This post includes affiliate links for items that may help you make an amazing pot of gumbo. If you choose to use one of the links to purchase a product I will make a small commission that helps me keep this site going.
Easy Louisiana Style Gumbo
This Louisiana Seafood Gumbo Recipe is the perfect meal for the fall and winter months. It’s rich, deep flavors served up in a bowl over rice, are the perfect recipe to warm your body and soul.
Not only is Gumbo good in cooler months but it’s really delicious year round! And for us Southerners, it has to be since it’s warm most of the time down south! Heck if we waited for a cold snap, we’d rarely eat a bowl of soup, gumbo or chili!
Isn’t gumbo hard to make?
Really, making gumbo is pretty easy and the hardest part is making the roux. Just in case you don’t know already, a roux is a mixture of equal parts oil and flour that are cooked together You want it to get deep brown or “peanut butter” colored.
It is so easy to mess up a batch of roux by cooking with the heat too high or trying to do it too fast. So to keep it from burning, you have to stir it constantly for several minutes to let it slowly develop the perfect color.
I’ve got a tip for an easier ways to make a Roux though. You can buy it in a jar! Yep, in a jar. It makes it so much easier and quicker.
There’s a powder version of a roux too that you just mix it in the stock before adding your protein. But for this recipe, I used a jarred roux and it makes it so much easier, believe me!
What is that on top?
Are you wondering about that pale yellow scoop of something on top of the gumbo in my pictures? I thought you’d never ask!
It’s potato salad! You haven’t had a good bowl of gumbo unless you’ve had it with a large scoop of cool potato salad on the top. This is the authentic Louisiana, Cajun way to eat gumbo. You can get my recipe for Pressure Cooked Southern Potato Salad right here!
Give it a try, you might just love it! (Unless of course you hate potato salad, then you might not care for it.) 🙂
Now you’re own your way!
Now that you’ve got your gumbo cooking, it’s time to put on a big pot of rice and start making your potato salad. Oh, and don’t forget to get a loaf of crusty french bread. You’ll want to have it for soaking up all the delicious broth!
I hope you enjoy!!
PS-Since it can be hard to find certain items in some parts of the country, for your convenience, I’ve added some affilitate links below where you can purchase your own jarred or powdered roux. I’ve used them both before and they are great if you’re in a hurry or a newbie roux maker! I still prefer the real thing, but these are great alternatives to get you started!
- 8 oz. Roux, jarred or homemade
- 2 quarts water
- 2 quarts chicken broth or stock
- ¼ cup vegetable oil
- ½ cup bell pepper, chopped
- 1 ½ cups onion, chopped
- 4 cloves garlic, chopped
- ½ cup celery, chopped
- Cajun seasoning or salt and pepper to taste
- Seafood: Use any one of the below or any combination that you like up to 1-2 pounds total. Shrimp Gumbo is really great so if that is all you have access to you will still be in great shape. If you don't have any fresh or frozen seafood available, use Rotisserie Chicken and Smoked Sausage (1 whole chicken meat only, no bones or skin and 1 lb smoked sausage cut in small pieces)
- Small peeled shrimp
- Fresh oysters
- Lump or claw crab meat
- Fresh fish
- **For a seafood gumbo, use 1-2 pounds of seafood like shrimp, oysters, or crabmeat.
- Combine the water and chicken broth/stock and bring to a boil in a 5-qt. pot.
- In a separate skillet, sauté onions, garlic, bell pepper, and celery in vegetable oil until softened and slightly browned.
- Mix roux into sautéed vegetables until smooth.
- Add the vegetable roux mixture to the boiling chicken broth and stir until smooth.
- Season with salt and pepper to taste for a lighter flavor, or Cajun seasoning for more spice.
- For chicken and sausage gumbo, add the meat to the roux mixture right away and cook for 45 minutes to an hour.
- For Seafood Gumbo, cook the gumbo without the seafood over low to medium heat for about 30 minutes, before adding the seafood, cooking for an additional 15-20 minutes. Shrimp will get tough if cooked too long, so you want it to go in last.
- Note: you can put both chicken, sausage and seafood in one pot of gumbo if you'd like. I prefer to do one or the other but some love it with everything all together.
- Serve over steamed rice with a dollop on potato salad on top.