Rating: 4.5 stars
149 Ratings
  • 5 star values: 105
  • 4 star values: 35
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1

This is a basic gumbo recipe with a lot of added flavor. You can omit the stew meat if you choose or add something in its place. I recommend you serve this recipe over rice, like many other gumbo recipes.

Recipe Summary

30 mins
3 hrs 30 mins
4 hrs


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Melt butter in a large skillet over medium heat. Cook garlic, onions, celery, and okra, stirring constantly until golden brown. Set aside.

  • In a large heavy-bottomed stock pot over medium-high heat, combine 1/4 cup butter and flour. Cook, stirring constantly, until the roux becomes chocolate brown. Stir in the vegetable mixture, and stew meat. Cook, stirring, until vegetables are tender, and meat is evenly brown. Stir in water, tomatoes, and sugar. Season with parsley, thyme, bay leaves, salt, cayenne pepper, and black pepper. Bring to a boil, reduce heat, and simmer for 2 1/2 hours, stirring occasionally.

  • Add shrimp, crabmeat, and andouille to the stock pot. Stir in hot pepper sauce and Worcestershire sauce. Remove seeds from lemon and squeeze juice into the stock pot. Simmer an additional 10 minutes, stirring occasionally. Remove bay leaves, sprinkle with filé powder, and serve over rice.


Filé powder can be added off the heat to thicken the gumbo. If added while the gumbo is still cooking, it may become stringy and unpleasant. Fil é powder is ground sassafras leaves. It is available in many supermarkets.

Nutrition Facts

421 calories; protein 29.6g; carbohydrates 15.2g; fat 26.9g; cholesterol 146.8mg; sodium 1047.9mg. Full Nutrition