Photo courtesy of Brennan's

recipe heading-plus-icon


16 servings

    For the roux
  • 1 cup grapeseed oil
  • 1½ cups flour
  • For the Gumbo
  • 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
  • To Serve
  • White rice
  • 2 bunches green onions, chopped
  1. Prepare brown roux; reserve until needed.
  2. 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.
  3. 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.
  • Recipe from Brennan's in Houston, Texas

Leave a Reply

Be the first to comment.