Creole Style Gumbo Recipe

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Categories: American, Cajun / Creole, Main Dish, Shellfish, Soup

Submitted By: The Spice House.

Ingredients
  • For the Roux:
  • 1/4 cup butter
  • 1/4 cup flour
  • For the Gumbo:
  • 5 tablespoons butter
  • 1 onion chopped
  • 1/2 green pepper, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 1 cup tomato diced
  • 1 pound okra, sliced
  • 1/2 cup roux
  • 2 tablespoons King Creole seasoning
  • 1/2 teaspoon gumbo file
  • 2 bay leaves
  • 2 quarts water
  • 1 pound shrimp, cooked, de-deveined
  • 1/2 pound crab meat, back fin or jumbo lump
  • 2-3 cups cooked rice
Preparation Instructions

For the roux: Melt the butter in a saucepan and whisk in the flour until smooth. This is a blonde roux. Set aside until needed.

For the gumbo: In a large soup or stockpot, melt 5 tablespoons of butter. Add the chopped onion, celery and pepper, saute until softened. Add the garlic, okra and tomato and continue to sautee another 2-3 minutes. With a whisk, blend in the roux and seasonings. Continue to whisk as you add in the water. Bring to a boil, then reduce heat to a simmer, add the shrimp and crab. Let simmer 5 more minutes to bring all the flavors together. Serve hot over rice.

Helpful Hints

This is a standard gumbo recipe. You may substitute the shrimp and crab with any type of seafood or meat. Family tradition is Turkey frame gumbo after Thanksgiving. If you use frozen okra, make the whole recipe and add it in at the end. Otherwise the okra gets too soft and falls apart.

Quick Shopping List


King Creole Seasoning
In a glass jar
In a 1/2 cup shaker jar, net wt. 3 oz.
$5.49
Gumbo File Powder, Organic Powdered Sassafras Leaves
Ground, in a glass shaker jar
In a 1/2 cup shaker jar, net wt. 1.5 oz.
$4.99
California Bay Leaves
In a resealable plastic bag
1/2 ounce bulk bag
$4.49
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Joe R. Said:

I made this for "Fat Tuesday". I made it again the following week. It's so good. I'm now giving the recipe to others. This is a "keeper".

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Make it Again? Joe R. would make this recipe again.