Total Time
2hrs
Prep 1 hr
Cook 1 hr

Shrimp or Crawfish, Crab, you can add other meats if you wish, sausage, etc.

Ingredients Nutrition

Directions

  1. Heat the vegetable oil in a very large soup pot, gradually whisk in flour with a long handled whisk. Continue to stir and whisk constantly until the roux reaches a dark chocolate color, being careful not to burn. In South Louisiana, you can purchase Roux premade in a jar, and I frequently use that, but I NEVER use the "roux mix" that you can purchase.
  2. At this time add the 4 cans tomatoes chopped with the juice. Continue to stir and whisk another 10 minutes.
  3. Add the vegetables and cook another 20 minutes stirring very frequently.
  4. Dissolve bouillon cubes in 2 to 4 quarts of water. Add this to the pot and bring to a boil. Add seasonings. and okra and simmer 20 minutes.
  5. Add shrimp and crab. Cook until shrimp are done. Add fresh green onion tops at end of cooking. Serve over rice.
  6. I frequently substitue crawfish tails for some of the shrimp. I prefer to use crab claws rather than crab meat in the gumbo. You can also add some andouille sausage if you want that.

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