Creole Gumbo

1 review, 5 star(s). 100% would make again

Ready in 2 hours

This is yet another way to cook gumbo. The use of butter instead of oil is usually the New Orleans or Creole way to make a roux.


1 stick butter; in all
2 cups Green Onions; chopped
2 cups sliced okra
1 cup white onions; chopped
2 cups raw peeled shrimp
2 cups raw oysters
1 cup tomatoes; diced
2 cups Tomato juice
1 1/2 Shrimp Stock
3 crabs; (top shell discard, cut into 4 pieces)
3 tablespoons Flour
1 tablespoon File; (sassafras)
3 cups Rice; cooked
salt, pepper

Original recipe makes 6



Melt half the butter and saute the green onions, okra, white onions and crabs. In a separate pot put the shrimp, oysters, tomatoes and tomato juice with 1 1/2 quarts of shrimp stock and bring to a boil. Let boil for a minute, then add to the first pot. In a small skillet cook the other half of the butter and flour together until brown. Blend this brown roux with the File and some of the gumbo liquid to make a slurry and add to the gumbo. Add salt and pepper and cayenne to taste. Do not bring to a boil. Simmer for 1 1/2 hours.

To serve, pour 1 1/2 cups of gumbo into wide, flat bowls, then add 1/2 cup rice mounded up in the middle of the bowl of gumbo.

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Calories Per Serving: 807 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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PapaLew 6y ago

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