Gumbo--New Orleans Recipe

Name: Gumbo--New Orleans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 bell peppers, diced; 2 bunches shallots, chopped; 2 stalks celery, chopped; 2 cups cooking oil; 1 quart flour; 2 (3 lb) boxescleaned hard-shell crabs; 6 links sausage, sliced; 5 (3 lb) packagescut okra; 5 lbs shrimp, peeled; 1 teaspoon salt; granulated garlic; cayenne pepper; file powder; 1 lb tomato paste (10 cans); bay leaf; 1 12 gallons water

Servings: persons

12 bell peppers, diced
2 bunches shallots, chopped
2 stalks celery, chopped
2 cups cooking oil
1 quart flour
2 (3 lb) boxescleaned hard-shell crabs
6 links sausage, sliced
5 (3 lb) packagescut okra
5 lbs shrimp, peeled
1 teaspoon salt
granulated garlic
cayenne pepper
file powder
1 lb tomato paste (10 cans)
bay leaf
1 12 gallons water

1
Note: The 1 hour prep time is if you are chopping the vegetables and preparing the seafood.
2
If you want to take a short cut, you can use frozen veggies and precooked seafood.
3
It is just a matter of taste.
4
Saute in 20 quart pot, the following:.
5
Preheat 1 quart oil; add vegetables, let cook till brown (approx.
6
15-20min).
7
Add tomato paste, let cook 10 min., stirring constantly to keep from scorching.
8
Separately make Roux:.
9
Heat 2 cups cooking oil; add 1 quart flour, stirring constantly till brown.
10
Add roux to pot, adding water, spices (to taste), crabs and sausage.
11
Let cook one hour, stirring occasionally.
12
NOTE: File should be added just 10 minutes before turning fire off, stirring well.
13
Serve with rice.

1835

kcal

Calories

120

Fat

Carbs

143

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 12 bell peppers, diced, 2 bunches shallots, chopped, 2 stalks celery, chopped, 2 cups cooking oil, and more.

Yes, Gumbo--New Orleans 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.

That's it — enjoy your meal!

Gumbo--New Orleans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions