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patti labelle gumbo recipe

Patti LaBelle's Gumbo Recipe

If you want real gumbo, you have to get the roux right—it takes patience, but it is SO worth ya'll!
I stir mine constantly over medium heat until it’s deep brown, which gives the whole dish its signature richness.
The holy trinity—onions, bell peppers, and celery—goes in right after the roux to soak up all that toasted flavor.
You should add your shrimp toward the end so they stay tender instead of turning rubbery.
A little Cajun seasoning gives it a good punch, but homemade stock makes it even better.
Prep Time30 minutes
Cook Time1 hour
Course: Main Course
Servings: 6

Ingredients

  • 1 cup Oil
  • 1 cup Flour
  • 2 cups Chicken Broth
  • 1 cup Water
  • 1 large Bell Pepper chopped
  • 2 ribs Celery chopped
  • 1 large Onion chopped
  • 1 bulb Garlic chopped
  • 1 lb Shrimp peeled and deveined
  • 1 lb Crabmeat
  • 1 can Tomatoes 32 oz.
  • 2 tsp File Powder optional
  • Salt to taste
  • Pepper to taste

Instructions

  • In a large pot, heat the oil over medium heat.
  • Add the flour and stir constantly for 20–25 minutes until the roux becomes a dark brown color.
  • Add the chopped bell pepper, celery, onion, and garlic to the pot.
  • Cook until the vegetables are soft, around 5 minutes.
  • Stir in the chicken broth, water, and canned tomatoes.
  • Bring the mixture to a gentle simmer.
  • Add the shrimp and crabmeat.
  • Let the gumbo simmer for about 30 minutes, stirring occasionally.
  • If desired, stir in the file powder and let the gumbo stand for 5 minutes before serving.