Thanks. Taste and add salt and pepper, as needed. My family loved it served with lime and coriander (cilantro) rice and cheesy focaccia bread. Cooking up Exquisite African, Caribbean & Southern flavors with a flavorful twist You can too! The Cayenne was a lot, if you are making this, leave it out if you don’t like spice! I usually warm it over low heat so it doesn’t stick to the bottom of the pot, and stir it every 5 minutes or so until heated through! Transfer the cooked okra to the simmering pot along with the Creole or Cajun seasoning, the bay leaf, and cooked sausage. And it freezes very well! Thanks, Sarah. This recipe was so easy to follow and I took all advice to heart regarding prepping before starting. While this was still in the recipe testing phase, I read pretty much everything on the topic. So delicious!! We made a double recipe. I really love seafood recipes and I love sausages but when you combine them all together – that’s a definite hit! You can store whatever is left in an airtight container and into the fridge for up to 2 days or frozen for up to 4-6 months. Don’t walk away from the stove during this process. – I used three chicken drums instead of thighs (meat fell off the bone) Remove from stove and let it cool. I'm Marzia: A wife, a nutritionist, a food lover, and a coffee addict. Followed by can tomatoes about 6 cups of chicken stock, bring to a boil and let it simmer for about 45 – 50 minutes. Your descriptions were spot on and I had my veggies all ready to go. This is not a difficult recipe to make and well worth the effort. Thanks! A WEE BIT TOO HOT FOR ME BUT MY OTHER HALF ABSOLUTELY LOVED IT. My entire house smelled phenomenal. How would you recommend reheating it? Easy to make and tastes yummy. My boyfriend and I went crazy over this!! Most Cajuns do not use tomatoes either. (You may read this Creole vs Cajun Food). i want to know how much other stuff i need cause i am making a big batch and have four pound of chicken thighs, two pounds of shrimp, a pound of krab abd almost two pounds of sausgae. Thanks so much! It’s basically the heart and soul of every gumbo recipe but I’ll elaborate further It’s a simple combination of oil and flour that is slowly browned to perfection to get that nice, deep, and rich flavor that gumbo is known for. Louisiana is no doubt popular with its vibrant culture, most especially with its Creole and Cajun cuisine. Too bad Texas does not give us the best “gumbo weather”. What I love even more with gumbo is that it taste even great the following day! I love that you explained the stages of roux so well. I thought I was doomed forever. Add the shrimp, simmer for 5 more minutes. This gumbo is the fact I make it all the time!??? Used okra which is never used before and local store made kielbasa. For best results, I suggest: Okay. And so easy to make too – just right for a busy night! Cook and stir oil and flour in a skillet over medium heat until mixture is thick and the color of peanut … However this recipe, was delicious! A pot full of this stuff was slow simmering last Friday, all morning long. You don't have to use all the colors for the bell peppers. I used a 6 quart in this recipe. I like the okra added. A dish like no other! Other uses okra, and some use gumbo file. While gumbo could be described in various ways, you can somehow easily distinguish what’s the difference between a gumbo and a jambalaya. I’d LOVE it if you could take a second to rate this recipe and leave a comment below. It was so easy. I have never rated a recipe but had to on this one. It’s my favorite gumbo recipe by far! // He makes a gumbo that doesn’t involve any flour at all and we love it, but if I’m cooking then this my friends, is the recipe that I turn to time and again! I followed the recipe and it turned out great. Sure! I know it requires a little extra work than what we’re used to doing on LSJ but if ANYTHING is worth it, it’s this gumbo! Thank you very much for sharing this recipe! Family really enjoyed. Thank you for the wonderful recipe. GREAT gumbo! First stone I made it, I took some leftovers to my sister as we would never finish them and my freezer didn’t have space to store. Then, I rinse with cold water and allow it to drain and then viola! I'm Imma! Hope you enjoy it! When making the roux, try not to walk away or else it might burn. For lunch the hubby and I ate like kings (and queens) and it really made me miss the short time we spent in the French Quarter a couple of years back. . I’m making this today!! Hi Olivia! Your post does a great job of hitting the important points an absolute gumbo beginner (as I was two days ago haha) would need to get started and build confidence, without having to dedicate tons of time to their own research. Thank you so much for this recipe. So once and for all, there is NO right or wrong in preparing this complex dish! 131 Comments, Posted in: Comfort Foods, Dinner, Fish & Seafood, Soups & Stews, Your email address will not be published. This resulted in a fishy stock that tasted a bit like a prawn bisque. Add the onion, garlic, green pepper and celery and cook for 8- 10 minutes –stirring frequently. Please check our privacy and disclosure policy. or the slime factor, which I have a remedy for. Thanks so much for watching on QVC. Yum! From then on making gumbo will be a breeze. I made it from equal weights of general purpose flour and butter and although it did brown quite a bit I wouldn’t describe it as particularly dark. Can okra be added, if so should they be fresh or frozen and when do you think add. Add sausage links and cook 8 minutes or until well browned, turning frequently. I use smoked paprika when I make Cajun spice mix, so I should probably have added some more heat. This usually takes about 5 minutes. Extra shrimp is never a bad idea . They raved I’m the next manager ever.Now I’m making it again tomorrow don work on Monday since I had an employee request me to make it. originally published July 15, 2016 — last updated June 22, 2020 Now, I sprinkle my flour over top of the sausage and vegetables and stir until they are all well-coated with the flour. Here’s my Easy Shrimp and Sausage Gumbo recipe. A biiiig ol’ pot of steaming hot New Orleans style GUMBO right here. Added Okra as a matter of course. My mother was a Cajun from Bayou county in Louisiana and she never used tomatoes in her gumbo. And it was even better the next day! Add the sausage and cook until browned, and then remove. I changed a couple things. Neither do I. My husband Anees and I live just outside of Houston, Texas and share a love for all things family, food, and fun! I’m thinking about doubling it. I provide lots of tips to get the perfect roux color which will help make this process much easier. I hope you enjoy it as much as my family does! The pot we used was too small for double the ingredients so we left off the 2nd portion of chicken stock. Having everything pre chopped and ready to go made a world of difference. I’ve never heard of that as a replacement, thank you for sharing Jeff! Also, just wanted to point out that depending on the size of the pot you’re using and your heat source, your cooking times may vary a bit. WOW!! Adjust thickness soup and flavor with broth or water and salt. It’s intimidating at first once you hear how you won’t have food as good as that unless you are in New Orleans. This was a perfect weekend recipe, and now I don’t have to cook until Monday, as I will probably be eating it for lunch and dinner all weekend, it was that good! Thanks for posting this recipe, I have lost mine and though I roughly remember the steps, I needed a refresher course and your recipe seemed very similar if not spot on, to mine. This serves both as a thickener and adds a distinct flavor to the dish. But even up to this day, its core ingredients, method of preparation and even its origin is, Some parts of Louisiana have it seafood-based with tomatoes, while the southwestern area have it meat-based thickened only with roux. Save my name, email, and website in this browser for the next time I comment. Your roux instructions are fool proof. You can use the Andouille variety, which is a little difficult to find or the Kielbasa which most grocery stores carry. With gumbo, the stirring is prolonged to achieve a chocolate color to intensify the flavor the stew. Well I stumbled upon it by accident and I cannot wait to make this tomorrow!! Hi I was wanting to sub chicken breast for the shrimp (it’s what I have on hand). We are a participant in both the RewardStyle and Amazon Services LLC Associates Program, which are affiliate advertising programs designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com and through RewardStyle. * Percent Daily Values are based on a 2000 calorie diet. I omitted the cayenne pepper as my family prefers their food on the slightly milder side. Before I lived 4 years in Ms., I only had gumbo at restaurants, but while living in Ms., many of my neighbors were Cajuns, so under their guidance, I learned to make gumbo like a pro! He likes that. I just made Gumbo for the first time using this recipe and WOW! I have now made this about 5 times and my husband, 3-year-old, and 7-year-old are obsessed! All are sautéed until fragrant to give off that wonderful aroma. Every Thursday we cook this…..and today too. Do you happen to have a recipe for etoufee as well? I was afraid I might have scared you off! When you have achieved your desired color. should i just double the rest of the ingredients? Also, please keep in mind that this recipe has not been tested with any other ingredients than what is written. Add the gumbo filé and stir. All Rights Reserved, This post may contain affiliate links. Should I use boneless skinless thighs or just skinless? Thanks for the awesome recipe. I did make a few changes, however. Thank you for sharing! This will definitely be part of the regular dinner rotation . Or you can purchase them through. Then, I add my pepper, onion, celery, garlic, cayenne pepper, salt, and pepper and cook until the onion is tender and the garlic is fragrant, about 2 minutes or so. So have some white rice to go with this, or with this Skillet Cornbread or these Cornbread Muffins. Hi! In the beginning, it will look like frosting but after about approximately 22-25 minutes of constant stirring the mixture will become a little more like gravy, Gumbo is most often paired with it’s time honored maid –, If you want to include okra in your gumbo then give this. Leave in a Dutch oven and just reheat over stovetop until warmed through. It has the base for a Cajun seasoning and goes a bit further Creole’s complex mix of herbs and spices. this one will be added to the regular staples menu for sure. I added okra & corn at his request. Lightly season the chicken with salt and pepper. Gumbo is a thick stew-like soup that features various kind of meat (like chicken, sausages and seafood), okra and Creole and Cajun … Required fields are marked *. some fairly insignificant mods that just felt right: -used EV olive oil/quinoa flour for rue. It's much more fun together.