My Grandmother's Gumbo As Near As I Can Remember

Capture the authentic taste of the South with "My Grandmother's Gumbo As Near As I Can Remember," a heartwarming, flavor-packed dish steeped in tradition. This classic gumbo recipe begins with a meticulously crafted dark chocolate brown roux—the ultimate foundation for its rich, smoky flavor. Brimming with sautéed onions, bell peppers, and celery, along with tender andouille sausage, fresh shrimp, and optional crab meat, this gumbo achieves the perfect balance of spice and comfort. An added touch of okra enhances its signature texture, while aromatic bay leaves and a pinch of cayenne pepper add layers of depth. Served over fluffy white rice and garnished with parsley, this soulful dish brings a nostalgic Louisiana touch to your table. Perfect for family gatherings or a cozy evening, it's a labor of love worth every minute.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 0.5 cups vegetable oil
• 0.5 cups all-purpose flour
• 1 large yellow onion, diced
• 1 large green bell pepper, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 12 ounces andouille sausage, sliced
• 6 cups chicken stock
• 2 bay leaves
• 1 teaspoon dried thyme
• 0.25 teaspoons cayenne pepper (optional)
• 2 cups okra, sliced
• 1 pound peeled and deveined shrimp
• 0.5 pound crab meat (optional)
• 6 cups cooked white rice
• 0 to taste salt
• 0 to taste black pepper
• 0 to taste chopped parsley (optional, for garnish)
• 0 hot sauce (optional, for serving)

Directions

Step 1

Heat the vegetable oil in a large, heavy pot over medium heat.

Step 2

Slowly whisk in the flour to create a roux. Stir constantly for 20-30 minutes, or until the mixture turns a deep chocolate brown color. Be patient and do not rush this step, as the roux is the base of the gumbo's flavor.

Step 3

Add the diced onion, bell pepper, celery, and garlic to the roux. Stir well and cook for 5-7 minutes, or until the vegetables soften.

Step 4

Add the sliced andouille sausage to the pot and cook for another 5 minutes, allowing the sausage to release its flavor.

Step 5

Pour in the chicken stock, stirring constantly to combine with the roux. Bring the mixture to a simmer.

Step 6

Add the bay leaves, thyme, and cayenne pepper (if using). Season with salt and black pepper to taste.

Step 7

Simmer the gumbo uncovered for 45 minutes to 1 hour, stirring occasionally to prevent sticking.

Step 8

Add the okra to the pot and simmer for an additional 15 minutes. The okra will help thicken the gumbo.

Step 9

Stir in the shrimp and crab meat (if using). Cook for another 5-7 minutes, or until the shrimp are pink and fully cooked.

Step 10

Adjust seasoning with additional salt and pepper if needed.

Step 11

Remove the bay leaves before serving.

Step 12

Serve the gumbo over a scoop of cooked white rice in each bowl.

Step 13

Garnish with fresh parsley and serve with hot sauce on the side, if desired.

Nutrition Facts

Serving size	(5122.2g)

Amount per serving	% Daily Value*
Calories	4845.9

Total Fat 223.0g	0%
Saturated Fat 49.3g	0%
Polyunsaturated Fat 67.9g
Cholesterol 1373.8mg	0%
Sodium 11730.8mg	0%
Total Carbohydrate 395.9g	0%
Dietary Fiber 26.5g	0%
Total Sugars 28.3g
Protein 325.3g	0%

Vitamin D 0IU	0%
Calcium 1195.3mg	0%
Iron 36.1mg	0%
Potassium 5108.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.0%

Protein: 26.6%

Carbs: 32.4%