Gumbo Image


Make this Tonight - "New Year's Eve Nibbles"


  • 1/4 cup grapeseed oil
  • 1/4 cup gluten free flour or 1/2 cup, if you like a thicker gumbo
  • 1/2 cup chopped onion
  • 1 - 2 andouille sausage links, sliced into 1” pieces
  • 1/2 cups cup chopped green red & yellow bell pepper
  • 2 T cup chopped celery
  • 1 tbsp minced garlic 5 to 6 cloves
  • 1 tsp celery seed
  • 2 tsp onion garlic paprika mixed together
  • Fresh thyme 3 sprigs
  • 1/2 tsp dried thyme
  • 1 tsp salt or to taste
  • 1/4 tsp black pepper
  • 1 tsp cayenne pepper
  • 1 1/4 quarts shrimp or Lobster stock or combo of both
  • 1 bay leaf
  • Pickled okra sliced 1/4 inch
  • 1/2 lb shrimp peeled and deveined
  • 1 1/2 lb dungeness or King crab legs
  • ½ pint scallops medium small
  • 1 lb claw crabmeat picked over
  • Hot cooked brown rice for serving
  • 2 T minced fresh parsley
  • ¼ teaspoon Gumbo file


  1. In a small saute pan, heat ½ oil Gradually whisk in the flour, being careful of sputtering oil. Reduce the heat to low and cook and stir the roux continuously until light brown and smooth (think peanut butter colored.) Set aside.
  2. Heat a large pot to medium heat. Add the onion, green onions, bell pepper, celery, andouille sausage and stir until the vegetables are wilted but not browned, about 7 minutes. Add the garlic, celery seed, dry thyme, salt, black pepper, and cayenne. Reduce the heat to low and cook to allow the flavors to blend.
  3. Slowly add in stock the bay leaf, fresh thyme then bring back to a boil over high heat.
  4. Reduce the heat to medium-low. Add lump crab meat and simmer for 30 minutes then add shrimp crab legs and scallops till just cooked through.
  5. Stir in roux, taste gumbo and adjust seasonings.
  6. Add gumbo file. Remove from the heat and let it stand for 30 hour for the flavors to mingle. Remove and discard the bay leafs.
  7. Spoon into serving bowls, add hot brown rice as desired, and sprinkle with parsley.