This Southern gumbo is loaded with shrimp, king crab, tender chicken, smoky andouille sausage, and okra, all simmered in a rich peanut-butter-colored roux. It’s my family’s holiday gumbo, and it’s worth every minute at the stove.
- De’Anna Rattler
- Brenda Gentry
- Alison
- What Is Gumbo?
- Why You’ll Love This Gumbo
- Ingredients for Homemade Gumbo
- How to Make Gumbo
- Tips for the Best Gumbo Roux
- Can You Make Gumbo Without Andouille Sausage?
- Can You Make Gumbo Without Expensive Seafood?
- What to Serve with Gumbo
- How to Store and Reheat Leftover Gumbo
- Gumbo FAQs
- Gumbo Recipe
De’Anna Rattler
2015Brenda Gentry
2019Alison
2020Hey Cousins! If you came here looking for a gumbo that doesn’t hold back, you’re in the right kitchen.
Gumbo runs deep in my family. My maternal grandparents came from Baton Rouge, Louisiana, so every holiday there was a big pot of it sitting right next to the turkey and the ham. And y’all, we did not eat gumbo by itself. We’d get a bowl with rice and cornbread, then turn right around and fix a plate of macaroni and cheese, green beans, potato salad, and whatever else made it onto that table.
Now I know everybody has their own way of making gumbo. Some folks are chicken and sausage people. Some only want seafood. In my family? We want a little bit of everything. So that’s what you’re getting here: chicken, andouille, shrimp, crab, okra, tomatoes, the works.
I still save this one for special occasions. It takes some time and a few more ingredients than a weeknight dinner, but when you lift that lid, you’ll know it was worth it.
What Is Gumbo?
Gumbo is a classic Louisiana dish of meat, seafood, vegetables, and seasonings simmered in a rich, flavorful broth. It gets its body from a roux, okra, filé powder, or some mix of all three.
Its roots go back to West African, French, Spanish, and Native American cooking, and Louisiana families have been putting their own spin on it for generations. That’s why you’ll find chicken and sausage gumbo, seafood gumbo, gumbo with tomatoes, gumbo without tomatoes… everybody’s got an opinion!
Mine has chicken, andouille sausage, shrimp, crab, okra, and tomatoes. It’s the one I make for my family when we’re celebrating.
Why You’ll Love This Gumbo
- It’s packed with flavor. Homemade roux, seasoned chicken, smoky sausage, and seafood. Every spoonful has something good in it.
- It’s a whole meal in one pot. All you really need is a scoop of rice.
- It feeds a crowd. One big pot goes a long way when the family comes over.
- You can make it your own. I love king crab and andouille, but swap in what fits your budget and your taste buds.
- The leftovers are even better. Gumbo the next day? Chef’s kiss, Cousins.
Ingredients for Homemade Gumbo
Let’s talk about what goes in the pot.
Meat and Seafood
- Chicken thighs: I use one pound of boneless, skinless thighs. They stay juicy and tender, way better than breasts here.
- Alaskan king crab: This is what makes it feel extra special. Snow crab or any crab you love works too.
- Large shrimp: Peeled and deveined, so you’re not stuck doing all that prep.
- Andouille sausage: Smoky with a little kick. I like chicken andouille, but pork andouille is just as good.
- Dried shrimp: Don’t skip these, Cousins! They pack the broth with seafood flavor and soften up as they cook.
Vegetables and Aromatics
- Yellow onion, celery, and bell peppers: The holy trinity of Louisiana cooking. This is your flavor base.
- Garlic: Fresh minced, please.
- Okra: Adds flavor and helps thicken the gumbo.
- Diced tomatoes: One 14-ounce can. A little acidity balances all that rich seafood and sausage.
Roux, Broth, and Seasonings
- Vegetable oil and all-purpose flour: For browning the chicken and making the roux.
- Chicken broth: The base that pulls everything together.
- Seasoning salt, garlic powder, onion powder, poultry seasoning, and black pepper: For seasoning the chicken and the pot. (If you’ve got my Rosamae Seasonings in the cabinet, this is a good place to use them!)
- Bay leaves: A little herbal flavor while it simmers.
- Gumbo filé powder: Ground sassafras leaves. It gives an earthy flavor and thickens things up at the end.
How to Make Gumbo
The roux is the only part that asks for patience. Get all your chopping done before you start and the rest goes smooth. Here’s how I do it.
Step 1: Season and Cook the Chicken
- Heat ¼ cup of vegetable oil in a large skillet over medium heat. Add the chicken thighs and season them with poultry seasoning, seasoning salt, black pepper, garlic powder, and onion powder.
- Brown the chicken on both sides, pour in ½ cup of chicken broth, cover, and let it cook until it hits 165°F inside. Pull it out and set it aside.
Step 2: Cook the Vegetables
- In that same skillet (don’t you dare wash it, that’s flavor!), add the onion, celery, and bell peppers. Stir them around for a few minutes until they start to soften, then add the garlic and cook until everything is tender and smelling good.
- Turn off the heat and set the veggies aside.
Step 3: Make the Roux
- Okay Cousins, this is where we slow down.
- Pour the remaining cup of oil into a large, heavy-bottomed pot over medium heat. Sprinkle in the flour a little at a time, stirring the whole time so you don’t get lumps.
- Keep stirring. And stirring. After about 30 minutes, it should be a rich peanut-butter brown.
- I know some folks like their roux way darker, and that’s fine. You do you, boo boo! This is how I make mine. My roux also starts out a little thinner than some, and that’s perfectly okay for this recipe.
- Watch your heat and don’t rush it. If you see black specks or it smells burnt, I’m sorry, but you have to start over. Burnt roux will ruin the whole pot.
Step 4: Add the Broth, Chicken, and Sausage
- Once your roux is the right color, slowly pour in the rest of the chicken broth while you stir. Go easy here, because it’ll bubble and steam.
- Add the cooked vegetables, chicken, and sliced andouille. Season with the rest of the seasoning salt and black pepper, then stir in the diced tomatoes and bay leaves.
- Cover and let it simmer for about 20 minutes.
Step 5: Add the Okra and Dried Shrimp
- Stir in the okra and dried shrimp, cover, and simmer another 20 minutes. The okra softens up and the dried shrimp soak up all that good broth.
Step 6: Add the Crab
- Add the king crab and push it down into the broth as much as you can. Cover and simmer about 20 minutes so all that crab flavor gets into the gumbo.
Step 7: Finish with the Shrimp and Filé
- Turn the heat down to low and add the shrimp. Sprinkle in the filé powder and give it a gentle stir.
- Let it cook about 7 minutes, until the shrimp turn pink and opaque. Don’t let the pot boil hard after the filé goes in.
- Turn off the heat, let it rest a few minutes, and fish out those bay leaves.
Step 8: Serve and Enjoy
- Spoon it over hot white rice and dig in.
Tips for the Best Gumbo Roux
The roux is the heart of this gumbo. Don’t let it scare you, though. You don’t have to be a pro. You just have to pay attention.
A roux is just fat and flour cooked together until it browns. The darker it gets, the deeper and nuttier the flavor. For this recipe, we’re going for peanut butter.
Here’s what I do:
- Use a heavy-bottomed pot. It heats more evenly, so you’re less likely to scorch it.
- Don’t walk away. Not to check your phone, not to answer the door. Flour burns fast.
- Watch the color. It’ll go from pale, to golden, to that peanut-butter brown.
- Control your heat. If it’s browning too fast, turn it down a little.
- Add the broth slowly. Hot roux bubbles up when liquid hits it, so pour slow and keep stirring.
And here’s a little secret: I put on some old-school ’90s R&B while I stir my roux. Those 30 minutes fly right by!
Can You Make Gumbo Without Andouille Sausage?
Absolutely. Any smoked sausage will work. My mama likes Louisiana hot links in her gumbo, and I’ll admit it, they’re so dang good.
If you’re cooking for somebody who can’t handle the heat, try beef, chicken, or turkey smoked sausage.
Just remember every sausage brings its own salt and seasoning, so taste before you add more.
Can You Make Gumbo Without Expensive Seafood?
Yes, Cousins! Let’s be real, king crab is pricey. That’s a big reason I save this gumbo for holidays and special occasions.
You don’t have to break the bank, though:
- Swap the king crab for snow crab, crab claws, or whatever’s affordable at your seafood market.
- Frozen shrimp is totally fine. Thaw and drain them first.
- If you can’t find dried shrimp, leave them out. The flavor will be a little different, but it’ll still be good.
- Swap the king crab for snow crab, crab claws, or whatever’s affordable at your seafood market.
- Frozen shrimp is totally fine. Thaw and drain them first.
- If you can’t find dried shrimp, leave them out. The flavor will be a little different, but it’ll still be good.
Want to skip the seafood altogether? Try my Chicken and Sausage Gumbo.
What to Serve with Gumbo
Honestly, a scoop of white rice is all you need. But if your family is anything like mine, y’all are going to want some sides!
I love Southern cornbread for soaking up that broth. For holidays, put it out with Southern baked macaroni and cheese, Southern green beans, or potato salad.
For me, a big bowl of gumbo, rice, and a piece of cornbread is a meal all by itself.
How to Store and Reheat Leftover Gumbo
Leftovers are one of the best parts of making a big pot. Since there’s seafood and chicken in here, though, store it the right way.
Refrigerating
Let the gumbo cool a bit, then move it into shallow airtight containers so it cools quickly. Get it in the fridge within two hours. It’ll keep 3 to 4 days.
Keep the rice separate so it doesn’t soak up all your broth.
Freezing
You can freeze it for 2 to 3 months, but the seafood may get a little softer after thawing. Leave some room at the top of the container for expansion.
If you’re making a batch just for the freezer, hold off on the shrimp and add them fresh when you reheat.
Reheating
Warm it in a saucepan over medium-low heat, stirring now and then, until it reaches 165°F. If it’s gotten too thick, add a splash of broth or water.
Don’t keep it on the heat longer than you need to, or the shrimp get tough. For frozen gumbo, thaw it overnight in the fridge first.
Gumbo FAQs
What’s the secret to good gumbo?
A good roux, well-seasoned meat, and time. The roux gives you that deep flavor, and everything else builds on top of it. Whatever you do, don’t rush the roux!
What’s the difference between Cajun and Creole gumbo?
They share a lot of the same ingredients, but Creole gumbo usually has tomatoes and Cajun gumbo usually doesn’t. Truth is, it changes from family to family. Mine has tomatoes, seafood, chicken, and sausage, the South Louisiana flavors I love.
Do you have to use okra in gumbo?
Nope. It’s traditional, and I love what it does for the flavor and texture, but you can leave it out. Your gumbo will just be a little thinner.
What does filé do?
Filé powder is ground sassafras leaves. It adds an earthy flavor and helps thicken the gumbo. I add it at the very end, and you don’t want to boil the pot hard after that, or it can get stringy.
Can I make gumbo ahead of time?
Yes! Gumbo actually gets better as it sits. For a party, make the roux, broth, chicken, sausage, and vegetables ahead of time. Then add the seafood when you reheat, so the shrimp and crab taste fresh.
If you make this gumbo, let me know in the comments how it turned out! Pin it to your Pinterest holiday board so you can find it later. Love y’all, Cousins!
Gumbo Recipe
Ingredients
- 1 lb boneless skinless chicken thighs
- 2 lbs Alaskan King Crab
- 1 lbs large shrimp shells removed and deveined
- 1 lb andouille sausage chopped
- 1 cup dried shrimp
- 14 oz can of diced tomatoes
- 1 large onion chopped
- 1 1/2 cup chopped celery
- 2 large bell peppers chopped
- 3-4 dry bay leaves
- 1/2 pound okra chopped
- 2 tsp seasoning salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp poultry seasoning
- 2 1/2 tsp old gumbo file'
- 1 1/2 tsp ground black pepper
- 2 tsp minced garlic
- 1 1/4 cup vegetable oil
- 1/2 cup all purpose flour
- 64 oz chicken broth
Instructions
- Pour 1/4 cup vegetable oil into a pan, then place the pan over medium heat.
- Once the oil is hot place the chicken thighs into the pan.
- Season the chicken with 1 tsp poultry seasoning,1 tsp seasoning salt, 1/2 tsp ground black pepper, 1 tsp onion powder, and 1 tsp garlic powder.
- Brown each side of the chicken, then pour in 1/2 cup of the chicken broth.
- Cover the pan, and let the chicken cook, until it is completely cooked throughout. Once done, remove the chicken from the pan.
- Toss in the celery, bell peppers, and onions, then cook for 2 minutes.
- Toss in the minced garlic.
- Cook until the veggies are nice and translucent, then turn the heat off.
- In a LARGE pot pour in 1 cup of vegetable oil, and place the pot over medium heat.
- Once the oil is nice and hot, start sprinkling in the flour, but just a little bit at a time.
- Stir continuously, to prevent lumps, and cook until the roux turns into a peanut butter brown color ( about 30 minutes).
- Once the roux is nice and brown, slowly pour in the remaining chicken broth.
- Add in the cooked vegetables, the chicken, and andouille sausage.
- Give everything a nice stir.
- Sprinkle in all of the remaining seasoning salt & black pepper.
- and add in the tomatoes, and bay leaves.
- Stir and cover, then let cook for about 20 minutes.
- Next add in the chopped okra, and dried shrimp.
- Stir, cover, and cook for 20 minutes.
- The next step will be adding in the crab.
- Make sure that the crab, and other ingredients are nicely covered with the broth.
- Let cook for 20 minutes, then toss in the large shrimp.
- Stir the ingredients, and reduce the heat to low.
- Sprinkle in the gumbo filet, stir, and let cook for 7 minutes.
- Turn the heat off, and let the gumbo sit for a couple minutes.
- Serve ad enjoy with steamed rice & cornbread
Nutrition
I’ve made gumbo all of my life. I really like mine, but yours looks fabulous! I can’t wait to try it.
Thanks for coming by Bill!
Love your cooking skills, iam learning a lot from you. Thank you.
I made this over the weekend and boy was it fabulous. I loved it. Thanks for giving us your recipe on the gumbo.
I made this over the weekend and boy was it fabulous. I loved it. Thanks for giving us your recipe on the gumbo.
Thanks for giving my recipe a try! XOXO
The dried shrimp is the real secret. You have to be from South Louisiana to know these things. I’m born and raised in South Louisiana and when I saw your recipe, I knew it was the real deal. Anyone reading this can truly believe you can’t go wrong with this recipe.
Will definitely try it your way!
Thanks Denise! You’re going to love it!
You are a great cook
Thank you!
I have never made it before, but want to try your recipe. What’s gumbo filet?
Hi Linda! Gumbo file powder is the powdered leaves of the sassafras tree. It’s commonly used it cajun & creole dishes.
ok. I will google where I can buy in my area.
Thanks.
Rosie, you are at it again. I plan to try this recipe during Thanksgiving and Christmas holidays and invite my friends over. Blessed holidays and the rest of the year.
Hi Martha! I’m glad that you like the recipe! XOXO
Hi Rosie, I love your method of making gumbo,I,ll try it the next time I make a gumbo. Thanks for the recipe
thanks for coming by!
Love your method it’s quick and easy.
I hope that you give my recipe a try!
Hello Rosie! I just made your gumbo and it’s totally everything I expected and more!!! OMG!!! Your the best!!! I took a photo but couldn’t add it to my comments!!! Your such a blessing to me!!! You have enhanced my cooking skills for me to make a happy home for my husband and kids!!! I purchased your cookbook too! Thank you so much!!!
I’m glad that you like my recipe!! XOXO
Your version of gumbo looks awesome I was taught that the roux needs to be darker I knew it really didnt have 2 be lol but your peanut butter color still looks good. …now I can’t wait until christmas to try this thanks rosie
Yes, I will be making lots of Gumbo for Christmas! Definitely give my recipe a try! XOXO
Thanks for this recipe. I can’t wait to try it. I was wondering if I could use fresh shrimp instead of dried shrimp.
I used fresh and dry shrimp. You can omit the dry shrimp if you choose.
About how many people will this serve? Thinking about making this for a dinner party for 6.
It will feed up to 8 people
I made this tonight & it was real good none of it was left!! Didn’t have Alaskan crab money so I got snow crab. Made it with some steam rice … hmmm! I put some red pepper flake on mine for more spicy spice! Had it with a coke yum!! Thanks for this one & I’m going to make it on thanksgiving with Alaskan crab next time!
Hi Meka!! Yeah, crab can be expensive. I only buy the expensive stuff during holidays. LOL. I’m glad that you liked the recipe! XOXO
I made this delicious gumbo last night!!! My husband loved it!!! The only thing is, in the recipe, it doesn’t say when to add the sausage. Can you let me know when to put the sausage in? Please. I got all the way down to where I add the snow crab before I realized I hadn’t added it.
Add the sausage when you add the chicken. Sorry about that.
Is their any substitution for the gumbo file? I cannot find any in my area.
None that I use, or am familiar with. Sorry 🙁
File can found at most grocery stores. Just ask one of the associates there.
I made gumbo for the first time in my life last night using this recipe and it was ABSOLUTELY GREAT!!!
Thanks Rosie!!! 🙂
Nicole
Hi Nicole!! So glad that you liked the recipe! XOXO
This gumbo is bomb!! You make me feel like a rockstar in the kitchen, thanks for sharing!!
Hi 🙂
I can’t believe it’s taken me this long to come across your site but everything looks so great I can’t wait to get cooking!
Quick question.. Is there anyway I can adapt this for a slow cooker?
Marie-Claire
Hi Marie. There is a way to do it in the slow cooker, but it would take me all day to explain. LOL. I’ll try uploading it soon! XOXO
Hi Rosie, I like your gumbo recipe, your video
Was very helpful! Happy, Blessed New Year!
Anya
Thanks for trying my recipe Anya! Happy New Year!
Rosue, this was sooooo delicious!! ❤ At first, I thought I let my roux get too dark, even a little “burnt”, but after adding all the ingredients, it gave it a wonderful smoky flavor!! Off the chain!! Even my non-seafood eating husband ate several bowls with oyster crackers! Thanks so much! 🙂
(You get SEVEN stars even though my dumb phone wouldn’t let me give the recipe a rating… )
Ps. I made enough roux to store in the freezer for next time!
Hey Jackie! I’m glad that you liked the recipe!
Sorry for the typo, Rosie!
I’m trying this gumbo tomorrow how many people can this serve
at least 6
Hey Rosie! I’m going to attempt to make this gumbo today (wish me luck) and I have a couple questions. For the shrimp and crabs do I get the ones fully cooked or uncooked? For the chicken do you put it in whole or shred it and then put it in?
Make sure that the crab, and shrimp is uncooked. You can leave the chicken pieces whole, or shred.
Hi Rosie!! Thank you so much for making this delicious gumbo! I made this gumbo last night and I was simply impressed. I never thought I would be able to make good cajun cooking and this is it! This was my very first time making gumbo and I was always intimidated to make it because of the roux making process however this video gave me the knowledge and step by step process to make it. This recipe is def a keeper!! Girl you can cook!! I did omit the okra because my boyfriend says it slimy however it was still good and the flavors definitely did not miss it. Thank you so much!!
Glad that you liked the recipe!
I made this for Thanksgiving and it was a HIT!! Thank you!
Thanks for trying my recipe!
Rosie, you are Fabulous.
Last night, I cooked your crock pot recipe for Southern Green Beans. It was wonderful. My husband was so happy.
Tonight, I’m cooking your Seafood, chicken, sausage Gumbo, i just finished and it looks great! I’m using sausage and shrimp only this time.
I usually cook the “same old thing” every night but, you make it fun. I will follow you daily. After all, I’m a Southern Lady too.
Thank you so much,
Belinda
Hi Belinda! Thanks so much for following me! I’m actually a nw girl, but my grandparents were from the south. So that’s where my cooking influence is from 😀
This recipe looks like the way I’ve had it. Can’t wait to try the “dried” shrimp. Do you ever use tiny crawfish?
No, I don’t use crawfish 🙂
Rosie, can I use frozen okra instead of fresh?
Absolutely.
Hi, Rosie. This recipe sounds delicious! How many serving for this recipe? Thanks!!
It should feed at least 8 🙂
I absolutely loved this recipe. I really enjoy your blog. Thanks for all you do!
Thanks Autumn.
This is by far the best gumbo I’ve ever made! My 6 year old licked her fingers and bowl clean!!
Thanks for trying my recipe!
Your recipe sounds great! We’re actually making this tomorrow. My only question is regarding the dried shrimp. Is this whole dried shrimp? That’s all I was able to find, but I wasn’t sure if it needs to be peeled.
Yes, whole dried shrimp 🙂
Great! But does it need to be peeled? My apologies if that sounds like a ridiculous question, but I’ve never used this in recipes before, and I want to make sure I’m doing it correctly. Thank you.
No, it doesn’t need to be peeled. Not a ridiculous question at all…
Hello. I love recipes ❤. One question about the gumbo. I like mine a little thicker than yours. Would I just add more flour or more flour and oil? Thanks
#your
You can make more roux 🙂
Was looking for a new gumbo recipe to try and found this one – it is delicious!!! Decided to do this at the last minute so wasn’t able to find the dried shrimp but can’t wait to make it next time and include it in the mix. Thanks for sharing your recipe!!!
Thanks for trying Stacey!
Hi Rosie!
I can’t find gumbo file in my area. Is there something else I can use to substitute?
Hi Vera!I never make it without gumbo file’. Walmart usually has it!
Okay, I haven’t made this Yet, but it has the holy trinity; yardbird, oinker, and ocean delight! TO quote a former Supreme Court Justice, I can’t define pornography, but the picture of this gumbo is definitely food porn! Give me an opportunity to get some of the monster-sized king crab, and I’ll post pics and my assessment. Can’t wait! Thanks for the inspiration, Rosie. I just found you today!
Glad that you found me! XOXO
Thee absolute best, you are my go to for recipes…WWRD (What Would Rosie Do) . Gumbo is my New Years meal and your recipe has been my foundation for a couple of years now. This year I added a can of Rotel, some Lobster Tails & Fresh Parsley…my family loved it. Thanks for sharing Rosie.
Hi Rosie, I’m ready to try your delicious recipe, but, I have a couple questions. I read in the comment section that the crab should be uncooked, however I’m having a hard time finding fresh crab. The King and snow crab are orange in color and frozen which means they are pre-cooked. I have not found any that are grey in color or fresh. Is it ok to still use the pre-cooked frozen crab? I’ve checked the grocery stores and local farmers market. Do you have any other suggestions? I live in TN. Please help!
You can use pre cooked. Just add it during the last 20 minutes or so.
Rosie, your Gumbo is great. This was my first time making it. Thank you for teaching, your direction is easy to follow.
Thanks for trying my recipe luv!!
Hi Rosie, I made your Gumbo and Peach Cobbler, love your recipes easy to follow.
I tried this last night for the first time, it came out perfect!
This is the recipe I used for my first time making gumbo and I was so excited how delicious it came out. My kids and spouse loved it so much. I doubled up the recipe and made a huge pot. I was so nervous to make the roux but it came out great. Thank you for sharing. I only use your recipes. I know I can’t go wrong if I want my family happy and full. ☺️
Can’t believe I’ve never come across your site, but Pinterest sent your page as a suggestion. I’m a southern belle through and through, living in Ohio and I miss the south and southern cooking so much. I cook southern all the time but love trying other recipes. I was born in Texas, lived in Mississippi, Alabama, Tennessee, Okla and Louisiana so I love a wide variety of southern food. My aunt was from New Orleans and I have her recipes for Gumbo and Red Beans and Rice, but can’t wait to try yours. I also have 4 thick cookbooks of authentic Louisiana (Cajun) recipes. I just started looking through your recipes but am hoping to find a good recipe for Shrimp and Grits! A restaurant called Locals in Fairhope, Alabama has the best recipe on the planet, but they won’t give out their ingredients. I’m still searching! Thanks for sharing your recipes!
I’m glad that you found me!! ❤
Thanks for the recipe!! looks great! Is the dried shrimp added with the shell on?
Amazing. This is a great recipe.
My husband is from Louisana and is very picky and he absolutely loved it.
Incidentally this is my first time attempting to make Gumbo.
I am a California girl and this Gumbo is the “Bomb”
Made your collard and cabbage and my family loved it.
Okay I am going to have to try this! I have never cooked with dried shrimp before. Did you add them for flavor???
Yes 🙂
Hi Rosie! I literally just made this gumbo and I am in love! It’s tastes absolutely amazing! My roux thickened up when I was adding the chicken broth so I was a little worried I didn’t do it right, but as I continued adding it thinned out. Thank you for sharing, this is definitely a recipe to keep!
Re
Thanks for trying my recipe! XOXO
Ok Rosie‼️
You go girl! This Gumbo is truly the best I have ever made as I made it just as you instructed with no substitutions or additions. This Easter 2020 under Quarentine with my family and your Gumbo made us feel like we were not that far away from everybody else. Gumbo has been a family tradition of ours every Easter since I could remember. Thanks again Rosie you did it again girl!
This recipe is simply amazing! Yous deserve 10 stars. This is hands down the best gumbo recipe that I’ve come across. I’ve made this at least 10 times and it never fails. I omit the tomatoes but everything else is added and every person who tastes it says it’s scrumptious (and they are hard critics)! This gumbo reminds me of the seafood gumbo my dad would make all of us every Christmas. This is the perfect substitute, simply delicious and flavorful! Thank you for sharing your recipe and giving us a peek into real Southern cooking!
This recipe is a win!! Best gumbo I’ve made. The flavor is great. Will be my go to gumbo recipe from now on!
Hi Rosie!
Does the dried shrimp have shells on them? I purchased a bag of dried shrimp but they didn’t look like the ones you used. They had shells on them and I had them soaking in water but they never got soft so I never used them in my gumbo.
Some dried shrimp does have shells on them. You don’t have to soak them prior to adding them in.
Looking forward to making this gumbo! Thank you for the recipe.
Hi Rosie: I have been holding on to this recipe for three years. I finally got the nerve to try it this past weekend.
I was intimidated by the roux process. My dear husband
made the roux for me and I did everything else. It was
absolutely amazing!!! I have made many of your other dishes and they have all come out tasting fantastic. I am so glad I stumbled on your site a while ago. This week I will be trying your slow cooker jambalaya. Will let you
know how it turns out. Thank you for your wonderful recipes Rosie!!❤️❤️
Hi Mary Lee! I’m glad that you liked the recipe! Thanks so much for trying! XOXO
I would like to make a seafood and andouille gumbo only,what do you suggest?
You can do that. Just add more andouille, and seafood.
I did it…and Loved it! Sincerely Love Cooking is God Way in Saying Be Blessed with the Food you about to receive. This Recipe Did That and All I Prepared it For!!! Thank you
Loved your video. You make it look so easy and the finished product looks restaurant quality.
I’m new to your website, but I will make this gumbo as soon as I get some grabs and dried shrimp. I have made a great gumbo in the past, but I’m slipping a bit as I age. That’s why I want to try your recipe. Thanks ever so much. French bread and just sliced bread with butter are good with it; as well as potato salad.
Hello, I am happy that I found your blog. I do however have a question, maybe two. Where I live I am having a hard time finding king crab legs and I want to use a cheaper version of lobster, Langostino Tails. I will also be using the shrimp, sausage, and chicken along with the ingredients you have listed except I would like to substitute the Langostino tails for the Crab legs, What are your Thoughts? Thank you in advance for your advice.
Hi Christina. I’m not crazy aout the Langostino Tails in gumbo, but if you don’t mind it, you can add it.
Very complete video, makes it easier to follow recipe and lots of good pointers too!
Hey Richard! Glad that my video helps! XOXO
It was a hit! First time making it!