Lilly’s Creole Gumbo
This recipe, found at TAP Sports Bar at the MGM National Harbor, just outside D.C., is an ode to Chef Henry Dudley’s grandmother who taught him a secret gumbo recipe as a child. Dudley developed the family recipe for the restaurant setting with this complex gumbo that features dark roux, shrimp, smoked sausage, stewed okra, seafood broth, rice, and scallions. “Making the world better, one flavor at a time,” Dudley says.
- 1/4 cup canola oil
- 1 pound shrimp
- 1 pound smoked sausage or kielbasa
- 1 pound crabmeat
- 2 tablespoons cajun seasoning
- 1-1/2 gallons shrimp stock
- 2 bay leaves
- 3 cups chopped okra
- 1 cup trinity (diced onion, bell pepper, and celery)
- 1 tablespoon hot pepper sauce
- 1 teaspoon minced garlic
- 1 cup of dark brown roux
- 1/3 cup gumbo file
- 2 tablespoons sticky rice
- Scallions for garnish
- In a Dutch oven, on medium heat, sauté minced garlic and trinity until vegetables are translucent.
- Add cajun seasoning and stir.
- Add roux to vegetables and stir until incorporated.
- Lower heat and allow roux to cook out for approximately 20 minutes. Continue stirring.
- Pour stock into roux mixture and stir until roux dissolves in stock. Add more liquid if needed.
- Add all remaining ingredients except shrimp and file. Cook gumbo for 1 hour on medium heat.
- Add shrimp and file 20 minutes before serving. Cook shrimp until tender and opaque.
- Serve with rice and French bread.
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