Mumbo Jumbo Gumbo

READY IN: 3hrs




  • In a large cast iron skillet or heavy sauté pan, add the oil.
  • A high flash point oil will reduce the time needed to make the roux.
  • Heat the oil on high heat until the pan is smoking hot, carefully whisk in the flour and reduce the heat.
  • Stir constantly to prevent scorching.
  • Stir the mixture constantly for 30-45 minutes or until a dark brown color and nutty aroma develops.
  • Remove from heat for a few minutes before adding the garlic to prevent burning.
  • Fry garlic in this roux.
  • Add onions and cook for 10 minutes.
  • Add celery, bell pepper, black pepper, salt, Tabasco sauce, and Worcestershire sauce.
  • Cook vegetables and then add three quarts of fish stock (recipe below).
  • Allow the liquid to come to a boil and simmer while preparing the shrimp, crab and oysters/steamers.
  • Using 2 cubes Knorr fish bouillon and 1 ½ tsp.
  • Old Bay seasoning, precook the shrimp in a little boiling water.
  • Drain, cool and peel the shrimp.
  • Again, using the fish bouillon and Old Bay, bring the oysters to a boil in water until they just curl.
  • Drain and cool.
  • If using steamers (clams) instead of oysters, using the same procedure and seasonings, steam the clams, then shuck and clean before adding to the final boil.
  • After cleaning the lump crab for any odd shell fragments, add crab the meat and cook for another ten minutes.
  • Add parsley and chopped green onion and cook for another 10 minutes.
  • Add the precooked shrimp, oysters/clams and cook for 5 minutes to heat through.
  • At the very last add the file gumbo, blend well and remove from the heat and allow it to thicken.
  • Allow the gumbo to set and when reheating, simmer gently and serve with cooked rice if desired.
  • Fish Stock- Cooking down about 2 pounds of fish scraps or a mess of shellfish scraps can make the fish stock.
  • In a small stockpot, add just enough water to cover.
  • Add salt to taste and simmer for 20-30 minutes.
  • Strain the stock before using.