1. Recipes

How to Make Big Charlie's Gumbo - A Step-by-Step Guide

Welcome to Big Charlie’s Gumbo recipe! Gumbo is a traditional southern dish that originated in Louisiana and is a staple in Creole and Cajun cuisine. It is a hearty and flavorful stew-like dish that is typically made with a variety of meats, seafood, and vegetables, all cooked in a rich and flavorful broth. Big Charlie’s Gumbo is a classic recipe that has been passed down through generations and has become a family favorite for many.

Big Charlie’s Gumbo is a dish that is full of history a...

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Ingredients

  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 2 cups chopped onion
  • ¾ cup chopped celery
  • 1 pound okra, chopped
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • ½ pound cubed beef stew meat (Optional)
  • 8 cups water
  • 1 (16 ounce) can whole tomatoes, undrained and chopped
  • 1 ½ teaspoons white sugar
  • 1 ½ tablespoons chopped fresh parsley
  • 1 sprig fresh thyme
  • 2 bay leaves
  • 1 pinch salt
  • ½ teaspoon ground cayenne pepper
  • 1 pinch ground black pepper
  • 1 pound andouille sausage, cut into 1/2 inch pieces
  • ½ pound crabmeat, flaked
  • 1 pound medium shrimp - peeled and deveined
  • ½ teaspoon hot pepper sauce
  • ¼ cup Worcestershire sauce
  • ½ lemon
  • file powder (see Note)

Information

  • Prep Time: 30 mins
  • Cook Time: 3 hrs 30 mins
  • Total Time: 4 hrs
  • Servings: 10

  • Melt butter in a large skillet over medium heat. Cook garlic, onions, celery, and okra, stirring constantly until golden brown. Set aside.
  • In a large heavy-bottomed stock pot over medium-high heat, combine 1/4 cup butter and flour. Cook, stirring constantly, until the roux becomes chocolate brown. Stir in the vegetable mixture, and stew meat. Cook, stirring, until vegetables are tender, and meat is evenly brown. Stir in water, tomatoes, and sugar. Season with parsley, thyme, bay leaves, salt, cayenne pepper, and black pepper. Bring to a boil, reduce heat, and simmer for 2 1/2 hours, stirring occasionally.
  • Add shrimp, crabmeat, and andouille to the stock pot. Stir in hot pepper sauce and Worcestershire sauce. Remove seeds from lemon and squeeze juice into the stock pot. Simmer an additional 10 minutes, stirring occasionally. Remove bay leaves, sprinkle with filé powder, and serve over rice.

    • Nutrition

    421 cal.

    • Total Fat: 27g
    • Saturated Fat: 12g
    • Cholesterol: 147mg
    • Sodium: 1048mg
    • Total Carbohydrate: 15g
    • Dietary Fiber: 3g
    • Total Sugars: 5g
    • Protein: 30g
    • Vitamin C: 25mg
    • Calcium: 134mg
    • Iron: 4mg
    • Potassium: 756mg

    Categories

    Seafood recipes
    Vegetarian recipes
    Vegan recipes
    Turkey recipes