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Creole Gumbo
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27 INGREDIENTS • 18 STEPS • 4HRS

Creole Gumbo

Recipe

4.0

2 ratings
This gumbo is just absolutely the best you will ever have. I will take you from making a great seafood stock, to making a seafood base to add a fantastic seafood flavor into your gumbo.
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This gumbo is just absolutely the best you will ever have. I will take you from making a great seafood stock, to making a seafood base to add a fantastic seafood flavor into your gumbo.
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Smoky Ribs BBQ
Here you will find southern barbecue, Gulf Coast seafood, Cajun cuisine, and more great recipes!

4HRS

Total Time

$41.78

Cost Per Serving

Ingredients

Servings
4
us / metric
Gulf Shrimp
2.3 kg
Gulf Shrimp
Blue Crab
12
Blue Crabs
Fresh Crab Meat
455 g
Fresh Crab Meat
Water
3.8 L
Water
All-Purpose Seasoning
1 Tbsp
All-Purpose Seasoning
Celery
6 stalks
Celery, chopped
Carrot
3
Carrots, chopped
Onion
3 1/2
Onions, chopped
Garlic
6 1/2 cloves
Garlic, quartered
Olive Oil
1 Tbsp
Olive Oil
Water
480 mL
Water
Salt
1 tsp
Salt
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
All-Purpose Seasoning
2 tsp
All-Purpose Seasoning
Worcestershire Sauce
120 mL
Worcestershire Sauce
Lemon
3
Lemons, quartered
Merlot
120 mL
Merlot
Vegetable Oil
240 mL
Vegetable Oil
All-Purpose Flour
125 g
All-Purpose Flour
Salt
to taste
Salt
Bay Leaf
12
Bay Leaves
Fresh Thyme
2 Tbsp
Fresh Thyme
Stewed Tomatoes
820 g
Stewed Tomatoes
Okra
680 g
Okra
Sausage
455 g
Sausages
Dried Shrimp
3 Tbsp
Dried Shrimp
Scallion
2 bunches
Scallions, chopped

Nutrition Per Serving

VIEW ALL
Calories
2391
Fat
108.7 g
Protein
253.6 g
Carbs
93.9 g
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Smoky Ribs BBQ
Here you will find southern barbecue, Gulf Coast seafood, Cajun cuisine, and more great recipes!

Cooking Instructions

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step 1
Cut and wash the Blue Crabs (12).
step 2
Put Water (3.8 L) in a pot. Add half of the Gulf Shrimp (1.1 kg) and half of the blue crab.
step 3
Season the water with All-Purpose Seasoning (1 Tbsp). Add Celery (3 stalks), Carrots (3), Onion (1), Garlic (1 clove) and Bay Leaves (3).
step 4
Mix everything and bring to a boil. Reduce the heat and simmer for an hour and a half.
step 5
In a separate pot, heat Olive Oil (1 Tbsp). Add Onion (1/2) and chopped Garlic (4 cloves) and saute for a few minutes.
step 6
Add Water (480 mL). Season with Salt (1 tsp) and Freshly Ground Black Pepper (to taste) and All-Purpose Seasoning (1 tsp). Drop in the remaining Gulf Shrimp (1.1 kg) and blue crab.
step 7
Add in Worcestershire Sauce (120 mL), Lemons (3), and Bay Leaves (4). Pour in the Merlot (120 mL) and mix. Let it cook for 30 minutes.
step 8
Strain the mixture in smaller pot and reduce it to six tablespoons.
step 9
Strain the stock and then mix it with the reduction.
step 10
Bake or deep fry the Okra (680 g) and set aside.
step 11
Pour Vegetable Oil (240 mL) in a skillet and add in All-Purpose Flour (125 g). Cook until all the lumps are gone and the roux is nice and silky. Season with Salt (to taste) and Freshly Ground Black Pepper (to taste), stir until dark brown.
step 12
Drop in Onions (2) and chopped Celery (3 stalks) and cook for three to four minutes
step 13
Add Garlic (1 1/2 cloves) and cook for a little bit more.
step 14
Transfer the roux and the vegetables to another pot. Add in the stock. Simmer for some time.
step 15
Add Sausages (455 g), Bay Leaves (5), Fresh Thyme (2 Tbsp), Stewed Tomatoes (820 g), All-Purpose Seasoning (1 tsp) and Dried Shrimp (3 Tbsp). Drop in the baked okra and more water. Simmer for a couple hours.
step 16
Throw in the blue crab that got strained out and cook for 10 minutes.
step 17
Add the gulf shrimp that got strained out, chopped Scallions (2 bunches) and Fresh Crab Meat (455 g). Continue to cook the mixture. Season with Salt (to taste) and Freshly Ground Black Pepper (to taste) as desired. Cool it down and store it overnight.
step 18
Re-heat to serve and enjoy!

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