Shared by Lizzy Cooper
Shared by Lizzy Cooper
Kosher-Style Creole Gumbo
Yield: 10-12 servingsTime: 2-3 hours
Kosher-Style Creole Gumbo
Yield: 10-12 servingsTime: 2-3 hoursFamily Journey
Opelousas, LALos Angeles
New York City
This Creole gumbo recipe comes from chef and former JFS culinary manager Lizzy Cooper’s great-great-grandmother, Mathilda Landry Frilot, who lived in Frilot Cove, Louisiana — a community of Free People of Color established before the Civil War in 1860. The dish features a deep, dark roux as its base, with tender beef, salami, and white rice.
Lizzy grew up in an interfaith home with a Jewish mother and a Catholic father with Creole roots, a heritage that shaped both her cultural identity and culinary sensibilities. After her family moved to Los Angeles in 1919, the gumbo remained central to gatherings and was passed down through generations. Lizzy learned the recipe from her Grandma Betty and has adapted it to make it kosher — by replacing the traditional German hard pork salami with beef salami — while preserving the dish’s original flavor and spirit.
Cooking note: A mixture of flour and fat cooked slowly, called a roux, is the heart and soul of this gumbo. Slowly browned to a deep, dark color, it builds rich, nutty flavor and thickens the stew. The darker the roux, the more depth and complexity your gumbo will have, so patience is key. Remember: the roux is the secret to the flavor!
This recipe calls for gumbo filé powder which is a traditional seasoning used in Louisiana Creole and Cajun cooking, made from dried and ground sassafras leaves. It’s added at the end of cooking gumbo to thicken it slightly and give it a distinctive earthy flavor. Look for it at well-stocked supermarkets, online retailers, or specialty spice shops.
Read more about Lizzy and her family in "A Gumbo That Bridges Faith, Family, and Forgotten Histories"
Ingredients
- ⅔ cup vegetable oil
- ⅔ cup plus 2 tablespoons all-purpose flour
- 2 pounds beef chuck, cut into 2-inch chunks
- 10 cups water
- 1 medium onion, chopped
- 2-4 cloves garlic, minced
- 2 bay leaves
- Kosher salt, to taste
- Black pepper, to taste
- 1 pound hard beef salami, cut into chunks
- 2 teaspoons gumbo filé powder
- Steamed long grain rice, for serving
Preparation
Step 1
Make the roux: In a large heavy-bottomed pot, heat the vegetable oil over low heat. Add the flour and whisk to combine. Cook slowly, stirring constantly with a wooden spoon, until the roux becomes a very dark brown — about the color of melted bittersweet chocolate. This should take about 40–50 minutes. Be patient — don’t rush this step.
Step 2
Add the beef chunks to the roux and stir until they are well-coated.
Step 3
Pour in 10 cups of water, then add the chopped onion, minced garlic, and bay leaves. Season with kosher salt and black pepper to taste, and stir until combined.
Step 4
Bring the mixture to a gentle boil over medium heat, then reduce to low heat. Cover the pot and let it simmer slowly until the beef is very tender, about 2-3 hours. Stir occasionally to prevent sticking.
Step 5
Stir in the chopped salami, cover, and continue to simmer on low for another 30 minutes to let the flavors meld.
Step 6
Turn off the heat. Taste and adjust the seasoning if needed.
Step 7
Add the gumbo filé powder and stir well to combine. Let it sit uncovered for a few minutes to allow the filé to slightly thicken the gumbo.
Step 8
Ladle the gumbo over steamed long-grain rice in bowls. Serve with warm French bread and a glass of red wine.
Gumbo can be stored in an airtight container in the refrigerator for 2-3 days.
