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World Famous Gumbo Recipe

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world-famous-gumbo-recipe
world-famous-gumbo-recipe
world-famous-gumbo-recipe
world-famous-gumbo-recipe
world-famous-gumbo-recipe
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world-famous-gumbo-recipe
world-famous-gumbo-recipe

Worlds Best Gumbo Recipe

Gumbo is a Cajun stew almost always containing a dark roux and thickened with okra. In case you don't know Gumbo means okra. Gumbo usually contains a variety of vegetables, meats, seafood, or shellfish and is served over rice. Most Cajun's agree that the secret to a good gumbo is the roux, a mixture of flour and oil and the foundation of a great gumbo.

Some insist that the roux must be cooked in an iron pot for the proper flavor but the iron pot will darken okra so most people use other types of pots or pans to cook in. What ever you use to make your roux in cook it over low heat and stir it constantly. Cook it until its the color of a dirty copper penny.

Ask five Cajuns which kind of meat or fish should go in Gumbo and you most likely will get five different answers. They will often opt for different combination's of shrimp, crab-meat, oysters, and fish while others have found that ham, sausage, or chicken can enhance the flavor. Which seasonings can also stir up great controversy.

Okra gives the gumbo a rich, earthy flavor and thickens the gumbo as it cooks. And below is my recipe for the best gumbo you will ever eat. Many people who have tried my gumbo say that it truly is the worlds best gumbo. I invite you to try the recipe and let me know what you think of what I call, " The Worlds Best Gumbo Recipe ".

You will need.

1 Cup Of Vegetable Oil

1 Cup Of All Purpose Flour ( Plain Flour )

4 Onions Chopped Fine

4 Celery Ribs Chopped Fine

2 Tablespoons Raw Fresh Ground Garlic

4 Cans Sweet Sue Chicken Broth

2 28 oz. Cans Whole Tomatoes Chopped

2 Packages Frozen Chopped Okra Thawed

1 Pound Of Crab Claws

4 Bay Leafs

1/4 Cup Worcestershire Sauce

2 Pounds Of Peeled De-veined Shrimp

2 Pints of Fresh Oysters

1 Pound Of Crab-meat

4 Pound of Chicken Breast Cut Into Small Cubes

1 Tablespoon Cayenne Pepper

2 Teaspoons Basil

2 Teaspoons Oregano

2 Teaspoons Sage

2 Teaspoons Thyme

Hot Cooked Buttered White Rice

Combine oil and flour in a skillet and cook over low heat stirring constantly until your roux is the color of a dirty copper penny. Stir in onion, celery, and garlic and cook 10 minutes stirring constantly. Transfer mixture to a dutch oven. Add chicken broth and the rest of your ingredients and cook over medium heat for the next two hours. Add chicken broth not water if it seems to get to thick.

Discard the bay leafs and serve over white buttered rice. If you have a favorite seafood or meat feel free to add it to the gumbo recipe. Some people like to add a small can of tomato paste in the last hour of cooking. I guarantee you that this recipe will make the best Gumbo you will ever eat. Use extra care with your roux. Cook it over low heat and stir it constantly. Once you get the roux part down making Gumbo will be the easiest thing you will ever do and I guarantee you that your family and friends will thank you for it.

Please feel free to post a comment below and let us know what you think about Gumbo. If you make the Gumbo recipe post a comment and let us know what you think of the worlds best Gumbo recipe.

Click Here For The Worlds Best Red Beans And Rice Recipe

Feel Free To Post A Comment About The Worlds Best Gumbo Recipe Below

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Post A Comment Now About The Worlds Best Gumbo Recipe. Let Us Know What You Think.

Marjorie on June 02, 2018:

I always make a strictly seafood gumbo with a dark roux omitting the chicken and sausage. Only using seafood with okra. Yum!

Bev gates on February 20, 2015:

Ice and snow headed our pay thought I might try something nice and warm to eat. I have never cooked gumbo before. When do we add the seafood before you put on lid to simmer for 2 hours or just before serving?

Thank you

Thomas Byers (author) from East Coast , United States on December 31, 2014:

It really depends on how hot your stove cooks and how much you cook it down. Do you want a thick gravy. 1-3 hours.

Krystal Hicks from Los Angeles, California on December 31, 2014:

What is the total cook time for this recipe??

SuziQ on March 23, 2014:

Best to use a cast iron skillet

Thomas Byers (author) from East Coast , United States on March 23, 2014:

It is a wonderful Gumbo Recipe. Thanks for the comment.

SuziQ on March 23, 2014:

Best gumbo I have ever tasted!! My husband is begging me for recipe! Lol

Thomas Byers (author) from East Coast , United States on October 29, 2013:

Either dried or fresh herbs will work.

apple on October 17, 2013:

do you use dried or fresh herbs?

Drew, Denvver, CO on April 18, 2013:

I have made Gumbo and Cajun dishes for years. This is an outstanding recipe. I like to make my roux a really dark chocolate brown. I precook the okra with onions, tomatoes and garlic to cook out the slim before adding it to the Gumbo. I also add File. Your seasoning mixture is excellent. Oh yes, I also add some Andouille sausage. Cook the night before and let all the flavors marry before you reheat to serve.

RatFan58@yahoo.com on March 03, 2013:

I wrote in a few weeks ago about the roux taking so long to make. I had it on LOW as the recipe called for. Once I got it to a 3 on the stove setting, it really made a difference. I warmed it up the next day & added the other ingredience (plus some others). Delicious!!! Everyone loved it. This is definitely a keeper! I just had to get use to my stove. Thanks!

Thomas Byers (author) from East Coast , United States on February 10, 2013:

On medium heat on an electric stove it shouldn't take over 40 minutes. Did you have to start over and over.

PATTI on February 10, 2013:

I PRETTY MUCH FOLLOWED IT, AND SECOND YEAR IN GUMBO CONTEST - I WON!!!

RatFan58@yahoo.com on February 10, 2013:

I don't know if it is because I have an electrec stove, but it took me 6 hours to make the roux. good thing I was making the gumbo for tomorrow. I also cannot stand for 6 hours, stirring constantly. Any suggestions? (sorry for the spelling)

Tony Novak on February 04, 2013:

Outrageously Good!!! Just make sure you have about 20 people ready to enjoy or you will have tons of leftovers....All about the ROUX....

Thomas Byers (author) from East Coast , United States on December 15, 2012:

It will make a large pot full but the amount of servings will really depend on how big of serving dishes you use. I would suggest doubling the recipe if you need to feed a lot of people.

HuskerGrl01 on December 15, 2012:

Im going to make this for my fist "Christmas Eve " hopefully new tradition. Just curious, how many servings is this roughly?

Fred V on June 01, 2012:

This is a great reciepe -- but I am supposed to stay away from anything with wheat / flour or rice !! What do use instead of flour ?? I was thinking another veggie !! Fred

Sidders from usa on January 21, 2012:

This recipe sounds delicious! Can't wait to try it.

Thomas Byers (author) from East Coast , United States on October 09, 2011:

You need to cook your roux slowly and not rush or burn it. You need to cook the roux until it is the color of an old copper penny. If you burn your roux start over. I know it takes time to make roux but you have to slow down and take your time. Make your roux when you are going to have the least distractions. Roux is easiest to make in a large cast iron skillet but you can do it in any non stick skillet. Stirring the roux is also very important. If you need any more help just ask.

eric truesdale on October 09, 2011:

my sister has got me hooked on gumbo.i just love it,the gumbo she makes takes 3 days to make.it's a chicken and sausage gumbo.the problem is i have tried to make it,and with no luck i might add.i am haven problems with making the roux.what in the world am i doing wrong.

eric,barcelona on January 29, 2011:

tip for the broth;

use the meat of a few chicken legs instead of chicken breast(juicier and tastier)and use the bones to make your own stock!

Home cooking on December 30, 2010:

I tried this recipe, it is absolutely the best. Just follow the recipe and get ready for great gumbo.

Drew on August 01, 2010:

Made this and it was fantastic. For those of us who aren't lucky enough to live near fresh seafood, high quality canned crab meat can work in a pinch.

Pri on June 30, 2010:

How many does this serve? Looks delish!

jonathan on March 16, 2010:

Hey!

Love the recipe,

Im from shelby,NC to,

i been trying to find a recipe from a friend "Carolina Gumbo"

and this was the best so far that matched up to it,

great recipe!

Thomas Byers (author) from East Coast , United States on April 13, 2009:

Any kind will do of course. Sweet Sue is just so good. I am thinking it is a southern brand but maybe if you have a Krogers they might have it. If not use any regular chicken broth. But I would not use a low fat brand. You want the regular chicken broth for the wonderful flavor.

georgia on April 13, 2009:

Hi, where can you find that type of chicken broth? im fron the northwest and don't recall ever seeing it up here, will any other kind do?

Thomas Byers (author) from East Coast , United States on March 11, 2009:

It is the regular size cans of Sweet Sue Chicken Broth. And you probally will want to have a couple of extra cans around in case your gumbo gets to thick.

george noland on March 06, 2009:

Thanks for sharing your recipe. What ia the total ounces of the chicken stock?

Thanks

Thomas Byers (author) from East Coast , United States on February 17, 2009:

It really is a great recipe that I have made for thousands of people over the years and they simply love it. Don't forget to serve it over hot buttered rice.

And thanks for the comment.

Julie-Ann Amos from Gloucestershire, UK on February 17, 2009:

I always fancied this but couldn't find a recipe I liked the look of thanks!