New Orleans gumbo stands out due to its roots in Creole and Cajun traditions, blending French, Spanish, and African influences. Its rich, roux-based broth, combined with ingredients like okra, filé powder, seafood, and meats like chicken or sausage, delivers a distinctive flavor profile. The use of bold spices like cayenne and paprika and a slow-cooking process make it a comforting and complex dish.
As with many cuisines globally, serving sherry alongside gumbo elevates the meal by introducing a sophisticated beverage that complements the dish’s complexity. Pairing it with Amontillado Escuadrilla brings out the dish’s depth by complementing its smoky and savory notes with the sherry’s nutty undertones and flavorful profile. This wine offers a unique blend of toasted almonds, dried fruit, and a touch of salinity that resonates with the gumbo’s hearty flavors, including smoky sausage, briny seafood, and earthy spices. The sherry’s dry finish balances the dish’s richness, while its subtle roundness complements the spices. This pairing elevates the dining experience by creating a dynamic interplay between the stew’s umami and the sherry’s depth.
While Amontillado is a standout choice, other types of sherry can complement different gumbo varieties, too. Fino sherry, with its light and crisp character, pairs well with seafood gumbo, while olorosos enhance meat-based preparations with their rich and robust flavors. Consider exploring dry and even medium-sweet sherries to find the perfect match for your palate. A medium-dry amontillado, for instance, can work wonderfully by further offsetting the spices with its sweeter notes.
Below is a complete recipe for authentic New Orleans-style gumbo!
INGREDIENTS
• 1 cup all-purpose flour
• ¾ cup bacon drippings
• 1 cup coarsely chopped celery
• 1 large onion, coarsely chopped
• 1 large green bell pepper, coarsely chopped
• 2 cloves garlic, minced
• 1 pound andouille sausage, sliced
• 3 quarts water
• 6 cubes beef bouillon
• 1 tablespoon white sugar
• salt to taste
• 2 tablespoons hot pepper sauce (such as Tabasco), or to taste
• ½ teaspoon Cajun seasoning blend (such as Tony Chachere’s), or to taste
• 4 bay leaves
• ½ teaspoon dried thyme leaves
• 1 (14.5 ounce) can stewed tomatoes
• 1 (6 ounce) can tomato sauce
• 4 teaspoons file powder, divided
• 2 tablespoons bacon drippings
• 2 (10 ounce) packages frozen cut okra, thawed
• 2 tablespoons distilled white vinegar
• 1 pound lump crabmeat
• 3 pounds uncooked medium shrimp, peeled and deveined
• 2 tablespoons Worcestershire sauce
RECIPE
Step 1
Gather all ingredients.
Step 2
Make the roux: Whisk together flour and 3/4 cup bacon drippings in a large, heavy saucepan over medium-low heat until smooth. Cook roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
Step 3
Make the gumbo: Place celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until all vegetables are very finely chopped.
Step 4
Stir vegetables into the roux, and mix in sliced sausage. Cook over medium-low heat, stirring constantly, until vegetables are tender, about 10 to 15 minutes. Remove from heat and set aside.
Step 5
Combine water and beef bouillon cubes in a large Dutch oven or soup pot and bring to a boil over medium-high heat. Stir until bouillon cubes dissolve, then whisk the roux mixture into the boiling water.
Step 6
Reduce heat to a simmer and mix in sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
Step 7
Meanwhile, melt 2 tablespoons bacon drippings in a skillet over medium heat. Add okra and vinegar, and cook for 15 minutes. Remove okra with a slotted spoon and stir into the simmering gumbo.
Step 8
Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, about 45 more minutes. Stir in 2 more teaspoons of file gumbo powder just before serving.
Step 9
Serve hot and enjoy!
