Traditional Southern Gumbo

Traditional Southern Gumbo

Created by Rick Person, head chef Brunswick BCKYRD & Smith and Iron Catering





For 4 people

  • 125 grams Butter
  • 125 grams Flour
  • 1 Brown Onion Diced
  • 2 Celery Stalks Diced
  • 2 Green Capsicum Diced
  • 250 grams Okra Sliced
  • 1 liter(s) Chicken or Fish Stock
  • 4 tablespoon(s) Gumbo File Powder
  • 100 grams Pork Lardon Diced
  • 300 grams Spicy Pork Sausage Diced
  • 500 grams Prawn Cutlets
  • 300 grams Crabmeat
  • 1 pinch(es) Salt and White Pepper to taste

Adjust Quantity


  1. Firstly create a black roux. Melt the butter in a medium size sauce pan. Add the flour and combine thoroughly. Simmer on low heat for 30-45 min stirring every 10 minutes. The colour should be similar to Vegemite. Once you have achieved the colour, set aside till later. CAUTION! Roux is extremely hot and can burn very badly. Use caution when working with it.
  2. To make the soup sweat off the lardons, and sausage in a large saucepan. Add the onions, celery, and capsicum and sweat for an additional 8 minutes. Add the stock and bring to the boil. Reduce heat and simmer for 15-20 minutes. Add the roux and sliced okra and simmer for an additional 20 minutes. Season with salt and white pepper and add the gumbo file.
  3. In a large saucepan sautee the prawns and crabmeat, add the soup, bring to the boil, and serve.
  4. Note: This soup will hold in storage for 5 days and it actually gets better with age. Add the seafood when serving the soup so it doesn't get tough and over cooked.