Total Time
15 mins
45 mins

This is originally a shrimp gumbo recipe, but it's gumbo, so you can add whatever turns you on. I always eat it with more than just a few dashes of Tabasco. I hope you like it.

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  1. In a large stockpot combine oil and flour and cook over medium-high heat about 15 minutes or until it turns very dark brown, almost between brown and black.
  2. You will have to stir almost constantly.
  3. This is called the roux.
  4. Add onions, parsley, celery, bell peppers, scallions and garlic and cook about 10 more minutes or until vegetables are tender, stirring regularly.
  5. Add broth, salt, and creole seasoning.
  6. (If you like you may also add a 10 oz package of frozen okra at this point, but I despise the stuff).
  7. Cover pot and simmer 15 minutes stirring occasionally.
  8. Add your chosen combination of meat at this point and simmer an additional 10 minutes (if using whole pieces of crab like claws, or blue crab halves cook a little longer to ensure they're cooked all the way.).
  9. Ladle over steamed white rice.
Most Helpful

5 5

This recipe is really tasty and easy to make.One thing I changed was omitting the salt. Theres salt in the creole seasoning I use, also in the sausage.

5 5

I whipped this up last Sunday for Monday nights dinner as it was to be a very cold day. Allowing it to sit over night in the fridge really intensived the flavors. It was very easy to put together and I did add more tabasco as we do like our dishes on the hot side. I used shimp & chicken and it was excellent. This was right on. Thanks Kevin

5 5

Phenomenal! I was trying to "copy" a dish we had in Chicago last weekend and this recipe was it, but better! My DH & I both like more spice, so I added a little crushed red pepper and it was just wonderful. Thanks for the great recipe, Kevin!