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Creole Gumbo

3 tb Oil
3 tb Flour
1 lg Onion; chopped
3 Cloves garlic; minced
1/3 Bell pepper; minced
3 qt Water
Salt; red pepper and black pepper to taste
1 lb Fresh crabmeat
Several whole crabs; cleaned (optional)
1 lb Shrimp; cleaned & peeled
1 pt Oysters & their liquor
1/2 c Parsley; chopped
1/2 c Green onions; minced
File to taste


Make a roux with the oil and flour. Cook slowly, stirring constantly, until it is a golden brown. Add onions, garlic and bell peppers; cook until wilted. Slowly add water, stirring while you pour. Add seasonings.

Add crabmeat and cleaned crabs; cook about 1 hour. Add the raw, peeled shrimp and the liquid from the oysters; cook until the shrimp are done. About 15 minutes before serving, add the oysters, parsley and green onions . Serve over rice. Let each person add his own fil to taste. (Never cook fil as it turns bitter.) Serves 6.


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