I was dating a man from Mobile, Alabama and his family is very well known for making the best gumbo around. After a couple years of dating him, I felt like I had inherited a national treasure when the ladies in this family finally shared their coveted seafood gumbo recipe with me. Every special event or holiday was marked with a big pot of gumbo. And of course, everyone raved right down to the last savory drop.

The recipe they gave me was cryptic and there were no measurements or portions mentioned (somehow I think they were setting me up…ha!). When my wedding finally came about, naturally I was going to make a big pot of gumbo for the
rehearsal dinner because the whole family was coming to town. My husband made the roux (he said I might ruin it) Ha! How difficult could this be? I was a decent cook up until this moment in time.

I filled my pot full of priceless seafood, okra, onions, spices and the coveted roux only to find that an hour into the cooking process, I had burned the bottom of the pot. The entire gumbo was ruined and nothing, I mean nothing could fix it #$@%!

It has taken me 10 years to even have the courage to attempt it again. Yesterday, I armed myself with several recipes and buckled down to tackle the roux project. It took two hours of brisk stirring over low heat in a big heavy pot to bring the roux to the deepest darkest chocolate brown I’d ever seen…like the liquid gold on the Beverly Hillbillies! I’ve never stood two hours in one place in my life except the tag line in Dekalb County …this was indeed a miracle!

Dinner was a culinary epiphany. It was the most challenging meal I've ever made in my entire life. I spent from 5:30 am till 7:30 pm strategizing, preparing and cooking that meal and it was worth every bite. My guests couldn’t rave enough and my husband was ready to re-new his wedding vows.

It was the best seafood gumbo, crab cakes drizzled with hollandaise, topped with red caviar, bread pudding with whiskey sauce any of us had ever eaten....ever! I'm so glad I carefully wrote down every move I made because it was a high risk adventure and one wrong move could have cursed the meal like an old witch from the bayou.



½ cups oil, ½ cup bacon grease
1 1/3 cups flour
3 huge chopped onions
Crushed tomatoes (large can)
2 packages frozen Okra, or one big package.
3 Bay leaves
Tony’s Creole seasoning to taste (4 or 5 shakes)
Celery flakes or celery, several shakes
Red pepper to taste, couple shakes
File to taste, couple shakes
2 packages of crawfish meat (put this crawfish into the crock pot with the vegetables)
6 cans of chicken broth (4 for the pot, 2 to add the next day)

1 pint of (fresh or canned) Crab claw meat,
2-3 lbs shrimp (we bought 4 lbs)
any size can of oysters (fresh is always best) use all the juice too.
anything else you want that swims

½ cups oil , ½ cup bacon grease
1 1/3 cups flour
cook in heavy pot, Gradually mix in flour (in the grease) till it makes a dark chocolate brown saucy paste. It will eventually look like an inch of oil is on top with black sludge (dark cooked flour) below. Cook this very carefully on low heat stirring constantly with a wooden spoon for a long, loooong time (2 hrs + is how long I did it) It eventually turns a rich dark chocolate brown…be very careful not to burn cause it likes to settle in the bottom of the pot and you need to keep that baby moving with the spoon-scraping the bottom frequently. If smoke fills the air, turn it down! I turned it up and down a few times to carefully get the feel of it, this worked pretty good.

Use half of this batch of roux for the big pot of gumbo, save the other half cause you’ll want to make this again, I promise. You can freeze it.

Sautee 3 huge chopped onions (any variety) & 2 packages frozen okra
Use just a little butter, you want the slime from the okra to dissipate.

get big pot (scoop everything except seafood into pot) and dump in 4-6 cups chicken broth. File(at the very end put a tad of file -which is: powdered bay leaves)

Shrimp 2- 3 lbs medium (peeled) let them cook for 10+ minutes in the gumbo
Oysters or any other seafood you like! same for the oysters, let them cook down a little.
We put some lump crabmeat in our serving bowls for garnish.
Put red pepper and Tony’s seasoning on the table (for those who like it).

If you can get it, serve hot China doll rice in the bottom of a bowl and pour gumbo over the top! We used Zatarains no stick rice, this rice is really good.

You can add chicken broth to the gumbo to stretch it the next day if the gumbo thickens up. Consistency should be rich with goodies and soupy over rice.
P.S. Gumbo gets better everyday.
Invite all your friends over for this one!!!!!
MMMMMMMMMMMMM Ayyyyyyeeeeeee!

Views: 1

Replies to This Discussion

Oh....Debra....you prompted me to update my gumbo recipe! I made an amazing discovery (took a cue from Alton Brown) and I learned by much trial and error that you can make the roux like this....

I cup of oil, I cup of flour....throw it in a crock pot (on high) and leave it for about 17 hours. It will turn deep....deep chocolate brown and it never burns. You only need to stir it maybe once or twice, just for a reality check :-). The color will look red in the pot but when you stir it, it turns chocolate! We eat gumbo all the time after discovering this amazing time saver. Alton cooks it in a double dutch oven in the stove.

The lagniappe about roux in the crockpot is topnotch, Thanks.

I have a question regarding gumbo. I learned that one NEVER used both file' and okra in the same gumbo. The reasoning was that they serve the same function, (thickener), and both are distinctive & mild flavors. Supposedly using both canceled out the subtlety of using just one.I've never questioned this stricture and now I wonder about it. Have you found the use of both in the same gumbo a usual kind of thing?

Alton Brown is teaching Molecular Gastronomy on his show and makes it fun.
Hi Paul, I have not heard that. You know I must confess that when I'm making gumbo for just the husband, I totally forget the file. I only use it when showing off for company and usually sprinkle just a smidgeon. I'll pay more attention to this next time. Gumbo is very tricky and it will come out differently every time you make it....my troubles lie with exactly how much roux to put in---I still need to nail that down. BTW Debra, you can freeze the leftover roux.

Another very important step that I take to ensure excellent seafood gumbo is I boil my seafood ahead and keep it in a bag in the fridge. When we heat up gumbo every night in a sauce pan, I throw the boiled shrimp, oysters in at the last minute just to heat them up for a second. I like the fresh shrimp when the flesh has a snap to it verses soggy gumbo soaked shrimp that have been in the pot a couple days....it's texture thing :-). I always put lump crab meat (tablespoon or more) :-) on top of hot bowl to finish it off. I use cheap canned crab, oyster juice and frozen crawfish meat to flavor the gumbo when cooking because the lump crab meat will just melt away---and that's a waste. Use it for garnish.





Social Wine Club for Craft Wineries


The Sip

The Sip: Stay up-to-date on the beer, wine and spirits category with original content from SmartBrief -More

New food offerings helped Starbucks boost sales

Baked goods, breakfast sandwiches and the first price increases in nearly four years helped lead Starbucks to a 7% same-store -More


Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

Ward Whitworth Named President for On The Border Mexican Grill

On The Border Mexican Grill & Cantina, which was recently acquired by Border Holdings, LLC, an affiliate of Argonne Capital Group, today announced the appointment of Ward Whitworth as President of On The Border.

The Melting Pot Targets Houston and El Paso, Texas for Franchise Expansion

Restaurants, Inc. announced today that it is actively seeking franchisees to expand its presence throughout the Lone Star State, naming El Paso and Houston as target markets for future franchise development.

Encore Restaurants Purchases 8 Existing Five Guys Restaurants, Plans to Develop 45 More

Encore Restaurants, LLC, a subsidiary of Dallas-based Encore Enterprises, Inc., has announced the purchase of eight existing Five Guys Burgers and Fries restaurants across central California including Elk Grove, Fresno, Lodi, Natomas, Roseville, Stockton, Tracy, and West Sacramento.

Takeout Orders to Hotels Jumped 125% in Popularity in Last Three Years

For many Americans, hotel room service is considered a travel luxury; however, data from PFK Hospitality Research1 suggests that room service revenues fell 9.5 percent from 2007 to 2012, with some hotels shuttering unprofitable operations altogether.

National Restaurant Association Praises House and Senate Commerce Committee Passage of Travel Promotion Act

Yesterday the National Restaurant Association (NRA) praised the House passage and Senate Commerce Committee markup of the Travel Promotion, Enhancement and Modernization Act of 2014. The bipartisan legislation reauthorizes Brand USA, the nation’s first global marketing campaign, to promote the United States as a destination for international travelers.


If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.


TED: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service