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Anonymous asked in Food & DrinkEthnic Cuisine · 1 decade ago

How do you cook gumbo without lobster or crab?

You have to know how to cook and give me a part of a recipe.

9 Answers

  • 1 decade ago
    Favorite Answer

    Lobster is not generally available in Louisiana Gulf Coast waters, so it is not used. Crab is pretty common, though Chicken & Sausage is even more common due to the inexpensive nature of the ingredients.

    This is my recipe that I wrote for my friends to make. Hope you like it!

    ** Sugar Pie's Chicken & Sausage Gumbo **

    ½ cup A/P flour

    ½ cup veg. oil

    1 whole cut up chicken, breasts cut in half, or 8 of your favorite chicken parts

    2 cups chopped onion (about 2 small)

    2 cups chopped celery (about 5 ribs)

    ¼ of a bellpepper, chopped (I like red for color, & less bitter than green)

    5-6 garlic cloves, sliced

    1 lb. smoked sausage or andouille (AHN-dewey), sliced

    1 (14 oz.) can petite diced tomatoes, w/ juice (optional)

    8 cups chicken stock

    2 bay leaves

    2 Tbsp. Tony Chachere’s (less if chicken stock is salty)

    Salt and Black pepper to taste

    Handful of chopped fresh flat-leaf parsley

    For Seafood Gumbo:

    omit chicken

    2 lbs. peeled, raw shrimp

    1 lb. crabmeat (optional)

    ½ tsp. Zatarain’s crab boil liquid seasoning

    1. Start by making a roux. In a big, heavy Dutch oven, add flour and oil to pot and set over medium heat. With a flat-bottomed spoon, stir roux, scraping the bottom clean with eat motion. Slowly, the flour will begin to darken. You can smell it caramelizing. Slowly take it to the color of milk chocolate for best flavor, or at least dark caramel. Stir almost constantly or it will burn, especially once the darkening has begun.

    2. When your roux reaches the right color, add chicken pieces skin side down. Turn heat up to med-high or even high, depending upon your stove. The goal right now is to brown the chicken well, not cook them through. If they will not all easily fit in the bottom of the Dutch oven, brown them in 2 batches. Remove browned chicken to plate; set aside.

    3. Add sliced sausage or andouille to pot, stirring occasionally, about 5 minutes. Remove to plate w/ chicken.

    4. Add onions, celery, and bellpepper to the roux. Stir well to coat, and cook about 3-5 minutes until wilted. Add garlic, and cook 2-3 minutes more.

    5. Return chicken and sausage to pot, and add tomatoes, chicken stock, bay leaves, Tony Chachere’s, and any additional salt or pepper to suit your taste.

    6. Bring pot of gumbo to a simmer over high heat, then cover w/ lid and reduce heat to low. Stir occasionally and simmer about an hour. Remove lid and stir; simmer another 15 minutes. Stir in chopped parsley just before serving.

    7. To serve, place steamed rice in the bottom of a bowl, and top with a chicken piece and sausage slices and gumbo liquid as desired.


    ** To make Seafood Gumbo, brown sausage or andouille first, then add veggies to the pot. Cook, stirring occasionally, about 5 minutes. Add tomatoes, stock, bay leaves, Tony Chachere’s, S&P to taste, and liquid crab boil. Do not add shrimp until last 5 minutes of cooking; the heat of the gumbo will cook the shrimp. Add parsley and crab, if so desired, and serve. (Crab is precooked, so it only needs to be warmed up in the gumbo seconds before serving.)

    ** If the roux burns (you can smell a scorch and it has black flecks in it), throw it out, wash your pot, and start over on a lower heat setting. Keep stirring; most roux is ruined by walking away.

    ** If you are coordinated, you can chop your meat and veggies stove-side while stirring your roux. If not, chop before you begin your roux to give it your full attention.

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  • gay
    Lv 4
    4 years ago

    Lobster Gumbo

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  • 1 decade ago

    There is no specifc type of gumbo. There is the basic roux for the base but the ingredients are your choice. Here's a really good recipe I've personally tried:

    1 1/2 cups flour

    1 1/2 cups oil

    1 cup chopped onions

    1/2 cup chopped green bell pepper

    1/2 cup chopped celery

    1 tablespoon chopped garlic

    2 cups sliced andouille sausage

    2 quarts stock

    2 bay leaves

    Salt and cayenne

    Creole spice

    2 cups shredded cooked turkey meat

    Steamed rice, for serving

    Chopped scallions, for garnish

    In a large soup pot slowly heat oil and flour together over low heat, stirring constantly, until it becomes a nutty brown color and is very fragrant; be careful not to burn. Add onions, pepper and celery and cook, stirring, 4 minutes. Add garlic and andouille and cook 5 minutes, until some fat releases from sausage. Add stock, bay leaf, 2 teaspoons salt, cayenne and Creole spice to taste. Bring to a boil, reduce heat and simmer for 1 hour. Add turkey and simmer 30 minutes more. Adjust seasonings and serve with hot steamed rice and a generous sprinkle of green onions.

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  • Cister
    Lv 7
    1 decade ago


    5 to 6 pounds chicken parts


    cayenne pepper

    garlic powder

    2 1/2 cups flour

    1 cup vegetable oil

    2 cups onions, coarsely chopped

    1 1/2 cups celery, coarsely chopped

    2 cups green pepper, coarsely chopped

    6 cups chicken broth

    1 1/2 teaspoons fresh garlic, minced

    1 pound andouille sausage finely diced, or another smoked sausage such as Kielbasa

    4 cups hot cooked rice


    Cut chicken breasts in half crosswise to get a total of 10 pieces of chicken. Season with salt, cayenne pepper and garlic powder and let stand at room temperature for 30 minutes. Measure flour into a large paper bag.

    Add chicken pieces and shake until well-coated. Remove chicken and set remaining flour aside for the roux.

    In a large skillet, brown chicken in very hot oil, remove chicken from the oil and set aside. Stir oil remaining in the skillet with a wire whisk to loosen any brown bits remaining in the bottom of the pan. Whisk in 1 cup of the remaining flour and whisk constantly over medium heat until the roux becomes dark brown. Be sure to stir constantly and do not let this mixture burn. It will probably take from 15 to 25 minutes. Remove from heat; add onions, celery and green bell pepper. Continue to cook, stirring constantly, until vegetables are tender.

    Transfer roux and vegetables to a large heavy saucepan. Add stock to roux and vegetables and bring to a boil, stirring. Lower heat to a quick simmer and add garlic, sausage and chicken. Continue cooking, covered, until the chicken is tender, 1 3/4 to 2 hours.

    Adjust seasonings and serve in bowls over the rice.

    Serves 10.

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  • 1 decade ago

    Being a former chef and having prepared this and french boullibaise, if your not able to use those products try bay scallops, clams/mussels, redfish or a firm fish like hake or cod, crayfish, andouille sausage or smoked sausage. small shrimp or even squid.

    Each product has a different cooking time so add them as there is time before serving, try not to overcook.

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  • 1 decade ago

    With crayfish and file and okra. Recipes can be found online. Start with google and my three ingredients.

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  • 1 decade ago

    use shrimp, chicken,and hotsausage. some hotpeppers, okra,just whatever to your likings.

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  • Anonymous
    1 decade ago


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  • 1 decade ago

    can you use chicken.if not just cook.thats what i do

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