I’m currently in the process of hanging family photos on our walls. While going through a pile of photos, I found a few from our family trip to New York in 2011. The weekend after my uncle’s birthday party, my aunts made a big ol’ pot of gumbo and it was an event… because gumbo is a wonderful treat that only a few can craft. It’s like sacred, hahaha. Only auntie P and Big Mama can truly put their foot into a pot of gumbo and hone it. Using those memories as inspiration, I decided to whip up a pot of gumbo right on time for a winter soup challenge for Walmart.
The integral parts of gumbo are the roux (flour and fat), the trinity (celery, onions, green peppers), and a smoked meat. My roux is made with bacon grease, butter, and flour. I love the smoked flavor that the bacon brings as well as the buttery goodness of butter. The natural smoked flavor from a meat is a must. Andouille sausage is hard to find, but I’ve found beef smoked sausage to be a great substitute. I loooooove seafood, so that’s what I choose to add to my gumbo. In my opinion, there’s no such thing as too much seafood, so I load it up.
I started the gumbo in a cast iron wok and then transferred over to a stainless pot. I’m dreaming of this cast iron dutch oven. Until I’m able to treat myself, my wok to stainless setup gets the job done. I hope this is some of the best gumbo you’ve EVA tasted. I seriously wanted to slap somebody’s mama at first bite!
- 2 tbsp Creole seasoning
- 2 tsp celery seed
- 2 bay leaves
- 2 tsp gumbo file or sassafras
- ½ cup bacon oil
- 1 stick butter
- 1 pound andouille or smoked sausage, cut into ¼ inch slices
- 1 cup all-purpose flour
- 1 large onion, chopped
- 1 large green bell pepper, seeded and chopped
- 2 cups celery, chopped
- ¼ cup Worcestershire sauce
- 8 cups chicken stock
- 1 tbsp beef bouillon
- 1 (14-ounce can) stewed tomatoes with juice
- 2 cups frozen sliced okra
- 1½ pound seafood mix or small shrimp, peeled, deveined and cooked
- In a dutch oven, brown sausage in bacon grease over medium high heat, then remove. Sprinkle the flour over the oil, add ½ stick butter, and cook over medium heat, stirring constantly until coffee brown. Remove roux from heat and let cool.
- Return roux to low heat and melt the remaining ½ stick butter. Add the onion, green pepper, and celery and cook until onions are translucent. Add Worcestershire sauce, Creole seasoning, and celery seed. Cook for about 10 minutes, while stirring frequently.
- Add chicken stock and bouillon, whisking constantly. Add the sausage and bay leaves. Bring to a boil, then reduce the heat and simmer covered for 45 minutes.
- Add tomatoes and okra. Cover and simmer for 45 minutes. Add seafood and simmer 15 minutes. Serve with rice.
If you’re looking for more soup ideas, check out my Soup themed Pinterest board!
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