Creole Gumbo

Name: Creole Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. cooking oil; 1 c. sifted flour; 8 stalks celery, chopped; 3 large onions, chopped; 1 large green pepper, chopped; 2 cloves chopped garlic; 1/2 c. catsup; 2 Tbsp. salt; 4 slices bacon, fried crisp and crumbled; 1 1/2 lb. raw shrimp, peeled and deveined; 2 lb. crab meat; 1/4 c. file

Eats Now Editorial Team · 1151 kcal · Seafood

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Creole Gumbo – a delicious recipe with cooking oil, flour, stalks celery, onions, green pepper, garlic. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 c. cooking oil
1 c. sifted flour
8 stalks celery, chopped
3 large onions, chopped
1 large green pepper, chopped
2 cloves chopped garlic
1/2 c. catsup
2 Tbsp. salt
4 slices bacon, fried crisp and crumbled
1 1/2 lb. raw shrimp, peeled and deveined
2 lb. crab meat
1/4 c. file

1
Pour cooking oil in to large frying pan over low heat and add sifted flour slowly.
2
Stir constantly to brown evenly.
3
It takes about an hour to make a roux correctly.
4
Cook until roux become the color of coffee with cream and smells like browned flour.

1151

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 c. cooking oil, 1 c. sifted flour, 8 stalks celery, chopped, 3 large onions, chopped, and more.

Yes, Creole Gumbo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1151 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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