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Recipe for :

Creole Italian Gumbo

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. (You can contact Shirley by emailing her - click here). Shirely said:

"This recipe comes from Bacco's Restaurant in New Orleans".


1 Tblsp. Olive oil
1 Tblsp. Garlic, chopped
1 Medium Onions, diced
1/2 stalk Celery, diced
1/2 Green Pepper, diced
1/2 Red Pepper, diced
1/4 cup Mushrooms, sliced
1/2 cup Roasted Tomatoes, chopped
1/4 cup Red Wine
2 tsp. Tomato Paste
2 Bay Leaves
2 tsp. Creole Seasonings
1/4 tsp. Dried Oregano
1/4 tsp. Basil
1/4 tsp. Thyme
1/4 tsp. Rosemary
1/4 tsp. Fennel Seed
1/4 cup Crystal Hot Sauce
1 cup Mustard Greens, chopped
8 oz. Crabmeat
2 links Italian Sausage, sliced
1/2 gallon chicken stock
Salt and Pepper to taste

2 T. Oil
3 Tblsp. Flour



  • Bring oil up to smoke point, gradually add flour, being careful not to splash.
  • Simmer until dark brown, stirring periodically as to not burn bottom.
  • If you do burn this, you must start over.


  • Heat Olive Oil over medium high flame.
  • Cook down Garlic, Onion, Celery, Red Peppers, and Green Peppers.
  • Add Mushrooms, let cook for 5 minutes.
  • Add Roasted tomatoes, Red wine, and Tomato Paste.
  • Let mixture cook until almost all of the liquid has evaporated.
  • Add Bay Leaves, Oregano, Basil, Thyme, Rosemary, Fennel Seed, Salt, Black Pepper, Creole Seasonings, and Hot Sauce.
  • In a separate pan heat 1 gallon of chicken stock and add Roux.
  • Bring up to a boil and simmer for 45 minutes and strain.
  • Add this strained mixture to the sautéed vegetables and seasonings.
  • Add Italian Sausage, Crawfish Tails, and Mustard Greens.
  • Let simmer for about half an hour!

Serves 4

Shirley Cline