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While there are many styles of gumbo, the rich and flavorful Louisiana stew, this Creole version might be our favorite, with its deeply browned roux plus okra, tomatoes, shrimp, and andouille sausage. The flour and butter roux adds thickness and savory flavor. A smart trick to soak the fresh okra briefly in vinegar makes it less slippery. Bell peppers, onion, and celery (“the Holy Trinity”) enhance the aromatic flavor, and Creole seasoning adds the perfect amount of spice. For an herbal note, sprinkle bowls with gumbo filé — powdered leaves from the sassafras tree; you can buy it at well-stocked grocery stores and online. The recipe, which makes 15 cups, is a Yummly original created by Cooks with Soul.
- Fill a large bowl with water and vinegar. Add fresh okra (but not frozen, if using) and soak at least 30 minutes up to 1 hour. (This helps make the okra less slippery.)
- Meanwhile, melt butter in a medium frying pan over medium heat. And flour and cook, stirring or whisking very often, until roux is peanut butter-colored to coppery brown, 20-30 minutes. Remove from heat and set aside.
- After fresh okra has soaked at least 30 minutes, drain, rinse thoroughly, and pat dry. Cut off and discard stems, then slice okra into rounds about 1/2 inch wide. Set aside.
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|Calories380Calories from Fat240|
|% DAILY VALUE|
|Calories from Fat240|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.