Louisiana Gumbo

2 reviews, 5 star(s). 100% would make again

Ready in 1 hour 30 minutes

Family recipe of gumbo as made by my grandmother for as long as I can remember.


5 tablespoons Shortening
6 tablespoons Flour
1 Onion; chopped
1 Bell Pepper; chopped
1/4 cup Celery; can use less if desired
1 clove Garlic; chopped
1 chicken; whole, cut up
1 lb Andoulle Sausage; can use link pork
2 teaspoons Salt
1 teaspoon pepper
1 can okra; can use gumbo file instead, if desired
1 can tomatoes
1 pound shrimp
1 package crab boil; 1 cap liquid

Original recipe makes 10 Servings



Add the shortening to a heated skillet, once melted, sift in flour to make a roux.

Once deeply browned, add in the onion, bell pepper, celery and garlic. Simmer until wilted.

Move to a stock pot with the chicken, sausage, okra and tomatoes.

Add water to suit and a capful of the crab boil, along with the salt and pepper. Cook until tender.

In a separate pot, cook the shrimp with crab boil according to directions. Once the chicken is tender, add the shrimp and cook for 15 more minutes.

Best served plain or with rice, and gumbo is always better the second day.

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The hardest part is getting the roux right. You really want to darken the flour as much as possible, and don't be afraid to start over if it's not perfect. Once you have the roux, everything else just falls into place! [I posted this recipe.]
DianeOfTheMoon 6y ago

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