Classic Cajun Beef Gumbo
Try this stew with all the flavors of New Orleans. Beef Shank Cross-Cut and Smoked Beef Sausage are the stars of our take on this classic dish.
Cook Time: 1 hrs 30 mins
Servings: 6
Ingredients: 15
Ingredients
Serving Suggestion:
Preparation
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Step 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.
Cooking Tip: You may brown beef Shank Cross-Cut in large nonstick skillet over medium-high heat then add to pressure cooker.
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Step 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 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 1 to 2 minutes until oil mixture turns dark chocolate color. Add celery, bell pepper, garlic and thyme; cook 4 to 6 until vegetables are soft. Add hot sauce, Worcestershire and tomato paste; cook 1 to 2 minutes. Whisk in remaining quart of stock; bring to a boil. Reduce heat to medium, add sausage and Creole Seasoning; simmer 30 minutes.
Cooking Tip: Roux is an equal mixture of flour and fat used to thicken stews, sauces and gravies. It is the base for many gumbo recipes. In Cajun cooking, roux is cooked until it reaches a deep, rich brown color that adds flavor and color to the finished recipe.
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Step 3
Use quick-release feature to release pressure; carefully remove lid. Remove beef from pressure cooker; discard cooking liquid. Shred beef into bite-sized pieces. Add beef to vegetable mixture; stir to combine. Serve Gumbo with rice, onion, okra and jalapeños, as desired.
Nutrition Information
596 Calories
9.5g SAT FAT
41g PROTEIN
6.2 mg IRON
9.4 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 596 Calories; 342 Calories from fat; 38g Total Fat (9.5 g Saturated Fat; 0.5 g Trans Fat; 5.5 g Polyunsaturated Fat; 14.4 g Monounsaturated Fat;) 101 mg Cholesterol; 1751 mg Sodium; 19 g Total Carbohydrate; 1.3 g Dietary Fiber; 41 g Protein; 6.2 mg Iron; 921 mg Potassium; 7.5 mg NE Niacin; 0.5 mg Vitamin B6; 3.2 mcg Vitamin B12; 9.4 mg Zinc; 31.9 mcg Selenium; 14.9 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Potassium.
The Essential Ingredients
- Shank Cross-Cut: A flavorful, tough cut from the leg. Because of its tough texture, it’s best suited for low-and-slow cooking methods, like braising and roasting. It’s great in stews and for broth.
- Onion: These versatile roots veggies bring a sharpness to any dish, without adding too much spice. Onions come on many varieties, but most often are seen in white, yellow, and red. Onions are a staple of many cuisines, and are a pillar of a classic mirepoix, a soup and sauce base consisting of carrots, onions, and celery.
- Smoked Beef Sausage: Made with ground beef and seasoned with garlic, black pepper, paprika. Smoked over hardwood it has a firm texture and is often enjoyed grilled or in jambalaya, pasta, or gumbo.
- Worcestershire Sauce: This bold and tangy sauce (and condiment) is a blend of vinegar, anchovies, molasses and spices. It’s packed with umami flavor and used to flavor many dishes.
- Tomato Paste: A thick concentrated paste made by cooking down tomatoes. Add to dishes for a silky texture, intensified tomato flavor or to help thicken a soup or stew.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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What is a beef shank cross cut?
A.k.a beef hind shank, it’s a cross-section of the leg and typically braised until tender in dishes.
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Can I grill beef shank cross cut?
Grilling is not preferred for this cut. Instead use a low and slow cooking method with liquid, like braising or stewing, to help tenderize the beef.
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What is a roux and why is it important?
A roux is a mixture of fat and flour cooked to a desired stage of brownness (blond or brown roux). It has a rich, nutty flavor used to thicken gumbos, soups and sauces.
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I don’t have a pressure cookery, how else can I cook this gumbo?
If you don’t have a pressure cooker, simmer this gumbo in a stockpot 2 to 3 hours or until fork tender. If needed, add more beef stock until desired consistency.
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