Port City Style gumbo

I am a native of Mobile, Alabama also known as “the port city”. If you didn’t know, Mardi Gras (French for Fat Tuesday) originated in Mobile, Alabama in 1703. Mardi Gras didn’t begin in New Orleans until 1718. When I think of Mardi Gras it reminds me of good times with Family and friends and most definitely reminds me of good gumbo. Laissez les bons temps rouler! (French for: Let the good times roll. Pronounced Lay-say- lay-bohn-tohn-roo-lay).

Do Whatcha Wanna by Rebirth Brass Band *I do not own the rights to this music*


  • 1 cup flour
  • 1 cup vegetable oil
  • 1 onion (minced or diced)
  • 1 bell pepper (minced or diced)
  • 3 stalks of celery (minced or diced)
  • 2-3 tablespoons minced garlic
  • 1 pack of Connecuh sausage—sliced (you can use whatever sausage you’d like)
  • 1 tablespoon Gumbo File
  • Seafood magic by Chef Paul Prudhomme (season to your liking–I usually use 2 tablespoons)
  • Poultry magic by Chef Paul Prudhomme (season to your liking–I usually use 2 tablespoons)
  • Cayenne pepper (season to your liking. The more you use, the spicer it will be)
  • 1 tablespoon of ground Thyme
  • Tony Chachere’s Creole seasoning (season to your liking–I usually use 2 tablespoons)
  • 1 lb or more of snow crab legs (you can use any kind, I prefer snow crab)
  • 12 oz or more of lump crab meat
  • 1 lb crawfish tails or whole crawfish
  • 2 lbs or more shrimp (peeled and deveined)
  • 12-15 cups (3-5 quarts) of chicken stock– I usually make mine using chicken bouillon cubes
  • Rice –the amount you cook is based on how much you want.
  • 1 – 12 quart stock pot.


  1. Cut up your sausage, and set aside.
  2. Dice or Mince all of your vegetables (onion, bellpepper,celery,and garlic) set aside
  3. TIME TO PREPARE THE MOST IMPORTANT PART–THE ROUX!! add your vegetable oil to a skillet, heat it on medium to high heat. Before you stir in the flour, your oil should be VERY hot.
  4. Add your flour STIR CONSTANTLY–if your burn this roux, THROW IT AWAY! –otherwise, the whole dish will taste burnt lol.
  5. You’re going to stir your roux constantly until it reaches a dark brown color (my youtube video below will help with this. This should be a 10-15 minute process).
  6. Once your roux is done, set it aside. ( TIP: You can make your roux days or even weeks ahead of time–make sure it’s store properly in tupperware)
  7. Cook your sausage–drain and set aside.
  8. Pour your roux into your stock pot—be sure your stove is on low heat, because you do not want to burn your beautiful roux!
  9. Add in all of your chicken stock, all of your onions, bellpepper, celery and garlic. let this simmer about 30 mintues.
  10. Add in your cooked sausage. Simmer 30 more minutes.
  11. add your shrimp and crawfish. Simmer 15 minutues.
  12. add your gumbo file, Seafood magic by Chef Paul Prudhomme, poulty magic by Chef Paul Prudhomme,Tony Chachere’s Creole seasoning, cayenne pepper and thyme. Mix all seasonings in well.
  13. Add your crab legs and let simmer 30 mintues.
  14. Add lump crab and let simmer 30 minutes.
  15. While this is simmering, in a seperate pot, prepare your rice according to the package directions.
  16. Once gumbo is done, remove it from the heat.
  17. Add your desired amount of rice to the bowl and top with the gumbo (TIP: I use a slotted spoon to scoop out the gumbo filling and then go back and add the gumbo liquid–just to make sure I got a bit of everything in my bowl)
  18. OPTIONAL: If you want to add Okra–I usually cook mine in a separate pot, because growing up that’s how it was made, because my dad hates okra lol



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