“When we lived in Louisiana, I learned to make this gumbo from a friend's mother-in-law. It does call for a little more tomato than most gumbos, but it is our favorite! I usually don't give amounts for the seafood; we always add more than the original recipe called for and we like a variety of seafood in it. When my daughters copied the recipe, they just put down "bunches and bunches" for the seafood amount. We usually just serve this with salad and French bread.”
READY IN:
1hr 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. "First you make a roux." In a heavy pot, heat the 4 tablespoons of oil and flour over medium heat. Stir constantly until the roux is the color of a copper penny (a medium roux). Do not allow to smoke or you get to start over!
  2. Add the onion, bell pepper, celery, and garlic. Saute until soft. Add the okra, the 2 tablespoons reserved oil, vinegar, parsley, cayenne, cumin, and bay leaf. Add the salt and pepper. Reduce heat and cook until okra is almost tender. Stir several times carefully. The mixture will get rather sticky and gummy. This is okay. After you add the other ingredients, the stickiness will help thicken the gumbo and won't be a gooey problem.
  3. Add the chicken broth, tomatoes, tomato paste, and the beef bouillon. Cook for 30 minutes. Add the seafood and cook over low heat for about 20 minutes. If using oysters, don't add for another 10 minutes. Serve at once over white rice. If using the file powder and/or Tabasco, add at the table for each individual's taste.

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