Recipe by KRANEY
"This from-scratch gumbo takes a little bit of time, but is well worth the effort! No bouillon, chopped tomatoes, chicken, sausage, or bacon here! Impress your Cajun friends with this wonderful gumbo. Serve over white rice with a side of French bread. Enjoy!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
chopped green onions
green bell pepper, chopped
Tomato Sauce and Spices:
1 (8 ounce) can
salt, or to taste
hot pepper sauce (such as Tabasco®), or to taste
Seafood and Okra:
frozen chopped okra
catfish, cut into 2-inch pieces
1 1/2 pounds
peeled and deveined shrimp
gumbo file powder, or to taste
salt, or to taste
I made this almost exactly as written and it was just as good as any gumbo I've had down south (and that's a lot). Only slight variation is I used the Seafood Gumbo Stock also featured on this site in place of the water. And no file on hand (or in the grocery store out here in Cali) so I substituted with crab boil. And I added some crab claw meat to the mix at the very end. So so delicious.
Disappointing. Any Cajun knows NEVER add file. It becomes stringy when heated. It is ONLY to be added on the rice before you add gumbo. This was very runny and thin. For 6c of water it is one cup of roux. In addition, the veggies are added TO the roux. This stops the cooking and adds flavor to the oil since you aren't using sausage.
Look further, this is not authentic or worth the expense. I was severely disappointed. Be warned. Waste of money.
I thought I'd try someone else's recipe for gumbo, but I'm gonna go back to mine. I knew I was making a mistake when I grabbed the worchestershire sauce. Yuk! I like it in some things, but not gumbo.
Also, I use a pound of Andouie sausage, which I like to render some of the fat out of and use it in the roux. I add the meat of a couple chicken thighs, diced Cod instead of catfish. I like the way it holds together and absorbs the flavors. It's my "clean out the fridge" gumbo so I throw in some diced ham if I have it. The okra goes in early enough to break up and the shrimp dead last. For heaven's sake, if you burn the roux, start over. Any Cajun knows file gumbo is going to be thicker. It's supposed to be so, it sticks better to rice.
very good recipe. I did add more seafood. Oysters, shrimp and Tilipia instead of catfish.
I made this recipe the other week, and loved it. However, I didn't do EVERYTHING specified; using whatever meat I had on hand: shrimp, sausage, or chicken. And I have no idea what 'file' is and so didn't worry about that. It was great, family loved it and I'm making it again tonight!
Awesome gumbo! I changed it a little by eliminating fish and adding some slices of sausage and canned crabmeat along with the shrimp. I also used some beef bullion cubes to flavor and "kicked it up a notch" with more Cajun spices and Tabasco to taste. I didn't have file powder, so left it out. Still awesome!
* Percent Daily Values are based on a 2,000 calorie diet.
Roux-Based Authentic Seafood Gumbo with Okra
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 184
French toast is such a perfect breakfast, light lunch, or even supper on these warm days.
Try one of our 100-plus cool cucumber salads.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Loaded with crab, oysters, and shrimp, here’s a gumbo for seafood lovers!
See what smoked sausage can do for a savory, spicy Cajun classic.
Watch Chef John make a classic New Orleans gumbo.