Gumbo

Gumbo

Gumbo is a type of spicy stew typical of Louisiana and South Carolina cuisines, but also consumed frequently on the Gulf of Mexico. The hearty dish consists basically of two ingredients: broth and rice. While this may sound boring and limited, gumbo is actually a dish with an extremely large variety of flavors and consistencies, depending on how the broth is made.


The main varieties of gumbo broth include seafood, chicken, red meats (including sausages), and pork. A vegetarian variety also exists, and it was created for consumption primarily during Lent. Instead of meat, vegetarian gumbo is made using mashed greens that have been thickened with a roux, a mixture of butter and wheat flour.



INGREDIENTS
2 tablespoons butter 
3 cloves garlic, minced 
2 cups chopped onion 
3/4 cup chopped celery 
1 pound okra, chopped (optional; use for thicker Gumbo)
1/4 cup butter 
1/4 cup all-purpose flour 
1/2 pound cubed beef stew meat (optional) 
4 cups water 
4 cups dark beer
1 (16 ounce) can whole tomatoes, undrained and chopped 
1 1/2 teaspoons white sugar 
1 1/2 tablespoons chopped fresh parsley 
1 sprig fresh thyme 
2 bay leaves 
1 pinch salt 
1/2 teaspoon ground cayenne pepper 
1 pinch ground black pepper 
1 pound andouille sausage, cut into 1/2 inch pieces 
1 Crab, cut in half
1 pound medium shrimp - peeled and deveined 
1 teaspoon hot pepper sauce 
1/4 cup Worcestershire sauce 
1/2 lemon 


Direction:
In a large pan cook, onions, celery and okra, stirring constantly until golden brown. Add garlic last as it will burn and taste bad. Set aside. 
In a large heavy bottomed stock pot over medium-high heat, combine 1/4 cup of 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. Mix in Beer, 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, crab and andouille to stock pot. Stir in hot pepper sauce and Worcestershire sauce. Remove seeds from lemon and squeeze juice into stock pot. Simmer an additional 10 minutes, stirring occasionally. Remove bay leaves, sprinkle with file powder, and serve with white rice.