Family Gumbo Recipe
Tracy Zygmontowicz | Farmers EC Like gumbo itself, which originated in Louisiana in the early 1800s, this Creole-style preparation has deep roots.
Keywords
- texas co-op power
- family gumbo recipe
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Serving bowl
Ingredients
- 3 tablespoons butter or shortening
- 4 medium onions, chopped
- 1 bell pepper, chopped
- 4 stalks celery, chopped
- 2 tablespoons flour, or more if needed
- 1/2 cup chopped parsley
- 1 1/2 teaspoons thyme
- 3/4 teaspoon cayenne pepper, or more to desired heat level
- 4 tablespoons gumbo filé
- 1 can (6 ounces) tomato paste
- 2 cups water
- 1 can (15 ounces) diced tomatoes
- 2 cans (15 ounces each) whole tomatoes
- 4 bay leaves
- Salt
- black pepper
- 1 teaspoon liquid crab boil, or more to taste
- 1 tablespoon sugar, or more to taste
- 1 1/2 pounds uncooked medium shrimp, peeled and deveined
- 8 ounces crabmeat (lump or claw) or 2–3 whole blue crabs
- 1 pound smoked sausage, sliced
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