Juanita'S Creole Gumbo Recipe

Name: Juanita'S Creole Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 crabs, cleaned, fresh, broken into 4 parts each, with claws cracked (for lack of fresh crab, 1.5 lbs chicken or fish may be substituted); 2 lbs raw shrimp, cleaned and peeled (if only shrimp are used, use 5 lbs); 1 pint oyster, raw drained (optional); 1 (16 ounce) can whole canned tomatoes; 1 cup okra, thinly sliced (optional); 5 slices bacon, real pork; 1 large onion, chopped; 6 peppercorns; 1/4 teaspoon crab boil, zatarain's; 1/2 teaspoon thyme; 1 1/2 cups flour; 3 garlic cloves

Servings: persons

12 crabs, cleaned, fresh, broken into 4 parts each, with claws cracked (for lack of fresh crab, 1.5 lbs chicken or fish may be substituted)
2 lbs raw shrimp, cleaned and peeled (if only shrimp are used, use 5 lbs)
1 pint oyster, raw drained (optional)
1 (16 ounce) can whole canned tomatoes
1 cup okra, thinly sliced (optional)
5 slices bacon, real pork
1 large onion, chopped
6 peppercorns
1/4 teaspoon crab boil, zatarain's
1/2 teaspoon thyme
1 1/2 cups flour
3 garlic cloves

1
In a large pot, put 2 cups water, salt [to taste] add crab boil, thyme and peppercorns.
2
Bring to a roiling boil; add crabs and boil for approximately 20 minutes, add tomatoes and okra, and simmer slowly.
3
While this simmers, make the roux.
4
Slice the bacon strips into small pieces and fry.
5
Remove.
6
Saute the chopped onion and garlic in the bacon grease.
7
Remove.
8
To bacon drippings, add enough flour to make a thin gravy.
9
Use very low flame, stir continuously, taking care to make it dark brown without burning it.
10
Add bacon and onion& garlic bits back to mixture and heat.
11
Add roux to simmering seafood pot.
12
Stir very well.
13
Add shrimp and simmer approximately 30 minutes.
14
Add oysters and simmer only until edges of oysters curl.
15
It is done, serve over a bed of rice.

767

kcal

Calories

Fat

Carbs

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

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 12 crabs, cleaned, fresh, broken into 4 parts each, with claws cracked (for lack of fresh crab, 1.5 lbs chicken or fish may be substituted), 2 lbs raw shrimp, cleaned and peeled (if only shrimp are used, use 5 lbs), 1 pint oyster, raw drained (optional), 1 (16 ounce) can whole canned tomatoes, and more.

Yes, Juanita'S 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.

That's it — enjoy your meal!

Juanita'S Creole Gumbo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions