My mom gave this recipe to me and it makes the best gumbo ever. Plus, you can change out the meat, which makes it super versatile.


  • 2 c           chopped onions
  • 1 ½ c      chopped green bell peppers
  • 1 c           chopped celery
  • 2 t           salt
  • ½ t          white pepper
  • ½ t          black pepper
  • ¼  t         cayenne pepper
  • 1 t           sweet paprika
  • ½ t          thyme
  • ¼ t          oregano
  • 1 t           onion powder
  • 1 t           garlic powder
  • 1 c           veg oil
  • 1 ½ c      flour
  • 1 T          garlic
  • 6 c           seafood or chicken stock – they have seafood stock at caputos – blue carton
  • 1 lb         smoked pork sausage, andouille or polish kielbasa cut into ½ inch pieces
  • 1 lb         shrimp
  • 1 doz     oysters
  • 1 lb         crab
  • 3 c           hot cooked rice

Serves: 6-8

  1. Combine onions, bell peppers and celery in a bowl.
  2. Add seasoning mix to bowl.
  3. In a stock pot add stock and bring to a boil.
  4. Heat oil and flour in heavy skillet on medium high heat.  Whisk constantly with a wire whisk until roux is dark red/brown, do not let it scorch or get on your skin, really hot!
  5. Turn off heat.
  6. Add vegetable seasoning mix and stir with a wooden spoon.
  7. Add garlic.
  8. Add roux mixture by the spoonful to the stock and allow to dissolve.
  9. Add sausage and cook approx ½ hour on simmer.
  10. Skim oil from surface.
  11. When you are ready to serve add seafood and cook a couple of minutes.  Do not overcook, shrimp gets tough as does the oysters. (You change any of the seafood depends on what you can find at the store, can also do chicken instead of seafood.)
  12. Serve over rice.

October 21, 2012. Tags: , , , . Cajun.

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