Pick anything that ships and choose every 4, 8 or 12 weeks, 5% off each delivery. Change, skip or cancel up to 48 hours before it ships.
Opa’s Gumbo
Opa's Gumbo
Opa's Smoked Meats
10
20 minutes
1 hours 15 minutes
Cajun
Main Course
Intermediate
Feeding a crowd
A big-pot gumbo that rewards a slow hand. It starts with a real roux, cooked low until it turns the color of milk chocolate, then builds with the trinity of pepper, celery, and onion, a full pound of Opa's smoked sausage, deboned Opa's Smoked Chicken, shrimp, and okra. Finished with gumbo filé and ladled over rice, it is the kind of thing you make for a crowd and a cool evening.
Ingredients
- 1 pound Opa's Sausage, your choice, sliced (Country Blend, Beef, or Jalapeño)
- 2/3 cup corn oil, plus 1 tablespoon for the vegetables
- 2/3 cup flour
- 1 green pepper, chopped
- 2 cups celery, chopped
- 1 medium onion, chopped
- 3-4 cloves garlic, minced
- 1/2 cup fresh parsley
- 4 cups chicken stock
- 4 cups water
- 1 teaspoon pepper
- 2 cups tomatoes, chopped, with juice
- 1 package (10 oz) sliced frozen okra
- 1 Opa's Smoked Chicken, deboned and skinned
- 1 cup green onions
- 1 pound shrimp, peeled and deveined
- 1/2 teaspoon gumbo filé powder
- Tabasco and salt to taste
- Finely chopped green onions, for garnish
- Hot cooked rice, for serving
Directions
- Make the roux. In a heavy skillet over medium-low heat, whisk the oil and flour together and stir constantly for 20-30 minutes, until the roux is the color of milk chocolate. Don't walk away — a scorched roux has to be thrown out.
- Build the base. In a stockpot, heat 1 tablespoon of oil over medium heat and add the green pepper, onion, and celery. Sauté until tender, then add the garlic and parsley and cook one minute more. Add the roux, chicken stock, water, okra, and tomatoes and bring to a boil. Lower the heat and simmer 30 minutes.
- Add the meat. Add the chicken and Opa's Sausage and simmer 20 minutes more.
- Finish. Add the green onion and shrimp and simmer about 5 minutes, just until the shrimp turn pink. Take the pot off the heat, stir in the gumbo filé, and season with salt and Tabasco. Serve over rice and garnish with green onions.
Frequently Asked Questions
Which Opa's sausage should I use?
Country Blend for no heat, Beef for a deeper flavor, or Jalapeño for medium heat.Why is the shrimp added at the end?
Shrimp turns tough fast. Five minutes, just until pink, keeps it tender.Can I make gumbo ahead?
Yes. Gumbo is even better the next day. Add the shrimp when you reheat it.