Ingredients
1 cup vegetable oil
1 cup all purpose flour
1 carton chicken broth
1 cup water
1 large bell pepper
2 ribs celery
1 large onion
1 bulb garlic chopped
5 sprigs fresh thyme(1 tbsp dried thyme if you can’t find fresh
3 stalks scallions
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp chicken bouillon powder
3 bay leaves
1 tbsp cayenne
3 tbsp Tony’s (taste as you go if you need more)
Salt and pepper to taste
1 pound large shrimp
1 pound crab claws
1 pound andouille sausage
1 pound lump crab meat
I cooked this recipe on #5 on my stove the whole way through which is medium low everyone’s stove is different . Please do not walk away from your stove . Stir constantly. I used a stool and watched my fave show by the stove while my roux cooked while constantly stirring.
#seafoodgumbo #happyholidays #seafoodrecipes
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😊😅 lol love you guys 😍💗
Use a magnolite pot instead
Looks yummy! I feel bad for you bout the shellfish allergy 2 thumbs down.
OMG.That look unbelievable !!
No okra?
Bake the flour by itself in the over for 40min on 425, Much easy to use a dry roux.
I bake my flour to speed it up. Got watch it carefully.
I think it took so long because of the pot you used. Also, let your oil heat up before you v add the flour. Gumbo looks delish!
Maybe they make smaller amounts of rue.
Just a little tip for browning your roux a little quicker. You can brown the flour a little first then add your butter and on low setting brown the flour and butter mixture stirring until the mixture resembles a thickened smooth sauce. Cook stirring constantly until it has the browned color. Kitchen bouquet is also an optional ingredient to get the color and taste you’re looking for. After that add your veggies. Then your water or broth and that’s your roux. Hope this helps you get this delicious looking gumbo a little quicker next time. Great recipe!
Watched it. Went to the store. Came home. Prepared it. Ate it. Yum!!
That looks good
Looks amazingly delicious 😋.great job
Yess Mam this looks yummilish, I can do this, and no okra yess !!!!
Looks so good. I need friends like you! Thanks sis!!
I don’t make a reux on the stovetop, I put my flour in an oven safe pan and bake it, it browns nicely and takes about 40 minutes, no stirring or standing at the stove. Then you just let it cool while doing everything else. I make this a few times a month and my family devours it every time. Looks good though and I give props to anyone with the patience to make a stovetop reux.
I take FOREVER with my roux. Ive seen people make it in 15 mins and Im like uhm HOW? Ive also burned my roux before and didnt know until we all sat down to eat a horrible bitter gumbo. So slowwww and steady for me please
If it took you an hour and 20 minutes to make the roux that means you did it right cuz I have seen it take longer than that depending on how dark you want it
Looks good 😋
I've gone through a zillion gumbo recipes trying to find one that I thought I wouldn't mess up. Mesha, I choose you! Your gumbo looks delicious and I actually think I can succeed in making it. Thank you!!
I never have the patience for roux so mine are almost white/blonde roux.. i know some say you can male a microwave roux or oven roux but I dont bother. I need to actually take the time and make a nice brick color roux but damn the time it takes i can be half way to a gumbo. Lighter roux also have more thickening power, the darker the roux the less thickening it will do just fyi
I admire your patience and investment into that roux, i dont know if i can do it.. I spend 10mins on mine and real cajuns would probably hang me for that.
Did you add the flour in before the oil was hot? It looks like your oil wasn’t ready. Maybe that’s why it took so long. I get that color in 35 mins top but I let the oil get hot first
My first roux took an hour. Now I’m at 30 min at the most. Good job!
Looks magnificent!!!!!!!
I’m finna act a fool in that kitchen Christmas Eve… thanks 🙏
Honey Child I followed your instructions and it was Fricken Fabulous!!! Yum Yum n Thank you
Making this for Christmas 😍🥰
Great looking recipe…but I highly recommend the oven roux method..wayyy less work
To make your Rue , did you use regular vegetable oil? Are a different oil?
Per the ingredients list you have 1cup of water, when do you add this?
Finally…someone who told the truth about making roux. If you brown the flour before you start, it will be a dark color as soon as you put the flour in, it will still take an hour or more to make the roux.
Great recipe.
Thank you for this recipe, it didn’t take me as long with the base because I heated my pot & oil prior to mixing the flour
Where’s the recipe
Beautiful! Thank you!
Use less water will shorten the time of the Ru
Beautiful gumbo, keep up the good work.
Wow! This looks fantastic. My mouth is actually watering.
Super nice cook
Turn the heat up on the roux, lol. People act like it's rocket science, but it ain't. You aren't going to scorch the roux if it's on medium heat or even a little higher as long as you keep it moving.
It looks like a really good result for the first time making gumbo. Good job.
Are you from New Orleans?
Nice job👍🏻
I’m so thankful this was short and to the point.
Looks delicious. I went on vacation to South Carolina and tried gumbo for the first time. Now I want to make it at home because it was so darn good.
I made this today and it was delicious! I added some extra vegetables and omitted a few things I didn't have on hand, but it still turned out great. I served it with Spanish rice, will definitely make it again without making changes 😊