Here are some recipe that you can try:
This is originally a shrimp gumbo recipe, but it's gumbo, so you can add whatever turns you on. I always eat it with more than just a few dashes of Tabasco. I hope you like it.
1 hour 15 min prep
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 large onion, diced
1/2 cup chopped fresh parsley
1/2 cup chopped celery
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
1/2 cup sliced scallions
6 cloves minced garlic
4 cups chicken broth
1 teaspoon salt
1 teaspoon creole seasoning (Tony Chachere's)
2 lbs any combo of sausage or shrimp or chickens (etc.)
In a large stockpot combine oil and flour and cook over medium-high heat about 15 minutes or until it turns very dark brown, almost between brown and black.
You will have to stir almost constantly.
This is called the roux.
Add onions, parsley, celery, bell peppers, scallions and garlic and cook about 10 more minutes or until vegetables are tender, stirring regularly.
Add broth, salt, and creole seasoning.
(If you like you may also add a 10 oz package of frozen okra at this point, but I despise the stuff).
Cover pot and simmer 15 minutes stirring occasionally.
Add your chosen combination of meat at this point and simmer an additional 10 minutes (if using whole pieces of crab like claws, or blue crab halves cook a little longer to ensure they're cooked all the way.).
Ladle over steamed white rice.
CLASSIC CHICKEN GUMBO
2 tbsp Vegetable shortening
2 tbsp Flour,all-purpose
2 Onions,finely chopped
1 Green bell pepper,fine chop
5 cups Warm chicken broth
1/2 lb Okra,cut into 1/4" pieces
1 1/2 tbsp File' Gumbo
1/2 cup Uncooked rice
2 Ribs celery,chopped
1 tsp Salt
1/2 tsp Pepper
1/4 tsp Thyme
1 Bay leaf
1 Broiler-fryer chicken,cooked
In large Dutch oven, melt shortening over low heat; add flour and cook, stirring, until brown, about 10 minutes (do not hurry; if flour burns, roux is ruined).
Add onions and bell pepper; cook until onion is translucent, about 5 minutes.
Slowly add warm broth; stir until broth reaches a boil.
Add tomatoes, okra, rice, celery, salt, file' gumbo, pepper, thyme and bay leaf; bring to a boil.
Add chicken; when mixture boils again, reduce heat to low, cover and cook about 20 minutes.
CRAB, SHRIMP AND OKRA GUMBO
1 pound medium (20-24 size) shrimp, uncooked
7 quarts water
5 dried hot red chilies, about 2" long each
1 lemon, cut into 1/4" slices
3 large bay leaves
1 1/2 teaspoons dried thyme, crumbled
1 tablespoon plus 1 teaspoon salt
10 live blue crabs, each about 1/2 pound in weight
4 tablespoons brown roux (see link to the right of the Gumbo recipe)
1/2 cup coarsely chopped onion
1 1/2 teaspoon minced garlic
1/2 pound fresh okra, trimmed, washed and cup into 1" pieces
3/4 cup coarsely chopped green pepper
1 teaspoon cayenne
1/2 teaspoon hot pepper sauce (ie: Tabasco)
4 cups freshly cooked long-grain white rice
To make the gumbo: shell and devein the shrimp. Rinse under cold water and set aside.
In a 10- or 12-quart sauce pot, bring the water, chilies, lemon slices, 2 bay leaves, 1 teaspoon thyme and 1 tablespoon salt to boil over high heat. Drop in the crabs and boil briskly, uncovered, for 5 minutes. Remove crabs from the gumbo stock with tongs, and set them aside to cool.
Drop the shrimp into the gumbo stock and cook, uncovered, for about 4 minutes, or until they are pink and firm to the touch. Using tongs, transfer the shrimp to a plate.
Boil the gumbo stock, uncovered, until it reduces to about 3 quarts. Strain the stock through a fine sieve or cheesecloth set over a large pot; discard the seasonings. Cover the pot to keep the gumbo stock warm until ready for use.
When the crabs are cool enough to handle, shell them. Save the morsels of yellow liver and "fat" as well as any pieces of orange roe. Leave the large claws in their shells, but crack the legs lengthwise with a clever and pick out the meat. Reserve the meat, claws and roe.
In a heavy 5- or 6-quart casserole, warm the roux over low heat, stirring constantly. Add onion and garlic and stir for about 5 minutes, or until the gumbo vegetables are soft. Add okra and green peppers and stir well.
Stirring constantly, pour in the reserved warm gumbo stock (if it has cooled, reheat it before adding) in a slow, thin stream and bring to boil over high heat. Add the red pepper, red pepper sauce, 1 bay leaf, 1/2 teaspoon thyme and 1 teaspoon salt. Stir in the crab meat and claws, reduce the heat to low and simmer, partially covered, for 1 hour.
Add the shrimp and simmer a few minutes longer; taste for seasoning. The gumbo may need more red pepper sauce or red pepper.
Ladle the gumbo into a warm tureen and serve at once, accompanied by the rice in a separate bowl. Traditionally, a cupful of rice is mounded in a heated soup plate and the gumbo is spooned around it. Give each diner a nutcracker so the claws can be cracked easily at the table.