postheadericon Gumbo with Shrimp, Sausage, & Crab

Welcome Back Fellow Foodies!! I’ve got a Gumbo recipe that is a ‘Sure Thing” in my family. After its made, there is no telling if there will more to come back to for seconds, ITS THAT GOOD! Without Further Ado….




¾ cup vegetable oil
¾ cup flour
1 onion chopped
2 bell peppers chopped
1 large can drained diced tomatoes or 2 small cans
4 cans of chicken broth
1 tablespoon thyme
1 tablespoon basil
1 tablespoon oregano
2 tablespoon cayenne pepper
1 tablespoon red pepper flakes
1 tablespoon garlic powder or ½ tablespoon Minced Garlic
2-3 bay leaves
Crab Meat




1. Heat the oil in a large heavy pot and add the flour slowly, just a little at a time. Cook the roux, stirring constantly, to a medium color, like a penny.


2. Just before the roux reaches the proper color, add the vegetables (onions and bell peppers) and stir like hell, being careful not to spatter yourself.


3. When the vegetables are tender, add the  chicken broth, drained diced tomatoes and other spices. Stir until the roux is dissolved, and simmer over low heat for one hour.


4. Add the sausage and stir. Add the crab meat and stir. Add the shrimp about 5 minutes before serving, then cook over low heat just until the shrimp turn pink (if you have raw shrimp) and the crabmeat is warmed through.

 5. Serve in large soup or gumbo bowls over about 1/2 cup of cooked rice per serving.

Gumbo with Shrimp, Sausage, & Crab


Gumbo with Shrimp, Sausage, & Crab

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