Pam's Gumbo Recipe

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Pam's Gumbo

Pamela Cox


This really turns out good, you serve with white rice and potatoe salad.

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15 Min


3 Hr


1 c
chopped bell peper
1 c
2-3 Tbsp
diced garlic(can use powder to taste)
1 c
1-2 c
diced okra(not breaded)
3-5 Tbsp
oil(bacon drippings works best)
1 Tbsp
salt(to taste)
2+ Tbsp
tony chachere cajun seasonings mix(to taste)
1/3 c
tony chachere rue mix
3 lb
your choice of meat(more or less)

Directions Step-By-Step

Place all of this in a pot and let cook down for about 10-20 min.
Add Tony Chachere Cajun Seasonings (to taste)you can always add more, so be careful.
Salt to taste
Take Tony Chachere Rue mix in a large glass and add hot tap water and mix it up well, then pour into your seasoning along with enough water that it will not be real thick(add more rue mix, by mixing with a little hot water,if you make it too thin, but remember your meat will thin it down some also). Let this simmer for about 30-40 minutes, watching to make sure it does not get too thick, but not too thin. Then add your meat, this can be seafood, chicken, sausage, gator, or turtle, or a mixture of any of the above. I prefer not to mix my meats, unless it is shrimp, crab, and oyster. Using 1 can of smoked oysters makes the taste really rich. Enjoy and the more Cajun Seasonings you add the hotter it will be, so go easy then you can add Red Hot to your own taste. If you use chicken, then boil your chicken with some onions, bell pepper, garlic and celery I always de-bone my chicken, and instead of using water use the broth off of the chicken.
Test for salt you may have to add more to taste.

About this Recipe

Course/Dish: Other Main Dishes