Recipe by MRBOEJANGLES
"Dis iz a terrific gumbo recipe, if'n you close your eyes, you'll swear Mama is makin'it fer ya. Feel free to substitute crawdads fer de shrimp. File is optional and is always added off of the heat. Add rice to the center of a large soup bowl, add gumbo. Deeelicious!!!"
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chopped green bell pepper
andouille sausage links
fresh shrimp, peeled and deveined
chopped fresh parsley
hot pepper sauce (e.g. Tabasco™)
6th line down: 1 lb okra... This is the real deal. It takes for-freakin'-ever to make, but it's worth it. Make a double batch if you've got a pot big enough. It won't last. YUMMMM!
I gave this only three stars because while I enjoyed it... it didn't knock my socks off like other gumbos I've had in the past.
Here are some things I'd like to note about this recipe:
1. This recipe has okra in it, which is actually considered a thickening agent. (Not just a vegetable.) File (Fee-lay) powder is supposed to be a replacement for okra in the off season. It isn't bad that this recipe has both... just something I thought I'd note. BTW I'm no expert on gumbo I just read this info on several websites while trying to find a recipe.
2. You can't really make the vegetables "golden brown" as the recipe states. This might be obvious to some, but I found it irritating. You just cook the veggies until they're soft, or when the onions are all translucent.
3. I prefer a darker roux but I'm not sure how to make it darker. Some of the other recipes call for 2 cups of beef broth, and only 4 of chicken. Maybe this makes the broth darker the way I liked it when I had it before.
3. Part of what I like about traditional gumbo is that the chicken is usually on the bone, and there are still tails on the shrimp... I recommend buying a big bag of wings and using that in the recipe instead of boneless thighs. (Which I assume is what the recipe wanted but didn't clarify.) Mini drumsticks would be good too.
4. If you're worried about not having enough fat for the roux... don't drain the sausage fat and just add a little more flour. It says 1/4 cup of flour, but you can just eyeball
My family and friends raved over this recipe. I also added fresh crab. Very easy to make. My friends and family called the next day asking for the recipe. I did not use the gumbo felit and it was just as good.
Will make again real soon!!!
Instead of the spices, I added three tablespoons Zatarain's creole seasoning. Gave it just enough spice. It turned out fabulous! Definetly will make again.
This recipe was a nightmare for me. There wasn't enough fat to make the roux. I'm not experienced in making roux so my improvisation didn't work well either.
Excellent!! I used smoked/spicy Polish sausage as my husband isn't overly fond of andouille sausage. Didn't have fresh herbs, so just used dried instead, worked fine. Fried three large chicken quarters with the skin on, this gave me plenty of grease with which to make my roux. Before adding the chicken to the pot I removed the skin and used my hands to tear it into chunks. Adding file powder at the end adds quite a bit of flavor, I would recommend using it, even though it is an optional ingredient. Thanks for this recipe, I'll be making it again.
This recipe was great. Everyone raved. My kids keep coming back for more! I added crab meat as well. Will definitely make again. Awesome!
This was wonderful. I saved some time by using a premade roux. It was so easy to make and delisious. I will make many more times.
* Percent Daily Values are based on a 2,000 calorie diet.
Uncle Dank's Gumbo
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 249
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