Gumbo is a huge family favorite.  My hubby, son and brothers, especially, LOVE this gumbo!  I first started making gumbo over 20 years ago.  This recipe has evolved over that time and it’s fantastic!

My brothers, (one lived in Washington state and the other lives in Washington, D.C.) always request this meal on their visits here.  The hubby prefers when he doesn’t have to share and can eat it for days!  My oldest son, Landon, usually shows up when he knows I am making gumbo.  It’s a sure way to get him to visit!  I am telling you, it’s been a hit in the family for years!

This recipe was simplified when I no longer went through the whole process of making roux.  My dear Cajun friend Kim introduced me to instant roux a few years back and I am telling you, it changed my life.  That may be a little dramatic but I do make it more frequently now.  If you like gumbo, you will love this recipe!  And best of all, it makes a large pot and leftovers are abundant, if not cooking for a crowd!

Thanks Kim for this great hint!

A must have staple in my pantry!  You can purchase online if not available in your area.

It’s simply one cup roux mix to two cups water.

Whisk over medium heat until it becomes thick like pudding or frosting.

Add the “trilogy”, in Cajun that means onion, celery and bell pepper.

Next add salt, cayenne pepper, and bay leaves.  I love bay leaves!  At this point, I add the liquid which changes for me, depending on what I have on hand.  Water is usually my go to because it’s always available but I do use chicken or seafood broth as well.  Just limit the salt you add if using broth.

Here’s where things get exciting.  I heard once gumbo was made when it was time to clean the refrigerator.  People would just throw whatever they had leftover into the gumbo like chicken, sausage or vegetables like okra.  I don’t know if that is true or not but if you have any leftover chicken, use it here.  We never have leftovers so for me, it’s sausage (I use Hillshire Farms turkey kielbasa but anything works) and chicken.  Do you remember the Make Ahead Chicken blog?  Well, this is where it comes into great use!  Shred a breast of chicken and throw it in!  Or, just add the whole frozen cooked breast (or uncooked one would work) into the pot and cook until it defrosts or if uncooked till thoroughly cooked.  Then pull it out, shred and return the chicken to the pot.  There are no rules here, gumbo is very forgiving!  I let this cook for a while depending on how hungry or how impatient the crowd gets but at least 30 minutes or up to an hour is good.

About 10 minutes prior to eating, add the shrimp.  Shrimp is my favorite, I could live off the stuff!  You could add crab as well.  Maybe some whole snow crab legs would be fun!

Also add the chopped green onions at this time.

You can sprinkle on a little filé powder (pronounced fee-lay) at this point but I rarely use it.  It helps thicken as well as adds an earthy flavor to the gumbo.  Serve over steamed rice.  Scrumptious!

Here’s the printable recipe version.

5 from 2 votes

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Gumbo

Course Main Course

Keyword Cajun, Chicken, Gumbo, Sausage, Shrimp

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

• 1 cup instant roux
• 2 cups water
• 1 large onion chopped
• 1 large bell pepper chopped
• 4-5 stalks celery chopped
• 1 tbsp salt*
• 1 tsp cayenne pepper
• 5 bay leaves whole
• 6 cups water or chicken or seafood stock*
• 2 links sausage sliced
• 1 large chicken breast shredded
• 2 lbs. shrimp peeled
• 1 bunch green onions (about 6-8) chopped
• Filé powder optional

Instructions

1. Combine instant roux and 2 cups water in a large Dutch oven and whisk over medium heat until pudding or frosting consistency about 2-3 minutes.  (If you wish to make your own roux, whisk 1 cup vegetable oil and 1 cup flour over medium heat. Stir slowly and constantly about 20-30 minutes or until it turns dark brown like the color of chocolate.)

2. Stir in onions, bell peppers, celery, salt*, cayenne and bay leaves.  Add 6 cups water or chicken/seafood stock and stir well.  (*If using chicken or seafood stock be sure to reduce salt to taste.)  Bring to a boil.  Add sausage and chicken and reduce heat and simmer about 45 minutes.  Add shrimp and green onions.  Continue to cook 15 minutes.  Remove bay leaves and serve over steamed rice. 

   Optional:  Sprinkle filé powder over gumbo, if desired.