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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.
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.
This recipe was provided by The Spice House.