Good New Orleans Creole Gumbo

Good New Orleans Creole Gumbo


"I am going to give you my gumbo recipe. I learned to cook from my mother and grandmother who were born and raised in New Orleans and really knew how to cook. Most of the time, you could not get them to write down their recipes because they used a "pinch" of this and "just enough of that" and "two fingers of water" and so on. This recipe is a combination of both of their recipes which I have added to over the years."
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


Serving size has been adjusted!
Original recipe yields 20 servings

May we suggest



  • Prep

  • Cook

  1. ROUX: Add flour to ¾ cup melted bacon grease in large heavy skillet and stir well to blend. Cook this over low medium heat stirring constantly until it becomes a dark mahogany rich brown color. This will take 20 to 30 minutes and it must be watched continuously and you must continue to stir until finished or flour will burn.
  2. ***See My Mother's "No-Fail Roux" in the footnotes below which is how I use my roux and it has advanatges.
  3. VEGETABLES: Process the onion, celery, bell pepper, and garlic in a food processor. Add sausage and the processed ingredients to the roux and cook for 10 to 15 minutes, stirring constantly to sauté the vegetables. Set this aside.
  4. BOIL WATER: While preparing the roux and vegetables start the 3 quarts water to boiling in a large Dutch oven or Gumbo pot at least 6 Qt. Size. Add beef bouillon to boiling water to create a beef broth. Combine roux mixture to boiling broth and stir. Reduce heat and add bay leaves, thyme, tomatoes, tomato sauce, sugar, salt, Tony’s seasoning, and tobasco to boiling mixture. Simmer on low heat for 1 hour. At the 45 minute mark, add 2 teaspoons file to gumbo and stir.
  5. OKRA: While the gumbo is cooking, cook the okra in a large frying pan with the 2-tablespoon of vinegar for about 15 or 20 minutes. Drain the fat off the okra and set aside.
  6. CRABMEAT,SHRIMP,OKRA : After the gumbo has been cooking for about 1 hour, add crabmeat, shrimp, okra, and Worcestershire sauce. Cook for about 45 minutes more after adding these last ingredients. At the end add 2 more teaspoons of file.
  7. Serve over rice.
  8. The gumbo can be frozen or refrigerated and many people like it better the next day. Bon Apetit!


Read all reviews 0

Other stories that may interest you