Beef, Crab, and Shrimp Gumbo Recipe
Ingredients
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 cups chopped onion
- 3/4 cup chopped celery
- 1 pound okra, chopped
- 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
- 1/2 pound crabmeat, flaked
- 1 pound medium shrimp - peeled and deveined
- 1 teaspoon hot pepper sauce
- 1/4 cup Worcestershire sauce
- 1/2 lemon
Directions
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 stockpot 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, crabmeat and andouille to stockpot. Stir in hot pepper sauce and Worcestershire sauce. Remove seeds from lemon and squeeze juice into stockpot. Simmer an additional 10 minutes, stirring occasionally. Remove bay leaves, sprinkle with file powder, and serve.