My husband’s family is from New Orleans so they get all the credit for introducing me to the unique and flavorful cuisine of The Big Easy. From jambalaya to crawfish etouffee to seafood gumbo…many new dishes have been added to my list of “favorites” since my first visit to New Orleans almost 15 years ago. And even though beignets are basically deep-fried white flour treats, they certainly make my list of favorites as well. :)
Today I want to share a family recipe that came from my husband’s Aunt Vicki. It was introduced to us as a “seafood gumbo,” but what I’ve learned over the years is that this dish can easily be an “anything gumbo” instead. What that means is don’t go out and buy a bunch of new ingredients to make gumbo…instead try to use some of what you already have on hand. If you don’t have shrimp and crab well then throw in some leftover Thanksgiving turkey (if you still have some in the freezer like us). And if you don’t like bell peppers then just add more celery instead. My favorite dishes are the ones that are flexible so use this recipe as a guide and don’t be afraid to get creative. As long as you start with the suggested roux (butter and whole-wheat flour) it’s pretty hard to mess up.
Aunt Vicki’s Gumbo
Ingredients
- 2/3 cup butter
- 2/3 cup whole-wheat flour
- 2 stalks celery, diced
- 1 onion, small, diced
- 1 green bell pepper, diced
- 1 clove garlic, minced
- 1 10-oz can stewed tomatoes, chopped with juice
- 2 cups chicken broth
- 1 cup flat beer, optional (can sub more stock instead)
- 1 bay leaf
- 1 teaspoon salt
- pepper, to taste
- 1 pinch thyme, dried
- ½ cup parsley, fresh, flat leaf, chopped
- ½ teaspoon cayenne pepper
- ¾ lb shrimp, raw, peeled
- ½ lb lump crab meat, cooked, shredded
- ½ pound sausage, browned and sliced or crumbled, andouille or other variety
- brown rice, cooked
For Serving (optional)
- Filé powder
- hot sauce
Instructions
- Add butter to large soup pot over medium heat. Once melted, sprinkle in flour and whisk together thoroughly. Keep whisking steadily over medium heat until mixture browns (about 10 – 15 minutes). This technique is called “making a roux.”
- Dump diced veggies, onion, and garlic into pot. Stir and cook over medium heat until soft, about 10 minutes.
- Add stewed tomatoes with juice, stir once, and cover. Stir 3 – 4 times over next 15 minutes.
- Add chicken broth, 1 cup water, and 1 cup beer. Add all spices, stir once, and simmer uncovered for another 15 minutes.
- Add cooked sausage and seafood and cook on medium heat until shrimp is done all the way through.
- Serve over brown rice and sprinkle filé powder on top (optional). Provide hot sauce if desired.
And don't forget to freeze the leftovers!
Recipe Notes
We recommend organic ingredients when feasible.
Try grapeseed oil instead of the butter – works great!
So good – thank you!!
This is my first time making a roux. It’s equal parts butter & flour – it doesn’t make a paste. Is that expected?
Hi Holly. We are rarely able to answer recipe questions in real time. How did it turn out? ~Amy
One of my favorite meals to make for the fall or in the winter! I absolutely love this recipe and make it often! I do highly recommend putting the can of beer in for a more authentic flavor in the gumbo. A great authentic New Orleans recipe!
This is an amazing recipe!! I’ve made it several times for my family and they all enjoy it, including my very picky 6 and 8 year old. I ventured out and took it to a school fundraiser and it was a HUGE hit. We literally sold out of it in minutes!! Thank you for the consistency in all of your recipes. I am a big fan!
This gumbo is AWESOME. By far the best recipe I have ever found online. Thank you sooooo much for posting! My husband calls it “the best thing I make.” I modify it a bit by doing the following:
1. I include 1 qt. of my mom’s home-grown, canned stewed tomatoes instead of the 10 oz called for; and then skip the water and the beer. I still include the chicken broth.
2. I do 1 lb. of sausage (either Italian or andouille) and 1 to 1.25 lbs of fresh shrimp.
I’ve never had any leftovers to freeze! Haha.
Although my gumbo was much lighter in color than the one pictured above (not sure why), it was amazing! I’ve made dozens of your recipes, Lisa, and none have disappointed! Thank you for helping make the switch to whole foods easy…..and delicious!
I made this and really enjoyed it but I am very confused. I have made roux lots of times but never have I cooked it for so long. Also, cooking the veggies in the roux seemed odd and it was no surprise to me that the roux was starting to stick to the pan well before the end of the suggested cooking time.
Next time, I am going to cook the veggies in the butter 1st, reduce both the butter and the flour by 1/2, and reduce the cooking time for the 1st two steps of cooking by 1/2. Fingers crossed.
I double the recipe the 1st time so that I would be able to freeze leftovers as suggested elsewhere. But then I realized my shrimp had been previously frozen so it probably wasn’t wise to freeze the gumbo. What are your thoughts on this? (it’s just not possible to get truly fresh shellfish here.)
We had this Gumbo soup and I made it with Lisa chicken broth and we loved it. My husband is asking me to make this again.