Reduce heat to medium-low; simmer 20 minutes. Strain stock and add clam juice and ice water (you should have about 2 quarts of tepid stock, 100 to 110 degrees); discard shells. Set stock mixture aside.
- 2Heat oil in Dutch oven or large, heavy-bottomed sauce-pan over medium-high heat until it registers 200 degrees on an instant-read thermometer, 1 1/2 to 2 minutes. Reduce heat to medium and stir in flour gradually with wooden spatula or spoon, working out any small lumps. Continue stirring constantly, reaching into corners of pan, until mixture has a toasty aroma and is deep reddish brown, about the color of an old copper penny or between the colors of milk chocolate and dark chocolate, about 20 minutes. (The roux will thin as it cooks; if it begins to smoke, remove from heat and stir constantly to cool slightly.).
- 3Add onion, bell pepper, clelery, okra, garlic, thyme, salt, and cayenne; cook, stirring frequently, until vegetables soften, 8 to 10 minutes (or 10 to 15 minutes if using fresh okra.) Add 1 quart reserved stock mixture in slow, steady stream, stirring vigorously. Stir in remaining quart stock mixture. Increase heat to high; bring to boil. Reduce heat to medium-low, skim off foam on surface, about 30 minutes.
- 4Stir in sausage; continue simmering to blend flavors, about 30 minutes longer. Stir in shrimp; simmer until cooked through, about 5 minutes longer. Off heat, stir in parsley and scallions, adjust seasonings to taste with salt, ground black pepper, and cayenne; serve (traditionally gumbo is served over white rice.).
- 5Roux Making Tip: Luke warm stock and constant stirring are keys to the right consistency.
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Nutritional Facts for Shrimp and Sausage Gumbo With Okra - America's Test Kitchen
Serving Size: 1 (303 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 442.8
- Calories from Fat 313
- Total Fat 34.7 g
- Saturated Fat 7.7 g
- Cholesterol 34.7 mg
- Sodium 1008.7 mg
- Total Carbohydrate 23.3 g
- Dietary Fiber 3.5 g
- Sugars 6.7 g
- Protein 10.2 g