Gumbo Recipes

  • 1/4 cup oil (for frying)
  • 1/4 cup all-purpose flour
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 2 cups cooked chopped chicken breasts
  • 1 (14 1/2 ounce) can diced tomatoes with green chilies, with liquid
  • 1 (4 1/2 ounce) can sliced mushrooms, drained
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons Worcestershire sauce
  • 3 garlic cloves, minced
  • 1 teaspoon soy sauce
  • 1 teaspoon white sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 dashes hot sauce

Gumbo Style Chicken Creole


Author: Cellogirl2

Cooked Leftover Chicken Can Be Tossed Into This Gumbo And Simmered With Tomatoes, Mushrooms, Chile Peppers, A Little Of This And A Little Of That. Delicious Chicken Gumbo Consistency With Tomato Base. Makes Plenty To Last For Several Days. Serve Over Hot Cooked Rice And Sprinkle With Filet Powder, If Desired.

Time: 1h

Yield: 5 serving(s)

Number Of Ingredients: 15

  • Heat oil in a large skillet over high heat.
  • Stir in flour and cook, stirring constantly, for 5 minutes or until mixture is the color of a copper penny.
  • Reduce heat to low and stir in bell pepper and onion.
  • Cook 10 to 15 minutes, or until tender, stirring occasionally.
  • Add chicken, tomatoes with green chile peppers, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, salt, pepper and hot sauce.
  • Stir together, cover and simmer for 20 minutes.
Nutrition Facts:

  • 2 cups chopped onions
  • 1 1/2 cups chopped green bell peppers
  • 1 cups chopped celery
  • 2 bay leaves
  • 2 teaspoons salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 3/4 cup vegetable oil
  • 3/4 cup all-purpose flour (sub rice flour for GF)
  • 1 tablespoon minced or pressed garlic
  • 5 1/2 cups seafood stock
  • 1 pound andouille, cut into 1/2 inch pieces
  • 1 pound peeled medium shrimp
  • 9 ounces medium-large oysters in their liquor (about a dozen)
  • 3/4 pound crab meat (picked over)
  • 2 1/2 cups hot cooked rice

Paul Prudhomme's Cajun Seafood Gumbo With Andouille

Dinner , Wheat/Gluten-Free , Shellfish , Soup/Stew , Sausage

Number Of Ingredients: 19

  • Combine onions, bell peppers, and celery in a medium-size bowl and set aside. In a small bowl combine next 7 ingredients for seasoning; mix well and set aside.
  • Heat the oil in a large skillet over high heat until it starts to smoke, about 5 minutes.
  • Gradually add the flour, whisking constantly with a metal whisk. Continue cooking and whisking until roux is dark red-brown to black, 2-4 minutes.
  • Immediately add half the vegetable mirepoix and stir well, switching to a spoon if necessary, 1 minute.
  • Add the remaining vegetables, continuing to stir, about 2 minutes. Add the seasoning mix and continue to cook, about 2 minutes.
  • Add garlic, stirring well for another minute. Remove from heat.
  • Place the stock in a 5 1/2-qt saucepan or Dutch oven and bring to boil. Add roux mixture by spoonfuls, stirring until dissolved in between each addition. Bring back to boil.
  • Add andouille and return to boil again; continue boiling for 15 minutes, stirring occasionally. Reduce heat and simmer 10 minutes.
  • Add the shrimp, undrained oysters, and crab meat. Return to boil, stirring occasionally.
  • Remove from heat, skim oil from surface, and serve over rice.
Nutrition Facts:

  • 2 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • 2 pounds medium shrimp, peeled and deveined
  • 2 tablespoons vegetable oil
  • 3 cups chopped okra
  • 2 onions, chopped
  • 1 (14.5 ounce) can diced tomatoes
  • 2 quarts water
  • 1 bay leaf
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1 red bell pepper, chopped
  • ground black pepper to taste

Savory Shrimp Gumbo

Soups , Stews and Chili Recipes , Stews , Gumbo Recipes

Author: Corwynn Darkholme

This Is A Very Savory Gumbo From Louisiana, That Is For Those Of You Who Like Shrimp! Serve Over Long Grain Rice.

Time: 45m

Yield: 8

Number Of Ingredients: 13

  • In a large skillet over high heat, add 2 tablespoons oil and flour to the pan, and whisk together quickly. Continue cooking and stirring until a dark roux forms. Stir in shrimp. Cook and stir for a few minutes, until the shrimp turns pink. Set aside.
  • In another pan, heat 2 tablespoons oil over medium heat. Stir in okra and onions; cook until okra is tender. Mix in tomatoes. Add water, bay leaf, garlic, salt, red pepper, and the shrimp mixture. Cover, and cook slowly for 30 minutes.
Nutrition Facts:

Calories 211.8 calories, Carbohydrate 9.7 g, Cholesterol 179.4 mg, Fat 8.6 g, Fiber 2.3 g, Protein 24 g, SaturatedFat 0.9 g, Sodium 670.2 mg, Sugar 3.5 g

  • 1 pound smoked sausage links, cut into 1/4-inch slices
  • ¼ pound bacon, chopped
  • 2 cups chopped okra
  • 1 (14.5 ounce) can diced tomatoes with green chile peppers
  • ½ cup unsalted butter
  • ⅔ cup all-purpose flour
  • 2 cups chopped onion
  • ½ cup chopped green onions
  • ⅔ cup finely chopped green bell pepper
  • ⅔ cup finely chopped celery
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons minced garlic
  • 2 cups water
  • salt to taste
  • ground black pepper to taste
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 6 cups water
  • 2 pounds uncooked medium shrimp, peeled and deveined

Husband's Grandmother's Shrimp Gumbo

Soups , Stews and Chili Recipes , Stews , Gumbo Recipes

Author: Ranch_maven

My Husband's Grandmother Taught Me This Recipe. She Actually Cooked For Cajun Festivals. She Used 40-gallon Trash Cans For Her Stock Pots. People Would Line Up For This Authentic Cajun Specialty. This Recipe Serves Eight But Multiplies Well. Serve Gumbo Over Cooked White Rice.

Time: 3h

Yield: 12

Number Of Ingredients: 20

  • Brown the sausage in a skillet over medium heat, discard the fat in the skillet, and drain the sausage slices on paper towels to absorb any excess grease. Set the sausage aside. Cook and stir the chopped bacon in the skillet until crisp, 6 to 8 minutes, remove the bacon, and set aside. Stir the okra into the hot bacon drippings, and cook and stir until the okra is tender, about 5 minutes. Drain the okra in a colander, and discard bacon drippings.
  • Place the okra and diced tomatoes in a saucepan over medium heat, and bring to a simmer. Reduce heat to medium-low, and simmer the okra mixture for about 10 minutes.
  • In a large soup pot, melt the butter over medium heat, and cook and stir the onion, green onions, green pepper, celery, parsley, and garlic until the onion begins to turn brown, about 10 minutes. Remove the vegetables but leave the butter in the pot. Stir in the flour, reduce heat to low, and cook the roux, stirring constantly, until it turns the color of milk chocolate, 30 to 45 minutes. Do not let the roux burn.
  • When the roux reaches its correct color, whisk in 2 cups of water. Raise the heat to medium; stir in salt, pepper, cayenne pepper, thyme, and bay leaves, bring the mixture to a boil, and stir in the sausage, bacon, okra-tomato mixture, and 6 more cups of water. Reduce heat to medium-low, and simmer the gumbo, stirring occasionally, until the soup has thickened and the flavors are blended, about 45 minutes. Stir in the shrimp, and simmer until they turn pink and opaque, 6 to 8 more minutes. Discard bay leaves and adjust the seasonings, if desired, before serving.
Nutrition Facts:

Calories 343.5 calories, Carbohydrate 12.6 g, Cholesterol 164.7 mg, Fat 21.8 g, Fiber 2 g, Protein 23.9 g, SaturatedFat 9.8 g, Sodium 922 mg, Sugar 2.6 g

SHRIMP GUMBO Ingredient:
  • 1/4 cup butter or margarine
  • 2 medium onions, sliced
  • 1 medium green bell pepper, cut into thin strips
  • 2 cloves garlic, finely chopped
  • 2 tablespoons all-purpose flour
  • 3 cups beef broth
  • 1/2 teaspoon red pepper sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 dried bay leaf
  • 1 box (10 oz) frozen cut okra, thawed and drained
  • 1 can (14.5 oz) whole tomatoes, undrained
  • 1 can (6 oz) tomato paste
  • 1 lb uncooked peeled deveined medium shrimp, thawed if frozen and tails peeled
  • 3 cups hot cooked rice
  • 1/4 cup chopped fresh parsley

Shrimp Gumbo

Dinner , main-dish , Soups , Stews and Chili Recipes , Entree , Stews , Gumbo Recipes

Author: By Betty Crocker Kitchens

Looking For A Spicy Seafood Dinner Using Vegetables? Then Serve Shrimp Gumbo Over Rice - A Dish That's Ready In 35 Minutes!

Time: 35m

Yield: 6

Number Of Ingredients: 16

  • In 4-quart Dutch oven, melt butter over medium heat. Cook onions, bell pepper and garlic in butter 5 minutes, stirring occasionally. Stir in flour. Cook over medium heat, stirring constantly, until bubbly; remove from heat.
  • Stir in remaining ingredients except shrimp, rice and parsley, breaking up tomatoes with a fork. Heat to boiling; reduce heat. Simmer uncovered 10 minutes, stirring occasionally.
  • Stir shrimp into gumbo. Cover and simmer about 5 minutes or until shrimp are pink and firm. Remove bay leaf. Serve soup in bowls over rice. Sprinkle with parsley.
Nutrition Facts:

Calories 320, Carbohydrate 40 g, Cholesterol 130 mg, Fat 1, Fiber 4 g, Protein 19 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving (about 1 1/2 cups), Sodium 1120 mg, Sugar 6 g, TransFat 0 g

  • 1 cup canola oil
  • 1 cup all-purpose flour
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 3 stalks celery, diced
  • 1 pound andouille sausage, chopped
  • 2 tablespoons Cajun seasoning
  • 2 cloves garlic, chopped
  • 1 teaspoon freshly ground black pepper
  • 6 cups low-sodium chicken stock
  • 1 pound peeled and deveined small shrimp

Easy Sausage And Shrimp Gumbo

Soups , Stews and Chili Recipes , Stews , Gumbo Recipes

Author: Papa Jay

This Dish Will Warm Your Heart On A Cold Day. I First Had This At A Friend's House In Louisiana And After A Few Changes, Shrimp Instead Of Chicken For Instance, I Came Up With A Recipe I Think You Will Enjoy As Much As My Family Does. Serve Over Rice With Additional Seasoning On The Side If You Like It Spicier, As I Do. Enjoy.

Time: 1h32m

Yield: 8

Number Of Ingredients: 11

  • Cook and stir oil and flour in a skillet over medium heat until mixture is thick and the color of peanut butter, about 20 minutes.
  • Stir onion, green bell pepper, and celery into flour mixture; cook and stir until softened, about 5 minutes. Add sausage; cook and stir until browned, about 5 minutes. Add Cajun seasoning, garlic, and black pepper; cook and stir until fragrant, about 2 minutes.
  • Pour chicken stock over vegetable-sausage mixture; reduce heat to low and simmer for 30 minutes. Add shrimp and cook until shrimp are pink and cooked through, about 10 minutes.
Nutrition Facts:

Calories 568.3 calories, Carbohydrate 19 g, Cholesterol 122.2 mg, Fat 45.4 g, Fiber 1.6 g, Protein 20.9 g, SaturatedFat 8.1 g, Sodium 1070.3 mg, Sugar 2.5 g

  • 1 cup vegetable oil
  • 1 cup all-purpose flour
  • 1 onion, peeled and chopped
  • 1 green pepper, seeds removed and chopped
  • 1 stalk celery, chopped
  • 4 garlic cloves, peeled
  • 2 cups chicken broth
  • 6 ounces andouille sausages, chorizo or 6 ounces Italian sausage, sliced
  • 8 ounces shrimp, peeled and devined
  • 1 (28 ounce) can whole tomatoes
  • 4 ounces okra (fresh or frozen)
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon gumbo file powder (sassafras)
  • 1/4 teaspoon cayenne pepper
  • sea salt
  • 2 green onions, thinly sliced

Louisiana Shrimp Gumbo


Author: Boomette

Make And Share This Louisiana Shrimp Gumbo Recipe From

Time: 50m

Yield: 4-6 serving(s)

Number Of Ingredients: 20

  • Preheat a large, heavy-bottomed stockpot over medium heat.
  • Pour in the vegetable oil and, when it's smoking hot, gradually and carefully whisk in the flour, forming a "roux." Continue stirring the roux, whisking constantly until it begins to deepen in colour. Be careful, it's very hot! This browning process weakens the roux's ability to thicken the gumbo, but it also adds lots of authentic, distinctive flavour.
  • After 5 minutes or so, when the roux is a deep golden brown, add the Holy Trinity of Louisiana cooking: the onion, green pepper and celery. Add the garlic cloves and stir them for a few minutes until they've softened. Add the chicken broth and stir until it thickens. Add the sausage, shrimp, tomatoes, okra, herbs and spices. Taste and season with salt.
  • Simmer until the sausages and shrimp are cooked through, about 10 minutes. Add the green onions. Serve immediately.
Nutrition Facts:

Calories 883.7, Fat 68.5, SaturatedFat 11.6, Cholesterol 95.9, Sodium 1238.4, Carbohydrate 44.6, Fiber 6.4, Sugar 9.2, Protein 25.4

  • 1 pound medium shrimp in the shell
  • Salt and pepper
  • 2 teaspoons chopped fresh thyme
  • 6 garlic cloves, minced
  • 4 tablespoons olive oil
  • 1 1/2 cups diced onion
  • 1 cup diced red or green bell pepper
  • 1/2 cup diced celery
  • 4 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne
  • 1 cup diced ripe tomato, fresh or canned
  • 6 ounces smoked andouille sausage, in 1-inch-thick slices
  • 6 cups shrimp broth or chicken broth
  • 2 cups chopped okra
  • 1 tablespoon filé powder
  • 1/2 cup chopped scallions for garnish

Shrimp Gumbo With Andouille Sausage

Dinner , Lunch , Main course , soups and stews

Author: David Tanis

Most Cooks Agree That Gumbos Must Have The Vegetable Trinity Of Chopped Bell Pepper, Onion And Celery, And That They Should Be Highly Seasoned. Some Gumbos Do Contain Sausage, Shrimp And Chicken, But There Are Humbler Ones That Are Made With Only Salt Pork, Onions And Greens. Finally, There Is The Filé Powder Camp. These Cooks Use Copious Amounts Of The Stuff, Which Is Made From Finely Powdered Sassafras Leaves. Added At The Last Minute, It Thickens The Soup While Imparting A Flavor That's Earthy And Herbal. I Confess To Using All Three - A Roux, Okra And Filé Powder - In My Own Gumbo, Which I Hope Is Not Sacrilegious. Not Having Grown Up In Gumbo Territory, I Based Mine On A Number Of Visits To New Orleans.

Time: 1h

Yield: 4 to 6 servings

Number Of Ingredients: 18

  • Peel and devein shrimp. Reserve shrimp shells for broth. Season shrimp with salt and pepper, thyme and 1/2 teaspoon garlic. Cover and refrigerate. Make the shrimp broth.
  • Make the gumbo base: In a heavy-bottomed soup pot, heat olive oil over medium-high heat. Add onion, bell pepper and celery and cook briskly, stirring frequently, until lightly browned, about 8 minutes. Sprinkle in flour and stir to combine. Continue cooking for about 5 minutes, stirring, until flour-vegetable mixture is well browned. Add tomato paste, paprika, cayenne and remaining garlic. Cook for 1 minute, stirring well, then add diced tomato and andouille sausage and cook for about 2 minutes. Season mixture generously with salt and pepper.
  • Stir in shrimp broth and reduce heat to medium. With a wooden spoon, scrape bottom of pot to dissolve any browned bits. Simmer for about 25 minutes, until gumbo base thickens somewhat. Taste and adjust salt. (You may prepare gumbo base up to this point several hours ahead; bring it back to a brisk simmer before continuing.)
  • Add okra and let cook until softened, about 5 minutes. Add shrimp and cook for 2 minutes more. Turn off heat. Stir in filé powder. Serve immediately, sprinkled with scallions, along with steamed rice or cornbread if desired.
Nutrition Facts:

@context http, Calories 384, UnsaturatedFat 15 grams, Carbohydrate 26 grams, Fat 21 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 5 grams, Sodium 1160 milligrams, Sugar 8 grams, TransFat 0 grams

  • 1/4 cup oil
  • 3 -4 tablespoons flour
  • 2 onions, chopped
  • 2 stalks celery, chopped
  • 1 (1 lb) bag frozen chopped okra
  • 1 quart chicken broth
  • 1 (16 ounce) can whole tomatoes, w/liquid
  • 4 -5 cloves garlic, crushed
  • 2 bay leaves
  • 2 -3 tablespoons crab boil, tied in cheesecloth
  • salt & pepper
  • hot pepper sauce
  • 2 lbs raw shrimp, peeled
  • 1 lb crabmeat or 2 cans crabmeat
  • 1 pint oyster (OPTIONAL)
  • 1 lb firm white fish fillet (halibut, white fish, cod)
  • 1 tablespoon gumbo file powder

Seafood Gumbo

main-dish , Soups , Stews and Chili Recipes , Stews , Gumbo , Gumbo Recipes

Author: Papergoddess

This Is A Real Seafood Gumbo. No Meat In Here. This Is The Best Gumbo I've Ever Had. The Crab Boil Is The Key Ingredient - Do Not Omit It. The Smell Will Drive You Nuts!!! Note: If You Can't Find Crab Boil At Your Grocery, Please Refer To Recipe#3252 By Candie Yoder Or #34801 By Miller (oysters Are Optional, I Don't Eat Them Myself)

Time: 2h20m

Yield: 6-8 serving(s)

Number Of Ingredients: 17

  • To make a roux, heat oil, add flour and cook over medium heat until VERY dark but not scorched, stirring constantly. If using butter, be very careful because it burns easily. Set aside.
  • In large dutch oven, saute onion, celery, and okra until limp.
  • Add roux, broth, tomatoes, garlic, bay leaves, crab boil packet, and salt and pepper. (NOTE: If you can't find Crab Boil at your grocery, please refer to recipe # 3252 by Candie Yoder or # 34801 by Miller)
  • Simmer for 2 hours.
  • 10 minutes before serving, add all raw fish and seafood and the file powder.
  • Simmer until done, but do not boil.
  • Serve over bowls of rice.
Nutrition Facts:

  • 1 cup finely chopped onion
  • 3 garlic cloves, minced
  • 1 teaspoon canola oil
  • 1/2 pound reduced-fat cooked kielbasa or Polish sausage, halved and cut into 1/4-inch slices
  • 1-1/2 cups chopped green pepper
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup reduced-sodium chicken broth
  • 1 bay leaf
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon pepper
  • 1/8 teaspoon hot pepper sauce
  • 3/4 pound uncooked medium shrimp, peeled and deveined
  • 1/2 cup uncooked instant rice
  • Lemon slices, optional

Quick Shrimp Gumbo


Author: Taste Of Home

This Hearty Dish Is One Of Our Favorites. I've Made It With All Shrimp Or With All Turkey Sausage, And It's Just As Good. I Usually Cook It In The Microwave. -mrs. Leo Merchant Of Jackson, Mississippi

Time: 20m

Yield: 4 servings.

Number Of Ingredients: 16

  • In a large saucepan, saute onion and garlic in oil for 2 minutes or until crisp-tender. Stir in sausage; cook and stir for 2 minutes or until sausage begins to brown. Add green pepper; cook and stir for 2 minutes or until crisp-tender. Stir in the tomatoes, broth, seasonings and hot pepper sauce. Bring to a boil. , Cook, uncovered, for 2 minutes or until heated through. Stir in shrimp. Cook 3-4 minutes longer or until shrimp turn pink. Stir in rice. Remove from the heat. , Cover and let stand for 5 minutes or until rice is tender. Discard bay leaf. Serve with lemon slices if desired.
Nutrition Facts:

Calories 246 calories, Fat 5g fat (1g saturated fat), Cholesterol 146mg cholesterol, Sodium 1211mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

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