Gumbo is a very popular New Orleans dish that can be found on just about every restaurant menu in the state of Louisiana. Tourists in New Orleans have most likely tried it and usually love it.
For those that are unfamiliar, gumbo is basically a soup consistency of a little bit of everything simmered down in one big pot and served over rice. I say a little bit of everything because every recipe is unique. There are many variations of gumbo, but the two most popular are chicken and sausage gumbo and seafood gumbo.
I love cooking a big pot of gumbo because not only is it good, it lasts forever. This time of year the dish becomes even more popular as the colder air approaches. With Thanksgiving right around the corner and all the leftovers that come with it, what better time is there to make a big pot? Every year, my family combines our left over Thanksgiving turkey or chicken and makes a huge pot of gumbo. It’s an easy way to put all the meat to use without wasting it.
Today I’m sharing my easy go-to New Orleans gumbo recipe that I use when I want to whip up a quick batch in under an hour. You can make a roux (the base) from scratch, but this easy recipe is just as good, especially if you’re pressed for time.
NEW ORLEANS GUMBO RECIPE:
INGREDIENTS:
– 2 boxes of Zatarain’s Gumbo Base (preferably the kind without rice)
– 1 lb chicken*
– 1 lb shrimp*
– 1/2 lb sausage*
– 12 oz. cut okra
– 1 bay leaf
– 4 tbs oil
– 1 tbs gumbo file
– Slap Ya Mama seasoning
I prefer my gumbo a mixture of chicken & sausage and seafood, so I do it all. If you don’t like seafood, you don’t need the shrimp. This is where you get to add whatever you like. The more variety, the better when it comes to gumbo!
*Note: The okra and gumbo file are common additions to gumbo and will help thicken the roux – don’t leave this part out!
INSTRUCTIONS:
1. Follow the directions on the back of the Zatarain’s gumbo base box to make the roux: mix 12 cups of water & 4 tbs oil with the powdered roux and stir until there are no lumps.
2. Add the okra, bay leaf, chicken, and sausage and bring the mixture to a boil.
3. Once boiling, add 1 tbs gumbo file, reduce heat to low, cover, and simmer for 20 minutes.
4. If you are using shrimp, add the seafood after the gumbo has been simmering for 20 minutes.
5. Continue to let simmer until the okra balls start to turn a pink tint.
6. Add salt and cajun seasoning as desired.
7. Serve over rice and enjoy!
Gumbo should be cooked long and slow, so the longer it sits, the more flavorful it gets! I typically let it sit and simmer for about an hour if in a hurry, or 2-3 hours when I’m not in a hurry. You’ll know the gumbo is ready when the okra balls turn pink.
*Note: This makes a huge pot that makes at least 20 servings for the whole family, so you may have leftovers!
I prefer to use 2 boxes of roux mix even when cooking for two since gumbo is traditionally made in a huge batch, but if you don’t want as much, just make half of the recipe.
Have you tried gumbo before? Be sure to pin this New Orleans gumbo recipe so you can give it a try!
Emily says
Looks amazing! I just made gumbo for the first time a few weeks ago and it was delish!
Nancy @ Sincerely and Sarcastically says
Umm, yes please and thank you! Looks fantastic! I'm not the best cook.. but I printed this and maybe I'll attempt it.. haha
Musings of a Wanderer says
Looks yummy! And simple! My favorite kind of recipe 🙂
PS I nominated you for a blog award here — http://bit.ly/1wQJT57
April says
Love me some gumbo!! I'm coming over for dinner!
meandmr.com says
This recipe looks amazing!!! Thanks for sharing!!!
Melanie @ meandmr.com
curlyblu918 says
Oh goodness, this sounds and looks YUMMO!! I will be adding this to my menu and make in the next couple weeks.
ash l. says
I love gumbo and will definitely try this recipe.
Terri. says
Ohhhh…this looks so delicious!!! Thank you for sharing the recipe.
New Wave Domesticity says
I can't wait to try this! I've been craving some gumbo in this cold weather!
Veronica Lee says
Looks delish! I pinned this – http://www.pinterest.com/pin/544091198706880147/
ana12e says
Looks yummy, I am going to make some.
Michael Lambert says
I love gumbo and this sounds very good.
Murrie Coleman says
Looks yummy!!! Plan to make this for Christmas.
I don’t like okra 🙁
Do I have to add the okra and if not what can I substitute for the okra
Lyss Walker says
My husband doesn’t like it either. The base has thickeners so it doesn’t actually NEED anything, but the box instructions do make it a bit thin. I use celery in place of the okra for a sorta similar texture and flavor. I’d tried other Zatarain products and wasn’t a huge fan, but was craving gumbo without having to stand over it all day and it works surprisingly well with some toying around.
Lyss Walker says
My husband doesn’t like it either. The base has thickeners so it doesn’t actually NEED anything, but the box instructions do make it a bit thin. Cooking it down or just using less liquid (I do half water, half chicken broth) will get it to something more traditional. I use celery in place of the okra for a sorta similar texture and flavor. I’d tried other Zatarain products and wasn’t a huge fan, but was craving gumbo without having to stand over it all day and it works surprisingly well with some toying around.
Sharica Harden says
What kind of sausage do you use and chicken parts. Do u boil the chicken first?