Creole Gumbo
Rich, thick Creole gumbo packed with seafood and flavour.
Creole gumbo is a thick and delicious, spicy soup packed with tender seafood, sausage and vegetables. The Cajun seasoning brings all the flavours together perfectly and adds to the richness.
Gumbo is typically served with rice or large crackers, but honestly, it's delicious all on its own. If you love spicy food, you may want to add more hot sauce than is called for in this recipe. If you don't want too much spice, feel free to reduce the hot sauce as needed.
The only ingredient you may have to look for is the gumbo filé powder. Filé powder is ground sassafras leaf which can act as a thickening agent. It's common in gumbo, jambalaya, and other regional dishes.
My version of gumbo is gluten-free. Not all gumbo is, as all-purpose flour is often used in the roux. If gluten is not a concern, just use the all-purpose flour instead of cassava.
Ingredients
(Makes 6 servings)
4 slices bacon, chopped
6 tablespoons cassava flour (or all-purpose flour)
1/2 large sweet onion, finely chopped
1 clove garlic, minced
2 stalks celery, finely chopped
1 can (156ml) tomato paste
1/2 red bell pepper, deseeded and sliced
1/2lb andouille sausage, sliced
4 cups beef stock
1 teaspoon monk fruit sweetener (or granulated sugar)
1 teaspoon sea salt
1/2 teaspoon hot sauce
1/2 teaspoon Cajun seasoning
2 bay leaves
1/2 teaspoon dried thyme
1 can (398ml) plum tomatoes, crushed
2 teaspoons gumbo filé powder, divided
1/2lb chunk crabmeat
1/2lb medium-sized shrimp, peeled and deveined
1 teaspoon Worcestershire sauce
Directions
In a sauté pan over medium-high heat, add the chopped bacon. Sauté until the bacon is browned and the fat has rendered out. Using a slotted spoon, remove the bacon from the pan and transfer onto a paper-lined plate. The bacon fat is the only part we need for this recipe. Use bacon in other recipes - store in an air-tight container in the refrigerator after it has cooled.
Reduce the heat to medium-low. Into the hot bacon fat, whisk in the flour one tablespoon at a time so that the roux remains smooth. Continue cooking, whisking continuously, until the roux turns a medium-dark brown. This can take quite some time (30 minutes or more), and it's important not to let the roux burn, so adjust the temperature as needed. Once it reaches the right colour, remove from heat and continue to whisk until the roux has cool enough that it is no longer cooking. Add the onion, garlic, celery, and tomato paste to the roux and mix thoroughly. Add in the sliced red bell pepper and sausage then return the pan to medium-low heat and allow the vegetables to cook until they are tender (about 15 minutes). Remove from the heat and set aside.
In a large Dutch oven over medium-high heat, add the beef stock and bring to a boil. Stir in the vegetable roux mixture and bring to a simmer. Reduce the heat to medium then add in the sweetener, salt, hot sauce, seasonings, herbs, and tomatoes. Return to a simmer, then reduce the heat to low, cover and cook for 1 hour, checking every 15 minutes to give it a stir. After 45 minutes, add 1 teaspoon of the gumbo filé powder. After 15 more minutes, add the crabmeat, shrimp, and Worcestershire sauce. Increase the heat to medium and bring the gumbo back to a simmer then reduce to medium-low and cook uncovered for another hour. After 45 minutes mix in the remaining teaspoon of gumbo filé powder. Finish cooking and serve with rice or crackers (optional).
Nutritional Information Per Serving:
total calories = 306 | total fat = 13.35g | saturated fat = 4.61g | cholesterol = 132.33mg | sodium = 1820.78mg | net carbohydrates = 16.82g | dietary fibre = 2.33g | sugars = 7.45g | protein = 29.03g
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