The Ferguson Recipes
| 162 - Seafood Gumbo |
| 163 - Omelets - Some Good Ideas for a Sunday Brunch |
| 164 - Good Scrambled Eggs |
| 165 - Poached Fish With White Butter Sauce |
| 166 - The White Butter Sauce |
| 167 - Seafood Easy |
| 170 - Scampi - No.1 |
| 171 - Scampi - No.2 |
| 172 - Scampi - No.3 |
| 178 - Scampi - No.4 |
| 197 - Mary's Meatloaf |
| 201 - Beoreg |
| 205 - Chicken Casserole Deluxe |
| 206 - Chicken And Brown Rice |
| 207 - Chicken Casserole |
| 208 - Chamosetii |
| 209 - Enchilada Casserole |
| 210 - Perfect Scalloped Oysters |
| 211 - Easy Chicken And Rice Casserole |
| 212 - Chicken'n Stuffing Scallop |
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Experience New Orleans flavor with this traditional Seafood Gumbo featuring fresh okra, shrimp, and crab. The recipe balances authentic technique with approachable instructions, guiding you through creating a proper roux and developing deep flavors from fresh vegetables and seafood. The careful simmering process melds the ingredients into a rich, cohesive stew that improves with time. Serve over rice with optional filé powder for a taste of the Gulf Coast that will transport you straight to Bourbon Street.
Ingredients
1 lb. okra, sliced
1/4 c. shortening
2 T. flour
1 onion, chopped
1 bunch green onions, chopped
1/2 c. chopped celery
1 can (10 1/2 oz.) tomatoes
2 sprigs parsley, chopped
1 bay leaf
1 sprig thyme
2 qt. water
salt and pepper
1 lb. shrimp, cleaned
1/2 lb. crabmeat or 1 doz. crabs *
1 t. filé, if desired
*If crabs are used: scald live hard-shelled crabs and clean, removing the spongy substance and the "sand bag" on the under part. Break off and crack the claws, and cut the body in half.
1/4 c. shortening
2 T. flour
1 onion, chopped
1 bunch green onions, chopped
1/2 c. chopped celery
1 can (10 1/2 oz.) tomatoes
2 sprigs parsley, chopped
1 bay leaf
1 sprig thyme
2 qt. water
salt and pepper
1 lb. shrimp, cleaned
1/2 lb. crabmeat or 1 doz. crabs *
1 t. filé, if desired
*If crabs are used: scald live hard-shelled crabs and clean, removing the spongy substance and the "sand bag" on the under part. Break off and crack the claws, and cut the body in half.
Directions
Fry okra in 2 tablespoons shortening until it ceases to "rope", about 30 to 45 seconds.
(ED: I could not find anything that explained what "rope" means in cooking.)
In another saucepan make roux by cooking shortening and flour until soft, about 5 minutes.
Add okra, stir in tomatoes, parsley, bay leaf, thyme and water.
Simmer for 30 minutes longer.
Remove from heat.
If desired, stir in filé just before serving (never cook filé).
Gumbo is better if cooked early in the morning and refrigerated for several hours.
Reheat and serve with cooked rice.
(ED: I could not find anything that explained what "rope" means in cooking.)
In another saucepan make roux by cooking shortening and flour until soft, about 5 minutes.
Add okra, stir in tomatoes, parsley, bay leaf, thyme and water.
Simmer for 30 minutes longer.
Remove from heat.
If desired, stir in filé just before serving (never cook filé).
Gumbo is better if cooked early in the morning and refrigerated for several hours.
Reheat and serve with cooked rice.
Serving Size: Serves six.
🧑🍳 The Cook:
Mrs. W. Holbrook
🔑 Keywords:
crab,
seafood,
okra,
shrimp
🗂️ Categories: 🐟 Fish & Seafood
📚 Cookbooks: Cooking with Carl, Hugh & Your Friends, The TFR Cookbook
Recipe #162 was added on February 11, 2007 and last updated on March 29, 2025.
🗂️ Categories: 🐟 Fish & Seafood
📚 Cookbooks: Cooking with Carl, Hugh & Your Friends, The TFR Cookbook
Recipe #162 was added on February 11, 2007 and last updated on March 29, 2025.
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