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Classic Cajun Beef Gumbo

Classic Cajun Beef Gumbo



  • 2 pounds beef shank cross-cut
  • 1 quart + 1/2 cup beef stock
  • 1/2 cup canola oil
  • 1/2 cup all-purpose flour
  • 1 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup diced green bell pepper
  • 2 tablespoons minced garlic
  • 2 teaspoons dried thyme leaves
  • 2 tablespoons hot pepper sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1 (12 ounce) package smoked beef sausage, sliced
  • 2 tablespoons Creole Seasoning


  • Hot cooked rice
  • Sliced green onion
  • Sliced pickled okra
  • Sliced pickled jalapeño


  1. Brown all sides of beef shank cross-cut in 6-quart pressure cooker using sauté or browning setting, as desired. Add 1/2 cup stock to pressure cooker. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 40 minutes on pressure cooker timer.
  2. Meanwhile, heat oil in large heavy-bottom stock pot over medium-high heat until pot is almost smoking. Slowly whisk in flour until combined. Cook for 2 to 3 minutes, whisking continuously until it turns a milk chocolate color. Reduce heat to medium; slowly add onions as oil mixture may splatter. Cook for 1 to 2 minutes until oil mixture turns dark chocolate color.
  3. Add celery, bell pepper, garlic and thyme; cook for 4 to 6 until vegetables are soft.
  4. Add hot sauce, Worcestershire and tomato paste; cook for 1 to 2 minutes.
  5. Whisk in remaining quart of stock; bring to a boil. Reduce heat to medium, add sausage and Creole Seasoning; simmer 30 minutes.
  6. Use quick-release feature to release pressure; carefully remove lid. Remove beef from pressure cooker; discard cooking liquid.
  7. Shred beef into bite-size pieces. Add beef to vegetable mixture; stir to combine.
  8. Serve Gumbo with rice, onion, okra and jalapeños, as desired.

6 servings

Nutrition information per serving: 596 Calories; 38 g Total Fat; 9.5 g Saturated Fat; 5.5 g Polyunsaturated Fat; 14.4 g Monounsaturated Fat; 0.5 g Trans Fat; 101 mg Cholesterol; 1751 mg Sodium; 921 mg Potassium; 19 g Total carbohydrate; 41 g Protein; 6.2 mg Iron; 7.5 mg Niacin; 0.5 mg Vitamin B6; 14.9 mg Choline; 3.2 mcg Vitamin B12; 9.4 mg Zinc; 31.9 mcg Selenium; 1.3 g Fiber

Recipe and photo credit (used with permission): Texas Beef Team