“I created this recipe for what my friends and I call "GUMBO FEAST 2011." In the winter, we get together and eat loads of gumbo. Last year, though, I neglected my vegetarian friends, so I created this recipe.”
READY IN:
6hrs
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine ingredients for roux in a small pan.
  2. Heat on lowest stove-top setting for 5-6 hours or until dark brown. STIR FREQUENTLY (every 10 minutes or so)! Do not cover.
  3. In a large pot, combine ingredients for soup. Cover the pot with a lid.
  4. Heat on medium-low for 5-6 hours.
  5. After the roux and the soup have been cooking for a good 5-6 hours, add the roux to the soup. It will make a very intense sizzling display! Be careful!
  6. Stir well until the gumbo becomes a homogeneous mixture.
  7. Add the Gumbo File to the entire pot when you're ready to serve.
  8. Serve over cooked rice.

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