Include in Print View:

Cowboy Gumbo

Cowboy Gumbo recipe image
This Cowboy Gumbo is a robust, one-pot dish that captures the essence of frontier cooking with modern convenience. It builds deep flavor using a carefully cooked roux, aromatic garlic, and onions, enriched by Worcestershire sauce and beef bouillon. The addition of tomatoes and a blend of dried herbs like parsley, basil, and cloves creates a complex, savory broth. Its perfect for chilly evenings or when you need a comforting, protein-rich meal that tastes like it simmered all day. Serve it hot over rice for a satisfying dinner that brings warmth to any table.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 340.6
Description
This Cowboy Gumbo is a robust, one-pot dish that captures the essence of frontier cooking with modern convenience. It builds deep flavor using a carefully cooked roux, aromatic garlic, and onions, enriched by Worcestershire sauce and beef bouillon. The addition of tomatoes and a blend of dried herbs like parsley, basil, and cloves creates a complex, savory broth. Its perfect for chilly evenings or when you need a comforting, protein-rich meal that tastes like it simmered all day. Serve it hot over rice for a satisfying dinner that brings warmth to any table.
Ingredients
  • 1/4 cups Butter, margarine or oil
  • 2 tablespoons Flour
  • 2 cloves Garlic minced
  • 1/2 cups Chopped onion
  • 2 cups Water
  • 1 /2 oz can tomatoes
  • 1 Oz can tomato paste
  • 1 tablespoons Dried parsley
  • 1 Bay Leaf
  • 2 tablespoons Worchestersdhire sauce
  • 2 teaspoons Instant beef bouillion
  • 1 teaspoons Chili powder
  • 1/4 teaspoons Pepper
  • 1/8 teaspoons Basil
  • 1/8 teaspoons Ground cloves
  • 1 Oz package frsh or frozen
Directions
  1. 1
    In a heavy saucepot or Dutch oven, melt the butter or heat the oil over medium-low heat.
  2. 2
    Whisk in the flour and cook, stirring constantly, for 10 to 15 minutes until the mixture turns a light brown color and smells nutty.
  3. 3
    Add the minced garlic, chopped onion, and chopped green pepper to the roux.
  4. 4
    Cook the vegetables, stirring frequently, until they are soft and tender, about 5 minutes.
  5. 5
    Slowly stir in the water, undrained canned tomatoes, tomato paste, Worcestershire sauce, and beef bouillon.
  6. 6
    Add the dried parsley, bay leaf, chili powder, pepper, basil, and ground cloves.
  7. 7
    Bring the mixture to a boil, then reduce the heat to low.
  8. 8
    Cover and simmer for 30 minutes to allow the flavors to meld.
  9. 9
    Stir in the okra and any optional seafood like shrimp or crabmeat.
  10. 10
    Return to a boil, then reduce heat again and simmer uncovered for 10 to 15 minutes until the seafood is cooked through and the okra is tender.
  11. 11
    Remove and discard the bay leaf before serving.
  12. 12
    Ladle the hot gumbo over bowls of cooked rice and sprinkle with file powder if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 340.6kcal
% Daily Value *
Total Fat 16.0g25%
Saturated Fat 8.4g43%
Cholesterol 34.3mg12%
Sodium 337.0mg15%
Total Carbohydrate 53.9g18%
Dietary Fiber 16.7g67%
Sugars 5.6g
Protein 9.7g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cowboy, gumbo, roux, beef, stew, comfort food, american, western, hearty, one-pot, spicy, garlic, onion, okra, seafood, rice, simmer, homestyle, dinner, easy
Read it online: https://www.chefs-mate.com/recipe/cowboy-gumbo/