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Use crab, shrimp or chicken for this classic Cajun Creole gumbo casserole.

Prep Time: 10 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 25 minutes


  • 4 Tablespoons lard or oil
  • 4 Tablespoons all-purpose flour
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 1/4 cup chopped bell pepper
  • 1/4 cup chopped celery
  • 1 bay leaf
  • 1/2 dozen crabs, shelled (add claws)
  • 1-1/2 pounds shrimp, peeled and deveined, or 3 to 4 pound fryer (young chicken), cut up
  • Salt to taste
  • Black pepper to taste
  • Red pepper to taste
  • 2-1/2 cups very warm water
  • 1/2 teaspoon gumbo filé (ground sassafras leaves)


Brown fat and flour together until it makes a golden brown roux. Add onion, garlic, bell pepper, celery, and bay leaf. Saute until golden brown.

Add crabs, and shrimp or chicken. Let cook. Also add salt, black pepper, and red pepper. Simmer 20 to 30 minutes.

Add water. Let cook for about 45 minutes to 1 hour on low heat. Last add gumbo filé. Turn off heat. Serve with steamed rice.

Yield: 6 to 8 servings

Recipe Source: Cooking with Cajun Women by Nicole Denee Fontenot (Hippocrene Books)
Reprinted with permission.

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