Name: Lowcountry Gumbo
Yield: Makes 8 to 10 servings
Cuisine: American
Ingredients: 3 dashes of hot pepper sauce; 2 cups chicken stock or seafood broth; 1 (15-ounce) bag frozen okra; 1 tablespoon minced garlic; 8 to 10 pods okra, chopped, or; 1 large onion, chopped; 1 tablespoon Zatarain’s liquid crab boil; 2 tablespoons all-purpose flour; 4 stalks celery, chopped; 1 (16-ounce) can petite diced tomatoes and their juices or two cups of diced fresh tomatoes; 2 tablespoons unsalted butter; 1 red or yellow bell pepper, chopped; Salt and freshly ground black pepper to taste; 1 green bell pepper, chopped; 2 tablespoons granulated sugar; 1 pound whole medium-to-large shrimp; Cooked white rice for serving; ½ pound andouille sausage, cut into ½-inch pieces (see note); 2 tablespoons dried parsley; 1 (8-ounce) can tomato sauce; 3 bay leaves; 1 tablespoon Worcestershire sauce; 2 tablespoons dried thyme

Preparation info

Makes
8 to 10
servings

Difficulty
Medium

Appears in

The Cheese Biscuit Queen Tells All

By Mary Martha Greene

Published 2021

About

This Lowcountry version of gumbo is very different from its New Orleans cousin. Gumbo comes from the word for okra in several West African languages—ki ngombo, or gombo for short. Okra and gumbo were part of the African culture brought over by enslaved persons on the Middle Passage. From the Colonial era onward, okra-based stews and gumbos could be found almost everywhere with large populations of enslaved Africans and their descendants.

While trying to sort out the rudiments