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- 1 1/2 cup(s) olive oil
- 2 cup(s) all purpose flour
- 9 14/2 oz can(s) chicken broth
- 2-3 pound(s) chicken cooked and coarsely chopped
- 2 1/2 cup(s) onion chopped
- 1 cup(s) green onions chopped
- 1/2 cup(s) celery chopped
- 1 large bell pepper chopped
- 2-3 clove(s) garlic chopped
- 1 can(s) diced tomatoes w/green chilies
- 1 can(s) tomato sauce
- 2 package(s) frozen okra sliced
- 1 pound(s) andouille diced
- 3 pound(s) shrimp
- 1 pound(s) crab meat
- 1/2 cup(s) fresh parsley chopped
- hot cooked rice
- Heat oil in a large stockpot over medium heat; gradually whisk in flour, and cook, whisking constantly, until flour is a dark mahogany (about 30 minutes).
- Stir in chicken broth and next 10 ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 3 hours.
- Add shrimp to broth mixture; cook, stirring often, 15 minutes or just until shrimp turn pink. Stir in crabmeat and parsley. Remove from heat. Serve over hot cooked rice.
This recipe is a personal recipe added by 6439375 and has not been tested or endorsed by MyRecipes.
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DaDu's Gumbo Recipe at a Glance
- COURSE: Soups/Stews