adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

New Orleans "Best" Gumbo
New Orleans "Best" Gumbo
0 Likes
Prep Time:
1 hour
Total Time:
3 hours 10 minutes
Spicy and flavorful gumbo with shrimp, oysters, and soulful flair. Easy to make, worth every bite!
Ingredients:
  • 6 cups water
  • 1 package (1 pound) chicken gizzards, chopped
  • 2 tablespoons seasoned salt
  • 2 teaspoons parsley flakes
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • Dash of ground red pepper (cayenne)
  • 1 large green bell pepper, chopped (1 1/2 cups)
  • 1 large onion, chopped (1 cup)
  • 5 cloves garlic, finely chopped
  • 2 pounds uncooked turkey or beef sausage links, cut into 1-inch slices
  • 1/2 cup vegetable oil
  • 1 cup Gold Medal™ all-purpose flour
  • 4 cups hot water
  • 1 bag (1 pound) frozen chopped okra
  • 1 package (6 ounces) frozen ready-to-serve crabmeat, thawed and drained
  • 2 pounds fresh uncooked shrimp, peeled and deveined
  • 1 can (8 ounces) regular or smoked oysters, drained
  • Hot cooked rice, if desired
Instructions:
  • In a large pot, bring 6 cups of water to a boil. Add gizzards, seasoned salt, parsley, garlic powder, onion powder, thyme, black pepper, paprika, red pepper, bell pepper, onion, and garlic. Bring to a boil, then lower the heat and simmer uncovered for 1 hour, stirring occasionally. Add sausage, cover, and simmer for another hour, stirring occasionally.
  • In a heavy 2-quart saucepan over high heat, heat oil. Add flour and reduce heat to medium. Cook, stirring constantly, for 15 to 20 minutes until the mixture turns dark brown. Remove from heat.
  • Mix the flour mixture into the gizzard mixture until well combined. Gradually pour in 4 cups of hot water, stirring constantly. Add the okra, crabmeat, shrimp, and oysters. Bring to a boil, then simmer uncovered for 5 to 10 minutes until shrimp turn pink and firm. Serve over rice.

Similar Recipes