recipe 
yields
16 servings
1 cup grapeseed oil
1½ cups flour
2 tablespoons grapeseed oil
1 tablespoon minced garlic
1 large green bell pepper, chopped
1 large red bell pepper, chopped
1 medium yellow onion, chopped
4 ribs celery, diced
1 tablespoon Creole seasoning (such as Tony Chachere)
1 tablespoon filé
1 cup tomatoes, chopped
6 bay leaves
1½ pound okra, sliced
5 quarts shrimp stock
3 pounds (36-42 count) shrimp, peeled and deveined, smoked
Hot sauce to taste
Worcestershire sauce to taste
Kosher salt to taste
Black pepper to taste
White rice
2 bunches green onions, chopped
For the roux
For the Gumbo
To Serve
steps
- Prepare brown roux; reserve until needed.
- In a heavy bottomed pot over medium-high heat, add grapeseed oil, garlic, green and red bell peppers, celery and onion; sauté until vegetables are tender, about 3 minutes. Add creole seasoning and filé and mix well. Add tomatoes, bay leaves and sliced okra. Pour in shrimp stock and bring to a simmer.
- Add roux ¼ cup at a time, whisking vigorously until roux is incorporated. Reduce heat to low and simmer 30 to 45 minutes. Stir in smoked shrimp, hot sauce, worcestershire, salt, and pepper. Serve with white rice and green onions.
Date Published: 04.03.13
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- Recipe from Brennan's in Houston, Texas
