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Opa’s Smoked Meats • Small Batch. Craft Made. Texas-German tradition — since 1947
Opa’s Gumbo
Opa's Gumbo
Opa's Smoked Meats
10
20 minutes
1 hours
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 an old penny, 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, Jalapeño, or Jalapeño Beef)
- 2/3 cup corn oil
- 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
Directions
- Make the roux. In a heated skillet, add the oil and flour and stir until browned into a roux. Be careful not to burn it.
- Build the base. In a stockpot, heat a small amount of oil 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 continue cooking 20 minutes.
- Finish. Add the green onion, shrimp, gumbo filé, salt, and Tabasco. Cook 15 minutes, do not overcook. Serve over rice and garnish with green onions.