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Hazel's Gumbo

My Grandmother who lived in Pascagoula, Mississippi. These were the days of having "help". Hazel cooked and clean for my grandmother and when we visited, Hazel cooked amazing food from scratch for our family. This is her recipe with my notes on updating it.

Hazel's Gumbo


For the Roux

  • 1/2 vegetable oil

  • ½ cup flour

Note: Hazel's recipe calls for the Roux to be made with Bacon grease and flour.

For the Gumbo

  • 1 onion, chopped

  • garlic

  • celery, 4 stalks

  • 1 green pepper, chopped

  • 1 box of frozen okra

  • 32 oz can whole tomatoes, roughly chopped (I used my Cuisinart)

  • 1 cup cubed ham (I use Chorizo)

  • 1 - 2 lbs shrimp

  • 1 lb crab meat

  • 1 pint raw oysters (optional)


  1. Make the Roux by putting oil and flour in a heavy bottom dutch oven.

  2. Stir the combination of oil and flour over medium high heat until dark brown.

  3. Once the Roux is complete, add the onion, garlic, celery, green pepper. Stir and saute until the onions are soft.

  4. Add the okra and the tomatoes along with all the juice.

  5. Add either chicken broth, clam juice or homemade seafood stock made from the shrimp shells. (Add as much as you like for desired consistency.)

  6. Add the ham or Chorizo.

  7. Cook about 30 minutes or until desired thickness.

  8. Add shrimp and cook until pink about 5 minutes.

  9. Add salt and pepper to taste.

  10. Add Crabmeat and oysters - heat until oysters are done.

Serve over rice. Accompany with Tabasco and Gumbo File. I also serve homemade ham biscuits.


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