Gumbo is one of those dishes that I can eat anytime of the year – but, usually I stick to preparing it during the chilly months. I have a great secret to making great gumbo every time. Ultimately, keep it simple and be patient.
Gumbo, one of the most popular and well-known dishes of New Orleans, is a vibrant soup/stew dish often cooked in many Southern kitchens and restaurants across the globe.
The spirit and passion of Louisiana are reflected in its food; Gumbo’s origin – for the most part – remains a myth. Some believe it was created by the French or perhaps the Spanish in the early 1800s. However, others accredit the creation to the African/American community around the same time frame. Ultimately, what is clear is that many cultural influences have always occupied Louisiana.
There are multiple ways to prepare gumbo; primary ingredients typically include a variety of various types of meats, seafood, and vegetables. Chicken, sausage, ham, oysters, turkey, wild turkey, squirrel, rabbit, beef, veal, crabs, soft-shell crabs, shrimp, greens, and cabbage, okra are some of the standard staples of the dish.
My Style
Making gumbo can be a difficult task. However, I am a real fan of keeping recipes simple. Subsequently, my gumbo recipe generally always includes spicy sausage, chicken thighs, and a variety of seafood. Firstly, I need to admit; I am not a big fan of the sweet green peppers. Moreover, I dislike okra immensely – put simply, I can’t get past the texture. Therefore, I discovered a tasty substitution that works perfectly; poblano peppers. Although, I haven’t been as lucky for the okra. I enjoy the edgy flavor the pepper adds to the dish. However, if you are not a fan of spicy, just remove the spine and seeds during preparation.
Here’s My Recipe For
Great Gumbo Every Time
King Crab Seafood Chicken Gumbo
Ingredients
- 5 cups chicken or seafood stock see recipe
- 1/2 cup bacon fat
- 1/2 cup all purpose flour
- 2 tablespoons all purpose flour
- 1 large white onion medium diced
- 1 can diced tomatoes 14.5 ounce
- 2 stalks celery chopped
- 2 tablespoons tomato paste
- 1 large jalapeño pepper finely minced
- 1 large pablano pepper chopped
- 2 dried bay leaves
- 3 teaspoons dried thyme
- 1 teaspoon red pepper flakes
- 2 tablespoons dried ground sage
- 1 large garlic clove finely minced
- salt and pepper to taste
- 1 pound large shrimp shells removed, washed and devined
- 2 smoked andouille sausage links New Orleans Spicy Smoked Sausage Links
- 1 1/2 pounds king crab legs cooked, meat removed, and cut into 1 inch pieces
- 4 chicken thighs boiled, skin and bone removed, chopped into 1 inch cubes
- 3 scallions lightly chopped
- 10 cups long-grain white rice
- filé powder and hot pepper sauce for serving
Instructions
Prepare the Roux
- In a large heavy pot over medium heat, add the bacon fat and cook until hot.
- Add the flour to the pan and continuously stir until the roux is a rich brown color; approximately 15-20 minutes.
The Gumbo
- Once the roux is done, quickly add the onion, garlic and cook another 3-5 minutes.
- Add the poblano peppers, jalapeño peppers, and celery, stirring frequently until the vegetables are just tender
- Pour in the diced tomatoes, and add the bay leaves, spices and tomato paste to the mixture. Stir until throughly mixed.
- Pour in the stock, salt and pepper to taste, and red pepper flakes. Place a lid over the pot, reduce the heat to medium-low and continue cooking for 1 hour.
- While the gumbo is cooking, prepare the white rice according to the instuctions on the package.
- Add the chicken, andouille sausage and seafood to the pot and continue cooking until shrimp is bright pink.
- Remove and discard bay leaves prior to serving.
- Serve topped with chopped scallions atop of rice or with rice on the side.
Nutrition
Per serving, based on 10 servings. (% daily value)
Personally, I enjoy my gumbo with rice and cornbread served alongside. Indeed, there are multiple ways to enjoy a steaming bowl of this impressive culmination of vibrant flavors. Ultimately, the secret to making a great gumbo every time is most certainly time.
Lastly, gumbo is a fantastic excuse to plan a trip to visit New Orleans, and experience the birthplace of the dish – because, why not?
Related posts
Meet Me

Welcome! My name is Pam, and thanks for visiting my blog. Food and Wine Chronicles was created to share real-world experiences in the culture. From wine reviews and wine articles to interviews with winemakers and winery visits, reviews of the latest food hot-spots to the creation of cuisine, all are meant to help educate, inspire, motivate, and connect you to the fantastic vibrant and cultured food and wine lifestyle.
Learn more
Search Food & Wine Chronicles
Popular Posts
Stay Connected
*you will be sent a confirmation email upon subscribing, please confirm your subscription to stay connected.