Ingredients

How to make it

  • The making of a gumbo has been described as an "occult science." Depending on the location and people you talk to about gumbo, it is quickly discernable that there are as many ways to cook gumbo as there are cooks making it.
  • Brown the sliced sausage slightly and add to stock; add garlic and bring to a boil.
  • Prepare a roux on the dark side and add the aromatic vegetables and seasonings to it. Stir until the roux and vegetables form a mass. Drop by spoonfuls into the boiling stock. Mix and simmer for twenty minutes until the vegetables are cooked.*
  • Add the shrimp, and oysters with juice; simmer for about 5 minutes. The oil may be removed from the surface at this point.
  • Add the crab meat to the gumbo as you serve it. FilĂ© is served aside and may be added to the gumbo in the bowls. Sever with white rice.
  • *Note: Before the shrimp and oysters are added, large pieces of crab claws, large whole shrimp, etc may be added to the gumbo, for color and meat in the finished gumbo. Large shucked heated oysters may be add at serving for garnish also.

Reviews & Comments 4

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  • jimrug1 6 years ago
    This is a winner. I have only been dabbling in gumbo the last couple of years and let me tell you, I have messed up many pots when trying to combine the roux and the broth. Finally, I can do it fairly consistanly now.

    I have been using cheap meats until my confidence was built up. I would LOVE to try this recipe. My mouth started watering as I read it.... Thanks Jim
    Was this review helpful? Yes Flag
    " It was excellent "
    linebb956 ate it and said...
    This had to be the best I have ever made.. I kept forgetting to rate it... until now.
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  • zena824 7 years ago
    I agree... this is definately a recipe to try....It has the wow factor....Love those cajun dishes..
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  • rosemaryblue 7 years ago
    This is an awesome mix of culinary herbs and spices! I am impressed with the 1 teaspoon of white pepper! Sounds marvelous.
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