Gumbo

Name: Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. oil; 1 c. flour; 1 c. chopped onions; 1 c. chopped celery; 1 gal. water; 1 (6 oz.) can tomato paste; 2 Tbsp. butter; 1 (10 oz.) can Ro-Tel tomatoes; 1 lb. crawfish tails; 1 lb. crabmeat; 1/2 c. chopped green onion; 1/2 c. chopped bell pepper; 1/2 c. chopped parsley; garlic; salt; pepper

Eats Now Editorial Team · 874 kcal · General

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Gumbo – a delicious recipe with oil, flour, onions, celery, water, tomato paste. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

1 c. oil
1 c. flour
1 c. chopped onions
1 c. chopped celery
1 gal. water
1 (6 oz.) can tomato paste
2 Tbsp. butter
1 (10 oz.) can Ro-Tel tomatoes
1 lb. crawfish tails
1 lb. crabmeat
1/2 c. chopped green onion
1/2 c. chopped bell pepper
1/2 c. chopped parsley
garlic
salt
pepper

1
Heat oil in a large, heavy pot.
2
Add flour to oil and make a dark roux.
3
Add celery and onions.
4
Saute and add water.
5
Simmer for 15 minutes.
6
While this is cooking, heat butter in a small skillet.
7
Add tomato paste and cook over low heat, about 5 to 7 minutes.
8
Add Ro-Tel tomatoes to this, then add to other mixture. Cook for about 1 hour over medium heat.
9
Add other ingredients and cook another 30 minutes.

874

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 16 ingredients. The key ingredients include: 1 c. oil, 1 c. flour, 1 c. chopped onions, 1 c. chopped celery, and more.

Yes, Gumbo falls under the General 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
874 kcal
Category
General

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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