New Orleans "Best" Gumbo

From Betty's Soul Food Collection... Soul food takes on a spicy accent in gumbo packed with flavor, spice and plenty of shrimp and oysters.

Recipe from Betty Crocker
New Orleans Best Gumbo
1 hr
3 hrs 10 mins
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  • 6 cups water
  • 1 package chicken gizzards, chopped (1 pound)
  • 2 tablespoons seasoned salt
  • 2 teaspoons parsley flakes
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • Dash of ground red pepper (cayenne)
  • 1 large green bell pepper, chopped (1-1/2 cups)
  • 1 large onion, chopped (1 cup)
  • 5 cloves garlic, finely chopped
  • 2 pounds uncooked turkey or beef sausage links, cut into 1-inch slices
  • 1/2 cup vegetable oil
  • 1 cup Gold Medal® all-purpose flour
  • 4 cups hot water
  • 1 bag frozen chopped okra (1 pound)
  • 1 package frozen ready-to-serve crabmeat, thawed and drained (6 ounces)
  • 2 pounds fresh uncooked shrimp, peeled and deveined
  • 1 can regular or smoked oysters, drained (8 ounces)
  • Hot cooked rice, if desired
Related Video
How to Make Cajun Seafood Gumbo

Learn how to make cajun seafood gumbo, and you've got a hearty, spicy dinner that's perfect for a chilly night. There's no need to save it for Mardi Gras!

In 8-quart pot, heat 6 cups water to boiling. Add gizzards, seasoned salt, parsley, garlic powder, onion powder, thyme, black pepper, paprika, red pepper, bell pepper, onion and garlic. Heat to boiling; reduce heat. Simmer uncovered 1 hour, stirring occasionally. Stir in sausage. Cover and simmer 1 hour, stirring occasionally.
Meanwhile, in heavy 2-quart saucepan, heat oil over high heat. Stir in flour; reduce heat to medium. Cook 15 to 20 minutes, stirring constantly, until mixture is dark brown; remove from heat.
Stir flour mixture into gizzard mixture until blended. Stir in 4 cups hot water, 1 cup at a time, stirring constantly. Stir in okra, crabmeat, shrimp and oysters. Heat to boiling; reduce heat to low. Simmer uncovered 5 to 10 minutes or until shrimp are pink and firm. Serve over rice.
High Altitude (3500-6500 ft): No changes.

nutrition information

Per Serving: cal. (kcal) 320, Fat, total (g) 17, chol. (mg) 155, sat. fat (g) 4, carb. (g) 13, fiber (g) 1, pro. (g) 28, vit. A (IU) 292, vit. C (mg) 7, sodium (mg) 1100, calcium (mg) 81, iron (mg) 5, Vegetables () 1, Starch () 1, Lean Meat () 4, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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