Prep 15 mins
Cook 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.
- 1⁄2 cup vegetable oil
- 1⁄2 cup all-purpose flour
- 1 large onion, diced
- 1⁄2 cup chopped fresh parsley
- 1⁄2 cup chopped celery
- 1⁄2 cup chopped green bell pepper
- 1⁄2 cup chopped red bell pepper
- 1⁄2 cup sliced scallion
- 6 cloves minced garlic
- 4 cups chicken broth
- 1 teaspoon salt
- 1 teaspoon creole seasoning (Tony Chachere's)
- 2 lbs any combo of sausage or 2 lbs shrimp or 2 lbs chicken (etc.)
- 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.
- You will have to stir almost constantly.
- This is called the roux.
- Add onions, parsley, celery, bell peppers, scallions and garlic and cook about 10 more minutes or until vegetables are tender, stirring regularly.
- Add broth, salt, and creole seasoning.
- (If you like you may also add a 10 oz package of frozen okra at this point, but I despise the stuff).
- Cover pot and simmer 15 minutes stirring occasionally.
- 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.).
- Ladle over steamed white rice.
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.
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
SUCCESS!! I've been avoiding making gumbo recipes because of my fear of "the roux." However, the other reviews on here were so encouraging that I thought I would give it a shot - and I'm so glad I did.
The first modification I did was to cook the roux over medium-low head instead of medium-high. I felt that I had more control over the roux. The next thing I did was cook it until it turned a light brown (almost like a peanut butter color). It's true that once you add the veggies in the roux will continue to cook.
Next I added 1/2 can of diced tomatoes, a bay leaf, and a dash of tobasco sauce. I also used 1.5 teaspoons of the creole seasoning because my friends like food on the spicier side. This dish was wonderful!!! My friends absolutely loved it and were disappointed that I didn't have more. I used 1 lb of shrimp and 1 lb of andouille sausage. Great comfort food and so easy!!