Gumbo Recipe

How to make Gumbo. Gumbo recipe. Creole Gumbo

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Is this video I show you how to make a Creole Gumbo recipe, that 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. Watch as I give away some of my long held secrets for making a Seafood Gumbo that is sure to please!

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Gulf shrimp 5 Pound, cleaned and washed
Blue crab 12
Crab meat 1 Pound (Fresh)
Water 1 Gallon
All purpose seasoning 1 Tablespoon
Celery 3 , chopped
Carrot 3 , chopped
Onion 1
Garlic 1 Clove (5 gm), quartered
Bay leaves 3

Olive oil 1 Tablespoon
Onion 1⁄2 , roughly chopped
Garlic 4 Clove (20 gm), chopped
Water 2 Cup (32 tbs)
Salt 1 Teaspoon
Freshly ground black pepper To Taste
All purpose seasoning 1 Teaspoon (Frog Bone)
Worcestershire 1⁄2 Cup (8 tbs)
Lemon 3 , quartered
Bay leaves 4
Merlot 1⁄4 Cup (4 tbs)

Vegetable oil 1 Cup (16 tbs)
All purpose flour 1 Cup (16 tbs)
Sea salt To Taste
Freshly ground black pepper To Taste
Celery stalks 3 , chopped
Onion 1 Small, chopped
Onion 1 Medium, chopped
Chopped garlic 1 1⁄2 Tablespoon
Bay leaves 5
Fresh thyme 2 Tablespoon
Canned stewed tomatoes 29 Ounce (2 Cans of 14 1/2 Ounce)
Low salt seasoning 1 Teaspoon (Frog bone)
Okra 24 Ounce, baked
Sausage 1 Pound, chopped
Dried shrimps 3 Tablespoon
Green onions 2 Bunch (200 gm), chopped
Salt & pepper To Taste
All purpose seasoning 1 Tablespoon (Cajun Frog bone)


For Seafood Stock

1. Take water in a pot. Add shrimp tail and shells along with crab flappers.

2. Season water with frog bone all purpose seasoning. Add celery, onion, carrot, garlic and bay leaves. Season with Frog Bone All Purpose Seasoning.

3. Give everything a good mix and bring everything to boil.

4. Reduce the heat and let everything simmer for hour and a half.

For reduction

5. Heat olive oil in a pot. Add onion and garlic and saute for a few minutes.

6. Add water. Season with salt, black pepper and Frog Bone All Purpose Seasoning.

7. Drop in the remaining shells and heads of shrimp, followed by crab feelers.

8. Add Worcestershire sauce, lemon quarters and bay leaf. Pour merlot wine, give everything a good mix.

9. Let everything cook for about 30 minutes.

10. Strain everything into a smaller pot. Reduce this down to about 6 tablespoon of reduction (Should be thick and syrupy).

For gumbo

11. Strain the stock and then mix the reduction with the stock.

12. Pour vegetable oil in a skillet, add flour and continue to mix and cook until all lumps are gone and roux is nice and silky.

13. Season with sea salt and freshly ground black pepper. Stir constantly until dark brown (Be careful not to burn the roux).

14. Drop in onions, celery and cook for 3 to 4 minutes.

15. Add garlic and cook for a little bit more.

16. Transfer the roux and vegetables to another pot. Add the stock to the pot.

17. Simmer for sometime. Add sausage, bayleaves and thyme followed by stewed tomatoes and Frog Bone low salt seasoning and dried shrimps

18. Drop in baked okra and some more water. Continue to simmer for a couple of hours.

19. Throw in the blue crabs and cook for another 10 minutes.

20. Add shrimps, green onions and crab meat. Mix that in and then continue to cook.

21. Season with salt, pepper and cajun seasoning as desired.

22. Cool it down and place it in the refrigerator overnight.


23. Re-heat the amount you are serving the next day, and Enjoy

Recipe Summary

Dish: Creole Gumbo
Course: Main Dish
Cuisine: Cajun/Creole
Ingredient: Seafood
Method: Simmering
Taste: Savory
Restriction: High Protein
Interest: Winter
Servings: 10

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Comment (29)

  1. When the cook knows to save the shrimps shells and heads and crab shells and parts to add to his stock, he knows how to cook!! Adding store bought cajun seasoning is OK but let nature provide all the rest of the great flavors! Going to make gumbo tonight and going to make it your way!

  2. Man that sucker had better taste sea food for how strong you did it. You said it be refrozen so if you mean it’s a all week gumbo or when you want it then it make sense vs one meal

  3. I think this is a great video except that Gumbo and Jambalaya and so many Cajun dishes are "one pot" dishes and you've used a half dozen pots and pans. Unnecessary but looks delish all the same.

  4. Serious Tips. Dried shrimp, baked off Okra(File Fan, but will try this Okra version), concentrated seafood reduction into an already killer seafood broth, Red Wine, lemons, Worcestershire, (low salt cajun mix – yes!). Layers of Flavor. Seriously!. Chef Paul would be VERY proud! Cool Gumbo pot. Thx for sharing.

  5. Last night my family had a shrimp and crawdad boil and I told them whatever's left let's make gumbo out of..
    I will try that recipe looks delicious!!😳
    I'll repost and let y'all know just how it turned out


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