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Potluck Gumbo Recipe

By The Spoonbread Celebration Cookbook by Norma Jean and Carole Darden

Gumbo is a Cajun and Creole favorite. This version is full of ham, shrimp, chicken giblets, and crab. Gumbo is traditionally served over hot cooked rice.

Prep Time: 20 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 50 minutes


  • 1 large slice (1/4 pound) precooked ham, diced
  • 1 pound raw shrimp, shelled to tail and deveined
  • 1-1/2 cups chicken giblets, parboiled and diced
  • 1 pound fresh okra, cut into 1/4-inch rounds
  • 1 medium onion, diced
  • 1 green bell pepper, seeded and diced
  • 2 cloves garlic, minced
  • 1/2 cup chopped parsley
  • 1/2 cup scallion tops, sliced thin
  • Pepper to taste
  • 5 cups water
  • 4 ounces frozen crab meat
  • Salt to taste
  • 1 Tablespoon gumbo file (see Note)


In large pot or Dutch oven, saute ham in its own border of fat, adding oil if ham fat is scant. Trim off any unrendered fat and set ham aside.

Saute shrimp in same pan until pink. Remove and set aside. Then saute chicken giblets.

Add okra, onion, green pepper, garlic, parsley, scallion tops, and pepper. Add the water. Simmer for 1 hour. Add ham cubes, shrimp, and crab meat. Continue cooking for another 15 minutes.

During the last 5 minutes of cooking, add salt to taste, then gumbo file. Serve over hot rice.

Yield: 6 servings

Note: Gumbo file is powdered sassafras leaf. It was originally made by the Choctaw Indians and is most easily obtained in Louisiana, but it can be bought in most shops specializing in seasonings.

Per serving (without rice): 204 calories; 4 g fat (1 g saturated fat; 18 percent calories from fat); 10 g carbohydrates; 268 mg cholesterol; 525 mg sodium; 31 g protein; 3 g fiber

Recipe Source: The Spoonbread Celebration Cookbook: Festive Menus & Recipes by Norma Jean and Carole Darden (Morrow/Avon) - Out of print
Reprinted with permission.

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