Louisiana Gumbo

Name: Louisiana Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup oil; 1/4 to 1/2 c. flour; 2 onions; 3 ribs celery; 1 bell pepper; 1/2 bunch green onions (bottom half); 2 or more c. shrimp, cooked chicken, sausage or a combination; 3 qt. or more water or broth (broth will give it a better flavor); Kitchen Bouquet liquid brown seasoning; Salt and pepper

Eats Now Editorial Team · 287 kcal · Seafood

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Louisiana Gumbo – a delicious recipe with oil, flour, onions, celery, bell pepper, green onions. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1/4 cup oil
1/4 to 1/2 c. flour
2 onions
3 ribs celery
1 bell pepper
1/2 bunch green onions (bottom half)
2 or more c. shrimp, cooked chicken, sausage or a combination
3 qt. or more water or broth (broth will give it a better flavor)
Kitchen Bouquet liquid brown seasoning
Salt and pepper

1
Chop the vegetables.
2
In a large heavy pot, brown the flour in oil until VERY dark, stirring constantly and watching carefully so it does not burn.
3
(For a fat-free gumbo, you may brown the flour without the oil.)

287

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 10 ingredients. The key ingredients include: 1/4 cup oil, 1/4 to 1/2 c. flour, 2 onions, 3 ribs celery, and more.

Yes, Louisiana 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
287 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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