Log House Gumbo


  • 1-1/2 cups chopped onions
  • 1 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 6 Tbsp vegetable oil
  • 1-1/2 Tbsp flour
  • 1 quart water
  • 2 bay leaves
  • 1 Tbsp ketchup
  • 1 Tbsp minced garlic
  • Pinch of red pepper
  • Pinch of black pepper
  • 1 Tbsp Worcestershire sauce
  • 1/4 tsp Tabasco sauce
  • Salt to taste
  • 1 can okra
  • 2 cups canned tomatoes
  • 1 lbs cleaned raw shrimp
  • 1/2 lbs fresh crab meat
  • 1-1/2 tsp gumbo file


Braise onions, celery and green pepper in 2 tablespoons of oil.

In a separate pot mix 4 tablespoons of oil with flour. Brown well to make a French roux. Add water, bay leaves, ketchup, garlic, red and black pepper, Worcestershire sauce and Tabasco sauce to vegetable mixture. Salt to taste. Cook gently until vegetables are done and flavors well blended.

Add okra, tomatoes, shrimp and crab. Thicken with roux and simmer briefly, adding water as needed, until the seafood is done. Add gumbo file and serve over rice.

Makes 6

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