Comforting Louisiana Gumbo

This recipe for comforting one-pot Louisiana Gumbo is simple to make and ridiculously flavorful. Keep reading to learn the steps to make it.

The first time I tried this gumbo, someone very dear to me made it for me. It has some pretty wonderful memories attached to it’s delicious flavor, and I hope that when you try this recipe you can make some memories of your own with it. Shoutout to Mama B! This recipe has been adapted over the couple years I have made it, and it has become a staple recipe for me.

Enjoy this delicious Louisiana Gumbo Recipe!

I keep the ingredients needed to make it on hand as a backup for when I need something wholesome and filling to eat. I definitely feel satisfied after devouring a big bowl (or two)! There are ways that you can adapt this recipe to make it your own by switching up the veggies or protein to what you prefer, but this way is the best way IMO. 🙂 I recommend making a big batch of rice (white or brown) to enjoy with this recipe.

Please let me know in the comments how you liked this Louisiana Gumbo recipe, or how you customized it for yourself!

Lets get to the good stuff, shall we?

Yield: Feeds 5-6 hungry folks!

Ingredients:

Roux…

1/4 cup vegetable oil

2 Tbsp flour

Veggies: (Mirepoix, pronounced meer-pwah) silly word, right?

1 bunch of celery, diced

1 sweet onion, diced

2 Tbsp minced garlic

1 green bell pepper, diced

Seasonings:

1 Tbsp butter

2 tsp pepper

2 Tbsp Tony Cachere’s Seasoning (Or 1 Tony’s and 1 salt for less spicy) *Taste and add more as needed!*

1 32 oz container beef broth

2 cups of water

Proteins:

2 chicken breasts

1 pkg smoked sausage , sliced up

2 cups frozen shrimp, peeled, deveined, tailless

Steps to make Louisiana Gumbo:

1. To make the roux, get a heavy-bottomed pot (I recommend stainless steel or cast iron), and add your vegetable oil. Heat this up on medium heat, and add the flour. Incorporate the flour with a long-handled wooden spoon, and continue to stir intermittently so that it doesn’t burn. This roux needs to cook until it is a dark chocolate color. You may wonder if it has burned, but trust me! The flavor comes from that dark color.
2. Once the roux has gotten to a nice dark brown color, add your mirepoix – diced veggies and garlic. let these cook down a bit in the roux, and they will release an amazing smell. Next, add all spices. Later, when the Louisiana Gumbo has cooked down, taste and add more as needed.
3. Add in the whole container of beef broth and two cups of water. Then, gently drop in the protein. Chicken (raw, we will take out and shred later), smoked sausage slices, and shrimp. Bring to a boil, then turn down to medium-low and let simmer for a couple hours.
4. Take the chicken breasts out and place in the bowl of a stand mixer fitted with a paddle attachment. This is the easiest way to shred chicken! Gently pulse the mixer until the chicken is shredded up. Don’t over-shred! You can also shred by hand with a couple forks in a bowl or on a cutting board. The chicken should fall right apart at this point.
5. Add the shredded chicken back into the pot of gumbo and turn down to low. Let it cook for about a half hour more to deepen flavor, taste and add more Tony’s or salt as needed. Then serve with rice and enjoy!

If you loved this recipe, please let me know by leaving a review/comment!

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Thank you for reading <3

Blessings,

Anna C.

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Louisiana Gumbo Recipe

Ingredients

Ingredients:

Roux…

• 1/4 cup vegetable oil
• 2 Tbsp flour

Veggies: (Mirepoix, pronounced meer-pwah) silly word, right?

• 1 bunch of celery diced
• 1 sweet onion diced
• 2 Tbsp minced garlic
• 1 green bell pepper diced

Seasonings:

• 1 Tbsp butter
• 2 tsp pepper
• 2 Tbsp Tony Cachere’s Seasoning Or 1 Tony’s and 1 salt for less spicy *Taste and add more as needed!*
• 1 32 oz container beef broth
• 2 cups of water

Proteins:

• 2 chicken breasts
• 1 pkg smoked sausage sliced up
• 2 cups frozen shrimp peeled, deveined, tailless

Instructions

Steps to make Louisiana Gumbo:

• To make the roux, get a heavy-bottomed pot (I recommend stainless steel or cast iron), and add your vegetable oil. Heat this up on medium heat, and add the flour. Incorporate the flour with a long-handled wooden spoon, and continue to stir intermittently so that it doesn’t burn. This roux needs to cook until it is a dark chocolate color. You may wonder if it has burned, but trust me! The flavor comes from that dark color.
• Once the roux has gotten to a nice dark brown color, add your mirepoix – diced veggies and garlic. let these cook down a bit in the roux, and they will release an amazing smell. Next, add all spices. Later, when the Louisiana Gumbo has cooked down, taste and add more as needed.
• Add in the whole container of beef broth and two cups of water. Then, gently drop in the protein. Chicken (raw, we will take out and shred later), smoked sausage slices, and shrimp. Bring to a boil, then turn down to medium-low and let simmer for a couple hours.
• Take the chicken breasts out and place in the bowl of a stand mixer fitted with a paddle attachment. This is the easiest way to shred chicken! Gently pulse the mixer until the chicken is shredded up. Don’t over-shred! You can also shred by hand with a couple forks in a bowl or on a cutting board. The chicken should fall right apart at this point.
• Add the shredded chicken back into the pot of gumbo and turn down to low. Let it cook for about a half hour more to deepen flavor, taste and add more Tony’s or salt as needed. Then serve with rice and enjoy!