Anyone know how to cook gumbo?

Im wanna cook a seafood gumbo and have no good recipes.Anyone know a good yet easy way to make this?

5 Answers

  • 1 decade ago
    Best Answer

    This one doesn't start with roux. But it's really family favorite

    Seafood gumbo

    4 slices of bacon

    1 onion, chopped

    1/4 cup chopped green pepper

    1 cup chopped celery

    1 Tablespoon parsley, chopped

    2 cups fresh or canned tomatoes, chopped

    4 cups fish stock

    2 cups seafood--shrimp, crab, and/or fish fillets

    2 cups okra, sliced into rounds

    1 cup cooked rice

    Fry the bacon til crisp, then remove and reserve. Add the onion, pepper, and celery to the bacon fat and saute until yellow. Add the parsley, tomatoes, and stock, and cook until all the vegetables are tender. Stir in the seafood, the okra, and the rice. Cook for 10 minutes, until the fish is just cooked.

    When ready to serve, ladle into bowls and top with the reserved bacon, crumbled.

    Seafood Gumbo -(this one with roux)

    1/4 cup roux

    2 large onions, chopped

    3 cups okra, chopped

    2 tablespoons oil

    1 can (14.5 ounces) stewed tomatoes

    3 cloves garlic, minced

    2 quarts water


    black pepper

    cayenne pepper

    1/2 cup parsley, finely chopped

    6 to 8 green onions, finely chopped

    2 pounds shrimp

    1 cup oysters

    1 cup crab meat

    crab claws

    hot cooked rice

    Add shrimp to roux and cook for a few minutes. Set aside. Cook okra and onions in hot oil. Add tomatoes and garlic when okra is almost done. Cook a few minutes longer, then add water, salt and pepper. Combine shrimp and roux mixture with okra; simmer about 10 minutes. Add oysters, crab meat, and crab claws; simmer for 15 minutes. Add parsley and green onions and simmer another 15 to 20 minutes.

    Serve with hot cooked rice.

    Here For your Attn :

    Roux basic recipe:

    2 tablespoons vegetable shortening

    2 tablespoons all-purpose flour

    In a heavy iron skillet over medium heat, heat shortening until hot; add flour gradually, stirring or whisking to combine. Reduce heat to low and cook, stirring frequently, about 45 to 60 minutes or until roux is dark brown and has a nutlike odor (it will be very thick and pasty).

    NOTE: This process takes some time, depending on how high the heat is. The slower, the better, but be ready to remove skillet from heat and stir more rapidly if the roux appears to be burning. Set aside.

  • birdie
    Lv 6
    1 decade ago

    Paul Prudhomme does. Gumbo is a complicated thing to explain like this. You need pictures etc to help you learn the techniques. Get a book... then find a cooking show and watch it being prepared and you'll be good to go. Really cooking a roux is important and not easily described in words.

  • 1 decade ago

    Seafood Gumbo


    1/4 cup oil

    3-4 tablespoons flour

    2 onions, chopped

    2 stalks celery, chopped

    1(1lb)bag frozen choppedokra

    1 quart chicken broth

    1(16ounce)can whole tomatoes, w/liquid

    4-5 cloves garlic, crushed

    2 bay leaves

    2-3 tablespoons crab boil, tied in cheesecloth

    salt & pepper

    hot pepper sauce

    2 lbs raw shrimp, peeled

    1 lb crabmeator

    2 cans crabmeat

    1 pint oysters(OPTIONAL)

    1 lb firmwhite fish fillets(halibut, white fish, cod)

    1 tablespoon gumbofile powder


    1 .To make a roux, heat oil, add flour and cook over medium heat until VERY dark but not scorched, stirring constantly. If using butter, be very careful because it burns easily. Set aside.

    2 .In large dutch oven, saute onion, celery, and okra until limp.

    3. Add roux, broth, tomatoes, garlic, bay leaves, crab boil packet, and salt and pepper. (NOTE: If you can't find Crab Boil at your grocery, please refer to recipe # 3252 by Candie Yoder or # 34801 by Miller)

    4. Simmer for 2 hours.

    5. 10 minutes before serving, add all raw fish and seafood and the file powder.

    6. Simmer until done, but do not boil.

    7. Serve over bowls of rice.


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  • 1 decade ago


    You can substitute pieces of fish for any or all of the seafood in this recipe. Remember to use butter instead of butter - it conducts more heat which adds a more desirable color and texture and taste. You may skim excess oil off the top before serving if desired. If gumbo is made in advance do not add seafood until ready to serve. Bring gumbo to rapid boil, lower heat to simmer, add seafood, cover, turn off heat and let stand 6-10 minutes and serve over rice. 5 c. seafood stock 1 1/2 tsp. red pepper 1 1/2 tsp. paprika 1 tsp. salt 1/2 tsp. white pepper 1/2 tsp. black pepper 1/2 tsp. thyme 1/2 tsp. oregano 1 bay leaf, crumbled 3/4 c. butter, not butter 2 c. chopped onion 2 c. chopped celery 2 c. green peppers 3 tbsp. file gumbo powder 1 tbsp. Tabasco 1 tsp. fresh garlic, chopped 1 1/4 c. tomato sauce 1 1/2 c. crab meat, fresh preferably 1 dozen shucked oysters; optional 1 1/3 c. Cajun rice

    Peel and clean shrimp (use heads and shells to make seafood stock). Refrigerate shrimp until ready to use.

    In a 4 quart IRON soup pot melt butter over medium heat; add onion, celery, green pepper, turn heat to high and stir in gumbo file, Tabasco, garlic and seasonings; cook 6 minutes, stirring constantly. Reduce heat to medium. Stir in tomato sauce, continue cooking 5 minutes, stirring constantly, scraping bottom of pan to thicken mixture. Add flavor. Add seafood stock. Bring gumbo to boil, reduce heat and simmer 45-60 minutes stirring occasionally. Add shrimp crab meat nd oysters (or other seafood). Cover turn off heat until seafood is poached 6-10 minutes. Serve immediately over Cajun rice.

    To make 1 quart basic seafood stock:

    2 qt. cold water

    1 med. onion

    1 lg. clove garlic, quartered

    1 rib celery

    1 1/2 to 2 lb. rinse shrimp heads and shells or crab shells or fish carcasses (head and gills removed) or any combination of these you can substitute oysters liqueur for all or part of stock

    Cold water to cover ingredients in large pot; bring to a boil on high heat, then simmer 4-8 hours adding water as needed. To keep 1 quart liquid in pan (partially covered) strain, cool, refrigerate until needed. Stock cooked a short time is still better than water.


    2 c. uncooked rice

    2 1/2 c. basic stock

    1 1/2 tbsp. finely chopped onion

    1 1/2 tbsp. finely chopped celery

    1 1/2 tbsp. finely chopped green pepper

    1 1/2 tbsp. unsalted butter

    1/2 tsp. salt

    1/8 tsp. garlic powder

    Pinch white pepper

    Pinch black pepper

    Pinch red pepper

    In a 5 x 9 x 2 1/2 loaf pan mix ingredients well; seal pan with foil. Bake at 350 degrees until rice is tender, about 1 hour and 10 minutes. Serve immediately.

    Serve gumbo over rice with hot rolls and plenty of iced tea.

    NOTE: If whole shrimp are not available, use other seafood ingredients for fish stock.

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