Large creole style gumbo

Creole Style Gumbo

Featured Ingredients

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Creole Style Gumbo Recipe

  • 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
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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.


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joe r

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".

phil m

If you really want to make this like the people in Nweorlans do then add some oysters double the shrimp put in some chicken, anduolie sausage, a big teaspoon sage and then only add the file as you are taking it off the stove but stir it in first. then grind some fresh whole peppercorns over the bowl before you serve it up ...Bon Appiteeet


What are those big pieces floating in the gumbo in your photo? Potatoes??? Nothing in the recipe to indicate what they are!!


I would never use both filé powder and okra in the same recipe. My mother taught me to “cook the slime” out of the okra. I cook it separately and add it at the end.