- Ready In:
- 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 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.
Join The Conversation
My daughter, who is very picky, loved the gumbo! I'm allergic to shellfish, so I used smoked kielbasa sausage and chicken for my meats. We had it over rice with a roasted garlic baguette. Sooo good! For my first time ever making gumbo, it was a huge hit thanks to you! I had to make my own creole seasoning because there was none at the store, but that was easy. Thank you for this wonderful recipe!
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I am 31, and a cytotechnologist in the Navy (Don't know what it is? Don't feel bad, few people do)with just under 10 years to retirement. Kerrbear is my wife and we have two GREAT kids, Aidyn (4) and Kelsi (2). Next to my family hockey is my favorite thing in the world, watching, playing, anything to do with hockey, in particular my sons hockey and the Vancouver Canucks. After hockey cooking is the other thing I really enjoy. I'm very open to trying new foods of all cuisines, however the one thing I refuse to try is balut. I could not see myself trying it without MUCH help from a bottle of something very strong.