Recipe By KRANEY
Published Apr 4th
Prep 25m Cook 1h 30m Additional - Ready In 1h 55m
Servings 8 servings Calories 344.3

This from-scratch gumbo takes a little bit of time, but is well worth the effort! No bouillon, chopped tomatoes, chicken, sausage, or bacon here! Impress your Cajun friends with this wonderful gumbo. Serve over white rice with a side of French bread. Enjoy!

Recipe Ingredients

  • ½ cup all-purpose flour
  • ½ cup vegetable oil
  • 1 tablespoon butter
  • 1 cup chopped celery
  • 1 cup chopped green onions
  • 1 green bell pepper, chopped
  • 6 cups water
  • 1 (8 ounce) can tomato sauce
  • 2 tablespoons Worcestershire sauce
  • 2 cloves garlic, minced
  • 2 teaspoons salt, or to taste
  • 1 teaspoon hot pepper sauce (such as Tabasco®), or to taste
  • ½ teaspoon dried thyme
  • 1 pound frozen chopped okra
  • 1 pound catfish, cut into 2-inch pieces
  • 1 ½ pounds peeled and deveined shrimp
  • 1 tablespoon gumbo file powder, or to taste
  • ½ teaspoon salt, or to taste

Cooking Directions

  1. 1 Put flour into a Dutch oven or large heavy pot and add flour. Turn heat to medium-high, put the pot on the burner, and cook, stirring constantly with a wooden spoon, until thick and bubbly, has a 'peanutty' smell, and is dark brown, about 10 minutes. Set aside to cool and thicken.
  2. 2 Melt butter in a skillet over medium heat. Cook and stir celery, green onions, and bell pepper in hot butter until tender, about 10 minutes; add to pot with the roux.
  3. 3 Stir water, tomato sauce, Worcestershire sauce, garlic, 2 teaspoons salt, hot pepper sauce, and thyme into the vegetable mixture. Bring the mixture to a gentle boil, reduce heat to medium-low, and simmer for 1 hour.
  4. 4 Stir okra into the vegetable mixture and cook until tender, about 15 minutes. Add catfish, stir gently, and cook until the flesh is easily flaked with a fork, about 5 minutes. Gently stir shrimp into the mixture; cook until the shrimp are bright pink, about 3 minutes. Season with the file powder and salt; stir.

Nutrition Facts

  • Calories 344.3
  • Carbohydrate 15.2 g
  • Cholesterol 159.2 mg
  • Fat 20.4 g
  • Fiber 3.4 g
  • Protein 25.4 g
  • Saturated Fat 4.3 g
  • Sodium 1129.5 mg
  • Sugar 3.1 g


  1. I followed the recipe but increased the seafood portions. The recipe came excellent.
  2. There is a typo on first line of instructions. "Add flour to flour...."
  3. How do people give recipes five stars but change the ingredients or add extra? Five stars suggests PERFECT recipe and cooked as is without things like "this recipe was perfect but I added" five other things that wasn't in the recipe. Please stop with the misleading reviews. This recipe wouldn't have a 4.5 star if - Read more ...
  4. I made this almost exactly as written and it was just as good as any gumbo I've had down south (and that's a lot). Only slight variation is I used the Seafood Gumbo Stock also featured on this site in place of the water. And no file on hand (or in the grocery store out - Read more ...
  5. Awesome gumbo! I changed it a little by eliminating fish and adding some slices of sausage and canned crabmeat along with the shrimp. I also used some beef bullion cubes to flavor and "kicked it up a notch" with more Cajun spices and Tabasco to taste. I didn't have file powder so left it out. - Read more ...
  6. very good recipe. I did add more seafood. Oysters shrimp and Tilipia instead of catfish.
  7. I thought I'd try someone else's recipe for gumbo but I'm gonna go back to mine. I knew I was making a mistake when I grabbed the worchestershire sauce. Yuk! I like it in some things but not gumbo. Also I use a pound of Andouie sausage which I like to render some of the - Read more ...
  8. I made this recipe the other week and loved it. However I didn't do EVERYTHING specified; using whatever meat I had on hand: shrimp sausage or chicken. And I have no idea what 'file' is and so didn't worry about that. It was great family loved it and I'm making it again tonight!
  9. Disappointing. Any Cajun knows NEVER add file. It becomes stringy when heated. It is ONLY to be added on the rice before you add gumbo. This was very runny and thin. For 6c of water it is one cup of roux. In addition, the veggies are added TO the roux. This stops the cooking and - Read more ...