Not Just Any Gumbo!

Linda Watkins

"I have served this gumbo to folks who don't like gumbo & they love this one. I've been working with Moroccan & Ethiopian food recently & this might be the American counter part."
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Original recipe yields 6 servings

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  • Prep

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  1. Set a batch of rice to cooking, so it will be ready when the gumbo is done. White or a mix of rices, including wild rice, both work well, depending on what you prefer in rice.
  2. Put 2 tablespoons oil in a large skillet. Add the chopped okra. Cover & cook, stirring occasionally, until it is browned & sealed against okra slime leaking into the stew. Place in a bowl & set aside.
  3. For the roux put 1/2 cup of oil & 1/2 cup flour in a stew pot. Cook on medium heat, stirring very often so as not to scorch it. When it is a golden caramel color, it is done. Set it off the burner. This will be very, very hot. Do not taste it. It will burn you. Remember it is hot oil.
  4. Wipe out the skillet you cooked the okra in with a paper towel & add oil to the skillet & the onions. Cover & stirring occasionally saute over medium heat until the onions have caramelized.
  5. Add the next 11 items down through the black pepper to the roux. Stir. When the onions are caramelized, add them to roux mix in the stew pot. Add the chicken broth. Stir & put the pot back on the burner on medium-high. Stirring occasionally, cook for 20 minutes, partially covered.
  6. Add the ham, sausage & shrimp. Stir & cook another 15 minutes.
  7. If there is fat on the surface, spoon it off. Add the file powder & okra. Cook 15 minutes more. If the carrots are tender, it's time to eat.
  8. Serve in bowls over the steamed rice.
  9. Hope that there is gumbo left over because it is twice as good the next day.


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