"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."
Gumbo created by anniesnomsblog
Ready In:




  • 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

sort by:
  1. laura a.
    Roux takes 45 minutes to develop. NOT 15. And where is the mention of the use of the file powder? This recipe is blasphemous at best.
  2. brianmartin61
    Sweet corn is in season here. I made the recipe as written except I cut the kernels off of an ear of corn and added them to the gumbo with the meat. The corn added a bit of sweetness that went well with the spice.
  3. Inga C.
    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!
    • Review photo by Inga C.
  4. theottemanns
    How do I print this recipe?
  5. Allison N.
    use 3 cups of vegetable oil instead of 4 to make gumbo less soupy


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.
View Full Profile

Find More Recipes