Ingredients for Wintzell's Gumbo
- 1 large onion, chopped (1/2 for step 3, 1/2 for step 5)
- Green Bell Pepper
- 2 stalks celery, chopped (1 for step 3, 1 for step 5)
- 1/4 cup lard
- Plain Flour
- Garlic Cloves
- 4 chicken or seafood bouillon cubes
- 8 cups boiling water
- Oyster
- File Powder
- Salt And Pepper
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How to Make Wintzell's Gumbo
- In a large pot or Dutch oven, sift 1/2 cup of all-purpose flour.
- Add 1/4 cup of lard and cook over medium heat, stirring constantly, until the flour is a deep golden brown. This is your roux, and it is crucial to prevent burning.
- Add half of the chopped onion (1/2 of 1 large onion), minced garlic (2 cloves), chopped bell pepper (1/2 of 1 green bell pepper), and chopped celery (1 stalk). Sauté for 1 minute.
- Gradually whisk this mixture into 8 cups of boiling water, ensuring no lumps form.
- Add the remaining chopped onion (1/2 of 1 large onion), minced garlic (2 cloves), chopped bell pepper (1/2 of 1 green bell pepper), chopped celery (1 stalk), and 4 bouillon cubes. Bring to a boil and simmer for 10 minutes.
- Add the oysters and simmer for at least 30 minutes. During the last 10 minutes of cooking add 1 pound of peeled and deveined shrimp.
- Season with salt and pepper to taste. Bring to a rapid boil, then reduce heat and stir in 2 tablespoons of filé powder (optional).
- Mix well and remove from heat. Stir gently to avoid breaking up the oysters and shrimp.
- Let the gumbo sit for at least 15 minutes to allow the flavors to meld. Serve hot over cooked rice.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
18g
Fat
42g
Carbs
10g
