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How To Make Gumbo Recipe?

Gumbo is a dish that is truly a melting pot. It originated in Louisiana and incorporated cuisines and ingredients from various civilizations, including West African, French, German, and Choctaw. It’s a top-notch comfort stew with a rich roux and the Holy Trinity of onions, celery, and bell peppers at its heart. Make sure to read our suggestions for making rich and filling gumbo before you start cooking:

Every good gumbo starts with a roux, butter, and flour mixture. In this scenario, we will simmer the roux until it becomes golden, taking around 10 minutes. During this time, you should constantly be stirring. It’s pretty simple to burn a roux, and if you do, you’ll have to start from the beginning.Gumbo Recipe

Do not keep gumbo in the fridge for longer than two days because it contains seafood. The gumbo can also be frozen for up to 6 months, and cooked rice can be kept in the fridge for up to 2 days and frozen for one month if stored separately.

How To Make Gumbo Recipe

Some sausage-based dishes will provide you with possibilities. It’s perfectly acceptable to substitute a spicy Italian sausage for a hot Italian sausage or chicken sausage for pork sausage. This isn’t the case with gumbo, which necessitates the use of andouille. Try your hardest to find it because it offers a specific flavor to the dish.

If you can’t get andouille, there are a few flavors you can use instead. Begin by combining ground pork with cajun spices. Add a little liquid smoke to the mix because andouille is doubly smoked. We’d start with a modest amount, maybe 1/2 teaspoon.


  • Four tablespoons butter
  • A quarter cup of all-purpose flour
  • One yellow onion, tiny
  • 12 oz. andouille sausage, split into 1/2″ chunks one medium green bell pepper, diced two celery ribs,
  • Chopped two garlic cloves, minced
  • Cajun seasoning (1 tbsp) (without salt)
  • Salt kosher
  • Black pepper, freshly ground
  • One leaf of bay
  • 1 (15-oz.) can of gasoline
  • Diced roasted tomatoes
  • Four c. chicken broth (low sodium)
  • 1 pound medium peeled and deveined shrimp, three green onions, sliced cooked white rice


  1. Melt butter in a large, deep skillet over medium-low heat, then add flour. Cook, stirring regularly, for about 10 minutes, or until dark caramel-colored.
  2. Stir in the onions, peppers, and celery for another 5 minutes, or until softened. Season with Cajun spice, salt, and pepper after adding the garlic and sausage. Bring to a boil with the bay leaf, diced tomatoes, and chicken broth. Reduce heat to low and cook, stirring periodically, until the sauce thickens, about 1 hour.
  3. Add the shrimp to the last 10 minutes of cooking. Taste and adjust seasonings once the shrimp is pink and cooked through. Stir in the green onions, reserving a few to garnish.
  4. Serve with white rice spooned on top.

What Is The Gumbo’s Secret Ingredient?

Dried shrimp, according to Robert, is his secret ingredient. My husband swears on this secret ingredient to prepare a more flavorful gumbo. What Is Gumbo’s Flavor Gumbo is a rich, savory stew made with a range of meats with the distinct flavors and textures of okra (bittersweet with a slimy texture and sassafras leaves (which taste like root beer.

The cornerstone to every wonderful gumbo recipe is a “roux,” produced with just two ingredients: wheat and oil. Cook and mix the flour and oil for about 30-45 minutes until it turns a dark brown color, almost like mud or chocolate, and has the consistency of dough.

What’s In Gumbo, According To Tradition?

A strong-flavored stock, meat or shellfish, a thickener, and the Creole “holy trinity” of celery, bell peppers, and onions make up gumbo. Gumbo is frequently classified according to the thickener employed, such as okra or filé powder (dried and ground sassafras leaves). Start with chopping celery, onions, bell pepper, and parsley when you’re ready to prepare your gumbo.

The green bell pepper, onion, celery, and parsley provide a lot of freshness to the dish. If desired, okra can be added and added with the other vegetables simultaneously. It symbolizes the meeting of three cultures—European, Native American, and West African—that gave rise to what we now call Southern cuisine. Gumbo has become synonymous with Louisiana and, more specifically, Cajun food, and for a good reason.

What Is The Best Way To Make Gumbo Flavour?

To achieve a deep roasted flavor in your gumbo, simmer the roux until it reaches a deep dark brown color, taking care not to burn it. Chef Dickensauge of Chicago’s Houndstooth Saloon says, “Roux needs to be cooked low and slow to bring out the nutty flavor and rich dark color without burning it.”Instead of water, use stock or broth in your gumbo for maximum flavor.

Stock will add depth and richness to your gumbo, whether you use chicken or veggie stock, handmade or boxed. The flour and oil are heated and mixed for about 30-45 minutes, or until it turns a dark brown, almost like mud or chocolate, and has a dough-like consistency. The roux is responsible for the gumbo’s deep, rich flavor and its thick texture.

Do You Make Gumbo With Tomatoes?

Tomatoes, shrimp, and black roux are common ingredients in Creole gumbos, okra, and filé powder, a herb derived from pulverized leaves of sassafras trees. Cajun gumbo is made without tomatoes and frequently includes chicken. It’s not uncommon for Creole and Cajun gumbos to have meats like ham or sausage. If stewed tomatoes are unavailable, diced tomatoes can be used.

Also, some people don’t believe in using tomatoes in their gumbo, but I enjoy the flavor of tomatoes in this! It’s excellent whether it’s authentic or not. Tomatoes’ acidity enhances seafood, explaining why they were initially used in shellfish gumbo but not in chicken-and-sausage gumbo.

Is Gumbo Supposed To Be Thick Or Soupy?

Gumbo is a significantly heavier soup than a basic soup, with a thick, almost viscous broth. And the most popular way to achieve this is to make a roux, which is made by cooking flour and oil together until they thicken and darken. Otherwise, file (powdered dried sassafras leaves) can be used to thicken gumbo. Gumbo is a great dish. However, it is exceptionally runny when served.

The thickness of the gumbo is determined by how long it is cooked and whether thickening is used. It should have a smooth and silky consistency, not a lumpy one. If you want to make gumbo in the Cajun style, your roux should be darker reddish-brown. Reduce the heat to a low setting to do this. You’ll be able to control the hue without having to burn it.


You may be wondering why we request shrimp with tails on. Though it won’t make or break your gumbo, we always prefer to keep the shrimp shells on because they provide so much flavor. If eating tail-on shrimp isn’t your thing, don’t worry about skipping them. It doesn’t matter how big your shrimp are in size as long as you watch them while they boil.

They’re finished as soon as they turn opaque. It’s pretty easy to overcook shrimp, so keep an eye on them, so you don’t wind up with chewy shrimp. And, as usual, make sure you’re buying sustainably—the Monterey Bay Aquarium has a piece of excellent advice on how to buy shrimp responsibly.