Big Charlie's Gumbo

Recipe View In a large skillet over medium heat, melt 2 tablespoons of butter. Add the minced garlic, chopped onions, celery, and okra. Cook, stirring constantly, until the vegetables are softened and lightly golden brown (approximately 8-10 minutes). Set aside.

Recipe View In a large, heavy-bottomed stock pot over medium-high heat, combine 1/4 cup of butter and the all-purpose flour. Cook, stirring constantly, until the roux develops a rich, chocolate brown color (this may take 15-20 minutes – patience is key!).

Recipe View Stir in the sautéed vegetable mixture and the cubed beef stew meat. Cook, stirring occasionally, until the meat is evenly browned (about 5-7 minutes).

Recipe View Gradually stir in the water, chopped tomatoes, and sugar. Season with chopped parsley, fresh thyme, bay leaves, salt, cayenne pepper, and black pepper. Bring the mixture to a boil, then reduce the heat to low and simmer gently for 2 1/2 hours, stirring occasionally to prevent sticking.

Recipe View Add the andouille sausage, shrimp, and crabmeat to the stock pot. Stir in the hot pepper sauce and Worcestershire sauce.

Recipe View Remove any seeds from the half lemon and squeeze the juice into the gumbo. Simmer for an additional 10 minutes, stirring occasionally, until the shrimp are pink and cooked through.

Recipe View Remove the bay leaves before serving. Sprinkle with filé powder just before serving (see note). Serve hot over cooked rice.