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Creole Gumbo

2 lbs. Shrimp
1 lb. ham, diced
1 fryer chicken, cut up
1 lb. Crab, cut up*
1/2 lb. smoked sausage, cut in 1/2-inch pieces
1 medium onion
3 green onions
2 cloves garlic
4 sprigs parsley, chopped
Celery leaves
1 pod cayenne pepper
Salt and pepper to taste
Gumbo file' to taste, not too much (file' will make the gumbo slimy)


Saute ham, Crab, sausage. Put in large pot or Dutch oven along with vegetables and seasonings, except file'. Add 3 quarts water; bring to boil and lower heat to low or simmer. Cook 1 hour.


Meanwhile, saute chicken and Shrimp. Add to gumbo at end of the hour. Cook additional 45 minutes. Make a roux to thicken the gumbo. A roux is flour browned in oil. Be careful not to burn flour. Add roux to gumbo. Serve over white rice. Sprinkle file' on top. (Total cooking time 1 hour 45 minutes.) Tastes better the day after cooking. Also freezes well.


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