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There are as many Gumbo recipes as there are cooks on the Gulf Coast. Our recipe is original, and has everything in it except the kitchen sink. You will discover that it is wonderful.
About 5 Quarts
Make a tea with 1 quart of chicken broth and 3 tablespoons (1 bag) of crab boil. Simmer for 15 minutes and set aside. Discard the bag of crab boil, or strain out the spice blend.
Add the olive oil and flour to a stock pot and heat on medium-high with constant stirring until it is mohogany brown. This is roux, and it is the only difficult part of this recipe.
The secret is constant stirring and constant attention. This will only take a few minutes. The roux must be dark brown but not burnt. There is no recovery from burned roux. If this happens, wash up and start over. Use a metal or wooden spatula, nylon or plastic will melt in the hot roux.
Add the onions, celery and bell pepper, and stir. Add the crushed red pepper flakes and sausage and stir for several minutes.
Add the crab boil liquid and the rest of the chicken stock. Add the potatoes, carrots, and simmer for 20 minutes.
Add the shrimp, okra, tomatoes, and paprika, and simmer for another 20 minutes. Add salt and black pepper to taste.
Serve over rice. Use about 1/2 part rice to 1 part gumbo.
You can use almost any meat to make gumbo. The results will be equally good. Try chicken, ham, pork, almost any sausage, shrimp, crab, fish, or crawfish. Our preference is shrimp and sausage, and is the one we always cook. You will notice that we don't use file gumbo. We don't think that it adds to the dish.
This recipe was provided by William Hatten from Mobile.