Gumbo--New Orleans

READY IN: 2hrs 30mins
Recipe by RajunCajun2106

This is one of my Paw-Paw's recipes, from his resturanteur (I think I spelled that right) days, so you will have to make some adjustments unless you are feeding a LARGE crowd. We never adjusted it, because it is usually fix for family gatherings. Enjoy!

Top Review by prettyangel


Ingredients Nutrition


  1. Note: The 1 hour prep time is if you are chopping the vegetables and preparing the seafood. If you want to take a short cut, you can use frozen veggies and precooked seafood. It is just a matter of taste.
  2. Sauté in 20 quart pot, the following:.
  3. Preheat 1 quart oil; add vegetables, let cook till brown (approx. 15-20min). Add tomato paste, let cook 10 min., stirring constantly to keep from scorching.
  4. Separately make Roux:.
  5. Heat 2 cups cooking oil; add 1 quart flour, stirring constantly till brown. Add roux to pot, adding water, spices (to taste), crabs and sausage. Let cook one hour, stirring occasionally.
  6. NOTE: Filé should be added just 10 minutes before turning fire off, stirring well. Serve with rice.

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