Gumbo is a stew that originated in southern Louisiana during the 18th century. It consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and what Louisianians call the "Holy Trinity" of vegetables, namely celery, bell peppers, and onions.
In India, Gumbo aint that popular, however those who have visited southern USA state of Louisiana do swear by its taste and have definite fond memories of the dish. Here is my version of this dish.
Gumbo is generally made for parties and here is my version that will serve 15-20 people
- 1 cup all-purpose flour
- 1 cup coarsely chopped celery
- 1 large onion, coarsely chopped
- 1 large green bell pepper, coarsely chopped
- 2 cloves garlic,
- minced 1 pound pork sausage, sliced ( optional)
- 3 liters water
- 1 tablespoon white sugar
- salt to taste
- 2 tablespoons hot pepper sauce (such as Tabasco®), or to taste
- 1/2 teaspoon Cajun seasoning blend
- 4 bay leaves
- 1/2 teaspoon dried thyme leaves
- 1 can stewed tomatoes
- 1 (6 ounce) can tomato sauce
- 200g cut ladyfingers
- 2 tablespoons distilled white vinegar
- 1 pound lump crabmeat
- 3 pounds uncooked medium shrimp, peeled and deveined
- 2 tablespoons Worcestershire sauce
- 1 tablespoon kitchenking masala or garam masala
- 4 table spoon vegetable oil
- 10 cup cooked rice
- Allthatdips Salsa Picante 1 tub
- Make a roux by whisking the flour and 2 table spoon oil together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
- Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
- Bring the water to a simmer, and mix in the sugar, salt, hot pepper sauce, kitchen king masala, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of cajun spice powder at the 45-minute mark.
- Meanwhile, heat 2 tablespoons of oil in a skillet, and cook the ladyfinger or bhindi with vinegar over medium heat for 15 minutes; remove ladyfingers with spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.
- Stir in your cooked rice with the gumbo and serve it with allthatdips salsa picante