“In 'Sunday Soup' by Betty Rosbottom”
1hr 54mins

Ingredients Nutrition


  1. Make a roux-heat 4 tablespoons oil in a medium, heavy skillet set over medium heat.
  2. When hot, add flour and stir constantly with a wooden spoon until the mixture thickens and turns a deep reddish brown, 6-8 minutes.
  3. Remove from heat and set aside.
  4. Add 2 tablespoons oil to a large heavy, deep sided pot set over med-high heat.
  5. When hot, add in onion, celery, carrot, and red bell pepper.
  6. Saute, stirring constantly, for 3 minutes.
  7. Add in garlic and cook, stirring for 1 minute.
  8. Stir in cayenne, thyme, salt, and pepper.
  9. Add stock, tomatoes, parsley, and bay leaves; bring mixture to a simmer.
  10. Decrease heat to low so that mixture stays at a simmer, then whisk in the roux.
  11. Simmer gumbo until vegetables are tender and mixture has thickened, about 20 minutes.
  12. Meanwhile, heat the remaining 2 tablespoons oil in a large heavy skillet over med-high heat.
  13. When hot, add the okra and saute, stirring, until just lightly browned around the edges, 4-5 minutes.
  14. Add okra and sausage to the gumbo after it has simmered 20 minutes.
  15. Cook 1 minute to heat through.
  16. When ready to serve, add shrimp to the gumbo and cook until the shrimp curl and turn pink, about 3 minutes (do not overcook the shrimp).
  17. Taste gumbo and season with salt and pepper, if needed.
  18. If gumbo is too thick, thin it with extra stock to desired consistency.
  19. To serve, place about 2/3 cup rice in 6 shallow soup bowls and ladle gumbo over rice.

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