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Gumbo- a Creole Christmas 2017

December 30, 2017 Adrienne Brown 0 Comments

RECIPE (for a big family)

Prep time 40 minutes

Ready in about 30 minutes

Serves 12 people (with left overs)


  • 10-12 cps of Water
  • 3/4 cp of Green Onion, ½ cp Parsley,¾ cp Celery, 4 cloves of garlic
  • 4-6 Lbs of  Chicken thighs & legs
  • 2 – Hillshire Farm Smoke Sausage- cut up
  • Whole Crab (If available) , or Crab Legs
  • 3 bags of fresh Shrimp
  • 2 bags Dried Shrimp
  • 1 Cp Flour
  • 1 Cp Olive Oil
  • 2 -3 tbsp  Gumbo file
  • Kosher salt & Black pepper, to taste
  • Cooked white rice



  • Cook the chicken with some of the seasonings, green onion, garlic, parsley,  and celery for about 40 minutes.  Take chicken out of the broth to cool.
  • After the broth has cooled, strain any extra fat off. Place cut sausage, and remaining vegetables in the broth, cook for about 10 minutes.
  • Add cooked chicken, shrimp, and crabs. Season to taste.
  • Put oil in a skillet, when hot, sprinkle in flour, cook until flour is a caramel brown.
  • Stir roux into gumbo pot, stir in file’ seasoning. Simmer until thickened.


This is an old family recipe, my grandmother put oysters in hers, but I don’t like them in my gumbo. Some of my family members use them and other seafood. Let your taste buds lead you! enjoy!

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