How to make it

  • In a large pot combine oil and flour.
  • Cook over medium heat stirring constantly until the roux has browned to a light chocolate color.
  • Add onion, pepper, celery and garlic. Saute for 2 to 3 minutes, stirring constantly.
  • Slowly add chicken broth, and chicken base, stirring as you go. Add water, bay leaves, thyme, basil, parsley, lemon pepper, cayenne pepper, House Seasoning, soy sauce and tomatoes.
  • Cut sausage into 1/2-inch pieces. Add to pot along with okra.
  • Cover pot and simmer for 1 to 1 1/2 hours, stirring occasionally.
  • Add oysters, crabmeat, shrimp and scallops.
  • Simmer for an additional 15 minutes. Serve over hot buttered rice. Sprinkle with file powder on top of bowl and stir in.
  • Tip: Add file powder after putting gumbo into individual serving bowls. Adding file into the pot will make the gumbo too thick as File powder acts as a thickening agent.
  • House Seasoning:
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder
  • Mix ingredients together and store in an airtight container for up to 6 months.
  • Yield: 1 1/2 cups

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