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A National Gumbo Day Recipe: Ooh Wee!

National Gumbo Day is here and this delicious dish is well worth the time you put into making it.

Yes, it’s a slow roller of a recipe, but it’s oh-so worth it!

Kimberly's Seafood Gumbo 2012How to Cook Gumbo:

Most people immediately think about seafood gumbo, but it doesn’t have to include fruit of the sea at all. You can also make sausage, chicken, and even vegetable gumbos too.

Proper gumbo needs a great roux, basic to Creole or Cajun cooking. This must cook low and slow, and is the foundation upon which your gumbo’s flavor is catapulted.

Type: Soup Recipe

Serve With: rice & corn bread
Prep Time: 20 min
Cook Time: ~ 1 hr 45 min
Yield: 12 cups


  • 3 tbsp butter
  • 4 tbsp all purpose flour
  • 1 cup onions – chopped
  • 3/4 cup celery – chopped
  • 3/4 cup green pepper – chopped
  • 1/2 cup carrots – * optional; chopped
  • 3 garlic cloves – minced
  • 1 1/4 cup tomato puree
  • 6 cups fish or chicken broth
  • 1/4 tsp thyme
  • 1 tbsp gumbo file
  • 2 cups plum tomatoes – chopped
  • 10 oz peeled shrimp
  • 10 oz crab meat
  • 8 oz sliced okra
  • 12 oysters – shucked
  • 12 clams
  • 10 mussels
  • 3/4 cup lobster meat – chopped
  • 8 small squid – * optional
  • 8 scallops
  • a few crawfish – if available
  • 1 1/2 tbsp parsley – chopped
  • 2-3 dashes cayenne pepper
  • salt & pepper – to taste


  1. Melt butter in a stock pot, and cook on medium heat with flour until it is a dark golden color, and gives off a nutty fragrance, stirring constantly. This can take 30 min to 45 min. Sit tight and achieve the dark color you want.
  2. Sautee onions, green pepper, celery and carrots (optional) in roux until softened. Quickly sautee garlic for about 30 sec – 1 min right before adding liquid.
  3. Add tomato puree and your stock of choice, along with spices and stir.
  4. Bring up to a boil, then turn down to a simmer on medium heat for 10 min.
  5. Add okra, peeled shrimp, crab meat, oysters, clams, mussels, lobster meat, squid (optional), scallops & crawfish. Cook until clams & mussels open.
  6. Readjust seasonings: salt, pepper, parsley, gumbo file, cayenne pepper.
  7. Serve over cooked rice!

Here’s How to Cook White Rice:

National Gumbo Day is just that much better now, isn’t it?

Thanks for checking me out on Cooking with Kimberly. Please check out my blog too:


I hope you enjoy this Cajun Recipe on Cooking with Kimberly. Until next time…

Be a Champion in Your Kitchen & Eat Deliciously!

P.S. Have you wondered how easy it is to cook rice in a rice cooker? Yeah, you’ll want one of these babies:

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Author: Ingrid Turner

Ingrid Turner from IngridTurnerToday.com, is a blogger, writer, grandmother, mother, cancer survivor and all around sparkling human being. From cooking, crafts, seniors’ issues, cancer, health, pets, gardening & the like, she entertains us in her writings. Ingrid is also a regular on her daughter's cooking show, “Cooking with Kimberly” @ CookingWithKimberly.com. Website Facebook Twitter YouTube

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