This recipe for Granny’s “Gulf” Gumbo is an easy gumbo recipe loaded with shrimp, crab, oysters, and your choice of sausage, chicken or alligator! It’s the perfect filling recipe for a comforting family dinner.
Table of Contents
This recipe is for my Granny’s gumbo. My grandmother was born and raised in Louisiana and this is her famous gumbo recipe. I followed her around the kitchen the last time I visited writing down and measuring everything as she added it it to her gumbo pot!
This recipe does require a roux. If you have never made a roux, I promise it is easy to make. It is equal parts of fat and flour, that you cook on the stove until nice and brown. Just follow the directions and you will be fine!
This Easy Gumbo Recipe Has Been In My Family Forever
My Granny has been making this recipe forever. Ok, so maybe not forever, but for as long as I can remember…and as long as my Mom can remember…so a long time ;-)
Granny's "Gulf" Gumbo
- 1 large Vidalia onion, chopped
- 1 large green bell pepper, chopped
- 1 ½ cups celery, chopped
- 16 oz frozen cut okra, precook until soft (or fresh if you are as patient as my Granny)
- 1 14 ½ oz can whole peeled tomatoes, chopped
- 4 lbs shrimp, cleaned
- 1 ½ to 2 cups flour
- 1 ½ to ¾ cups vegetable oil, Do not do 1:1 ratio like “traditional” rouxs. It will make a greasy Gumbo
- 1 lb crab meat
- 8 oz oysters
- andouille sausage or chicken or alligator, pre-cooked, roughly chopped
- 3 tablespoons garlic powder
- 4-5 tablespoons slap ya mama
- 5 tablespoons Tabasco sauce
- The hardest part of a good gumbo is the roux. After that, it should be pretty easy. Using a 12 qt stock pot over medium-high heat, add flour and oil. Continuously stirring until the roux reaches a dark reddish brown color. You cannot stop stirring otherwise it will burn and you will have to start all over again. Have everything chopped and ready to go before starting so you do not risk a ruined roux.
- After you have gotten your roux to the desired color, you are going to mix in the “Holy Trinity”, a.k.a. the onion, bell pepper, and celery. Cook until wilted (only takes a minute or two). Next add shrimp, and cook for just a few minutes until they just begin to turn pink, but have not completely cooked.
- Turn heat down to low and add 8-10 cups water to the roux, 2 cups at a time. You can decide how much water you would like to add. A traditional gumbo should be a little less thick then a bisque, but if you prefer it to be a little soupier, add more water. Now, in a separate pan, sauté the okra with a little Pam until it is soft, and add it to the gumbo. Next add the additional meats (sausage, chicken, or alligator) you have chosen. Also add tomatoes, garlic powder, Slap Ya Mama, and Tabasco. Make sure your gumbo does not come to a boil. At this time you can add more water if your rue is too thick.
- Cook for 1 hour on very low then turn off and while it’s still hot add both crab and oysters and place lid back on and let sit for a while until the oysters and crab meat cook (about 10-15 minutes depending on the size of your Oysters). Check your seasonings and adjust accordingly. Serve over rice.
This post may contain affiliate links. Read my disclosure policy.