Traditional NOLA Holiday Gumbo

Traditional NOLA Holiday Gumbo Recipe (12–15 servings)

 

Ingredients: 

1 cup all-purpose flour

½ cup butter

½ cup canola oil

3 cups chopped onion

1 ½ cups chopped green bell pepper

2 cups chopped celery

3 cloves garlic, minced

5 lbs hot sausage links (Patton’s recommended), uncased and rolled into balls

4 (32-oz) containers shellfish stock (1 gallon total)

1 (32-oz) bag gumbo blue crabs, cleaned and halved

1 cup Creole seasoning (Slap Ya Mama, Tony Chachere’s, or Chef Dom’s Gumbo Seasoning)

1 pint (16 oz) shucked oysters

3 lbs Gulf shrimp, peeled and deveined, tail off

Salt and black pepper, to taste

Hot cooked rice, for serving

 

Instructions

1. Make the Roux:

In a large heavy-bottomed gumbo pot, combine flour, butter, and canola oil over medium heat.Whisk continuously until the roux reaches a deep chocolate color—just shy of Hershey’s Special Dark. The trinity will deepen the color further once added.​

 

2. Build the Base:

Stir in the onion, green bell pepper, and celery. Cook for 10–12 minutes until softened and lightly caramelized. Add garlic and cook 1–2 minutes more.

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3. Add the Sausage:

In a separate pan, brown the sausage balls thoroughly. Add the sausage and the rendered grease to the gumbo pot. Stir to combine.​

 

4. Add the Stock:

Pour in the shellfish stock and stir well, scraping the bottom of the pot to release any browned bits.​

 

5. Add the Blue Crabs & Seasoning:

Add the halved blue crabs. Add the Creole seasoning. Season with salt and black pepper to taste. Bring the gumbo to a gentle simmer.​

 

6. Simmer:

Cook on medium-low heat for 1 hour, stirring occasionally.​

 

7. Finish With Seafood:

Add the oysters and shrimp. Cook for 5 minutes, just until the shrimp turn pink and firm.​

 

8. Serve:

Ladle the gumbo over hot steamed rice. Garnish with green onions, parsley, or filé powder if desired.