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Iberville Cuisine Gumbo

Dessert Carnival Time
Rated 5/5:
Iberville Cuisine Gumbo
  1. Prep Time:
  2. Cook Time:
  3. Total Time:
  4. Yield: Serves 20

Iberville Cuisine GumboThere's gumbo that's just okay and then there's gumbo that makes you proud to be a New Orleanian. This recipe by Iberville Chef Craig Nutton is the latter. In fact, it's so good, it made our Best of Guide: Gumbo. Try it next time you're in the French Quarter at Iberville Cuisine or make it for the people you love at home.

Ingredients for the Roux:

  • 1 heaping cup all-purpose flour
  • 2/3 cup oil (vegetable or olive)
  • 2 tablespoons butter

Ingredients for the Gumbo:

    1 bunch celery, diced, leaves and all
  1. 1 green bell pepper, diced
  2. 1 large yellow onion, diced
  3. 1 bunch green onion, finely chopped
  4. 1 bunch fresh chopped parsley, finely chopped, reserve a couple of teaspoons for serving
  5. 2-3 cloves of garlic
  6. 1 teaspoon of crab boil
  7. 2 tablespoons of Worcestershire sauce
  8. 1 cup white wine
  9. 1-2 tablespoons Tiny's Cajun Seasoning
  10. 1 tablespoons gumbo file powder
  11. 5-6 cups chicken broth
  12. 2.5 pounds of shrimp (your preference in size)
  13. 1-1.5 pounds of blue crabs (broken/remove legs and claws)
  14. Cooked white rice and parsley for serving


  • To make the roux, heat oil and butter in pan on medium heat.
  • When melted, add flour and stir until roux looks like melted milk chocolate.
  • In another pot, sauteĢ vegetables until onions become translucent. Add shrimp
  • and garlic until shrimp are cooked (takes just a few minutes, depending on size).
  • Add white wine and rest of the ingredients including crab and the vegetables and shrimp to the roux. Start with 5 cups of chicken broth (add more or less depending how thick you want the gumbo to be).
  • Okra can be added also, if desired.
  • Simmer slowly for 1-2 hours, covered.
  • Serve with rice and parsley.

Photo Courtesy of Houmas House

N'awlins Recipes | Restaurant Guide

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