There’s nothing that says New Orleans like a good bowl of gumbo, make that two bowls.
Course: Main Course
Cuisine: Cajun, Creole
½cupcanola oil¼ cup reserve
2tablespoon+ 1 teaspoon creole seasoning
5sprigs of thyme
2lbs.shrimppeeled and deveined
In a heavy bottom 5 qt. pot, over medium high heat add oil, bring oil to a smoke point, you will see a faint white smoke coming off oil, (a thicker smoke will burn the flour, remove from heat and let cool for 3 minutes) add flour and whisk, you want a dark chocolate colored roux, if roux is browning to fast remove off heat while stirring and reduce heat to medium-low.
Once roux is dark chocolate add onion, bell pepper and celery, stirring for 2-3 minutes, add garlic, bay leaf and cayenne. Turn heat up to medium-high heat, add stock in thirds, add sausage, crab, thyme and worcestershire.
Bring to a boil, reduce heat and simmer for one hour uncovered; skim any fat that rises to the top. Taste gumbo and add salt and pepper to taste, add shrimp. Let sit for 10 minutes for shrimp to cook. Serve hot with rice.
Some families add file to the gumbo while it cooks some add it at the dinner table. My family adds it at the dinner table.