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
- 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
- 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
- Add celery, bell pepper, garlic and thyme; cook for 4 to 6 until
vegetables are soft.
- Add hot sauce, Worcestershire and tomato paste; cook for 1 to 2
- Whisk in remaining quart of stock; bring to a boil. Reduce heat to
medium, add sausage and Creole Seasoning; simmer 30 minutes.
- Use quick-release feature to release pressure; carefully remove lid.
Remove beef from pressure cooker; discard cooking liquid.
- Shred beef into bite-size pieces. Add beef to vegetable mixture;
stir to combine.
- Serve Gumbo with rice, onion, okra and jalapeños, as desired.
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