Mardi Gras is just around the corner and what could be more emblematic of New Orleans than Louisiana Shrimp Gumbo? Even if you can’t travel to The Big Easy you can sample its delicious cuisine right in your home. Mix up a big pot and celebrate Fat Tuesday the NOLA way. This recipe has been updated from the original February 2015 version in order to provide a better experience for our readers. Last update February 2019.
Seafood Gumbo is a rich stew full of different meats and seasoning.
Authentic Gumbo Background
I discovered gumbo crosses all class barriers — Cajun or Creole — it appears on the tables of the poor as well as the wealthy. I learned this when we had dinner with Honey’s Louisiana born Aunts Emilie and Adèle.
The dinner was going along just fine until I asked them how to make a proper gumbo.
“Well, the only proper gumbo is a Creole seafood gumbo.” Aunt Emilie immediately piped in. “It has your shellfish, tomatoes, a delicious dark roux made with butter and flour, okra, and if I have filé, I’ll add that to the pot.”
“No, no!” said Aunt Adèle. “To get the taste of a true gumbo you need to make it the Cajun way. You have to add ham, chicken, and Andouille, plus the trinity. And we make our roux with oil and flour, no butter!”
“Ha! Oil!” said Aunt Emilie. “You can’t get a dark, tasty roux with oil. You need butter. Cajun cooking doesn’t have the refinement of Creole!”
“Really?” asked Aunt Adèle. “Why, then, are so many Cajun restaurants and no Creole?”
I swear those two sounded just like Ouiser Boudreaux and Clairee Belcher in Steel Magnolias. But in-between the friendly bickering I did learn quite a bit about shrimp and chicken gumbos.
All it takes to make a great gumbo is…
- favorite meat
- sausage
- The Holy Trinity
- dark roux
- strong stock
- okra
- amazing seasonings
- rice
Louisiana Chicken Gumbo with Okra over rice
The evolution of seafood gumbo
Just like Aunts Emilie and Adèle have different ways to cook their gumbo they couldn’t actually claim that the dish and method of preparation originated with either the Creole or Cajun people.
In fact, shrimp gumbo is a perfect example of the melting-pot nature of Louisiana cuisine: Gumbo derives from a West African word for okra, suggesting that gumbo was originally made with okra.
But there are those who use filé, which is dried and ground sassafras leaves, in their gumbo and that is a contribution from the Choctaws and possibly, other local tribes.
Then there is the French influence in the use of roux, although the roux in gumbos is much darker than in French cuisine.
Louisiana Shrimp Gumbo Ingredients
Cajun and Creole Gumbo Seasoning
Although they disagreed on countless things, the Aunts finally agreed on these seasonings for their gumbos.
- Salt
- Black Pepper
- Garlic Powder
- Onion Powder
- Cayenne Peppe
- Dried Oregano
- Dried thyme
- Paprika
Aunt Emilie admitted that Creole seasoning mixes use more paprika than Cajun mixes. Also, the mixes often include sweet basil, celery seed and white pepper.
I suspected that’s because Cajun cooking is rural and basic while Creole is citified. Aunt Adèle confirmed my suspicions by saying that she grew up in the some of the fancy seasonings weren’t readily available to them.
A proper Louisiana Gumbo
Louisiana Shrimp Gumbo Sauté the Bacon and Sausage
People are very passionate about what constitutes the texture and consistency of a “proper gumbo” and exactly what should be in it.
Some Cajuns argue that no tomatoes or okra touch their gumbo, while some say that filé is necessary for the taste and texture.
I certainly wouldn’t want to be in the middle of some of those arguments — they get fighting mad!!
Every October there’s a World Championship Gumbo Cook-off in New Iberia, Louisiana.
There you’ll find all sorts of combinations in the stew
- Andouille or chorizo
- Oyster
- Chicken,
- Ham,
- Steak
- Duck.
One ingredient that all agree upon — rice.
More Cajun and Creole Gumbo Similarities
Both of them use the “the Holy Trinity” which is their version of the French mirepoix.
Traditional mirepoix calls for:
- two parts diced yellow onions
- one part diced carrots
- one part diced celery.
A typical trinity
- two parts diced yellow onions
- one part green bell pepper
- one part celery
Sometimes also garlic and parsley.
Part of gumbo’s appeal is that it’s very forgiving of the cook. Measurements don’t have to be exact you may substitute with what’s at hand. It’s a lot like our Chicken Minestrone Soup.
How nice is that?
A seafood gumbo that is meaty and very satisfying.
How about giving Louisiana Shrimp Gumbo a try? You can substitute chicken for the shrimp and chicken stock for the clam juice making it Chicken Gumbo.
And believe me this seafood Gumbo is as good as it looks. Give it a try — you’ll love it.
And as they say in Louisiana. . .
. . .Laissez les bons temps rouler! – Let the good times roll!
Tutti a tavola è pronto
Un caro saluto e alla prossima
If you like Gumbo you may enjoy
Chop Suey A Chinese American Classic
Chicken Cacciatore with Mushrooms
All of these recipes are hearty family favorites we know you’ll love.
YOU MAY NEED…
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Thank you for being part of All Our Way!
This is just like the Clam Juice we use in our recipe. Clam juice is so handy especially when you want that additional clam flavor. We even splash some more juice in the pot when we make mussels or a fish stew. When we make fish chowder we add some of this tasty juice to enhance the flavor of the chowder.
Louisiana Shrimp Gumbo: A Stew For All Tastes
Whether you call it Cajun Gumbo, Creole Gumbo, or just Gumbo we call it delicious! This stew is so forgiving. Add whatever meat you want. Chicken Gumbo is very popular and you can easily substitute it for the shrimp. You prefer Andouille sausage to the Kielbasa? Put in what you and your family like. The blending of cultures is what gives this stew a depth of flavor that’s missing from other dishes. We guarantee that you’ll want to celebrate Mardi Gras more than once a year.
If you like this recipe, please consider giving it a five-star rating. This helps others decide whether to try the recipe.
Louisiana Shrimp Gumbo
Ingredients
- 1 pound medium shrimp 31-35 count peeled, deveined and sliced in half lengthwise -- they'll curl up when cooked.
- 4-5 oz. of kielbasa sausage sliced then sliced again in half moons you can also use andouille sausage**
- 6 strips 1/2 lb. thick-sliced bacon
- 1 cup yellow onion diced
- 1 cup celery diced
- 1/2 cup red bell pepper diced
- 3 jalapeno peppers we left the seeds in -- we like it HOT!
- 1 Tablespoon garlic minced
- 1/4 cup all-purpose flour
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 3 Tablespoons fresh lemon juice
- 2 Tablespoons dry sherry
- 1 Tablespoon Worcestershire sauce
- 3 cups bottled clam juice
- 1 1/2 cups low-sodium chicken broth
- 1 cup frozen sliced okra
- 1/4 cup scallions green onions thinly sliced white and green part
- Brown Rice made according to package directions we like to make extra so we have it for other dishes We like to add a scoop to the plated gumbo
- An alternate method is to add 1/2 cup converted-style rice at the final boil with clam juice and broth.
- Chopped celery leaves for garnish
Instructions
- Slice the shrimp in half lengthwise and set aside
- Fry bacon until crisp in a large soup pot over medium-high heat. Remove the bacon with a slotted spoon and let drain on paper towels and set aside. Pour off bacon drippings, reserving 5 Tablespoons. Return the pot to the burner.
- Saute shrimp in 2 Tablespoons drippings for 3 minutes over medium heat, stirring constantly. Remove shrimp and set aside.
- Saute onion, celery, bell pepper, and garlic in 3 Tablespoons drippings for 3-4 minutes, stirring constantly.
- Combine flour and seasonings; stir into vegetables. Cook 2 minutes, stirring constantly.
- Deglaze with lemon juice, sherry, and Worcestershire, scraping up bits from the bottom of the pot.
- Add the clam juice and broth ( also the 1/2 cup converted rice if you want it cooked in the gumbo) Bring to a boil, cover, reduce heat to low, and cook 20 minutes.
- Stir in okra, scallions, shrimp, and bacon.
- Remove from heat and let sit for 5 minutes.
- To serve you can pour the gumbo over a serving of rice or you can add a scoop of rice on top of the gumbo like we did.
- Garnish with celery leaves.
Notes
- * Don't cook the okra too long - it will turn stringy.
- ** We use kielbasa sausage instead of andouille because we find it has less fat in it.
- ***Whenever we make a dish we have all the items prepped ahead of time. For instance, we will mix the flour with the seasoning in a dish and in a measuring cup we will have the deglazing liquid ready to pour into the pot.
- Inspired by a gumbo recipe in Cuisine At Home - June 2003 issue.
Nutrition
Note: Recipes and content from ©2014- 2019 All Our Way are copyright protected. Please do not use content or recipe without prior written permission. If you want to share the information, please link to this post. Grazie.
English
Dutch
French
German
Italian
Portuguese
Russian
Spanish
Pat says
March 2, 2019 at 6:42 pmMarisa I love gumbo! I don’t often find andouille sausage here but whenever i do I buy it to make sure I can make this. It’s so delicious!
candy says
March 2, 2019 at 11:36 amI have never made this dish but would love to try. Found you on Blogging Grandmothers Link Party
Dee | Grammy's Grid says
March 2, 2019 at 11:29 amYour recipes always look so yummy! Photos are excellent! Thank you Marisa for linking up with us at the #BloggingGrandmothersLinkParty 35! Shared x 3.
Trish Bozeman says
February 26, 2019 at 9:13 amWow this looks amazing! So… I’ve never had gumbo. Crazy, but true! But now I feel confident that I could make a great gumbo at home and I’ll be saving this for when that time comes. Thank you!
Annissa says
February 25, 2019 at 1:52 pmI haven’t had gumbo in years! I used enjoyed it when we visited New Orleans every year, but we stopped making those trips after we had children. Now that the kids are older, a trip to the big easy is in order, but until then, I’m going to try your recipe! It looks amazing!
Traci says
February 25, 2019 at 12:46 pmI love how easy this gumbo seasoning is to assemble…and ALL the flavor! Can’t believe it’s Mardi Gras time again, but this recipe is perfect for it! Thanks for sharing 🙂
DAna says
February 25, 2019 at 12:04 pmA gumbo makes for such a great dreary rainy day comfort food. I’ve only made one once, but this has me wanting to go at it again. This recipe is also a lot quicker than the first recipe I used to make it, so bonus there! It’s still super chilly here in NC and we’ve had SO MUCH RAIN. So, I think this gumbo is in the forecast 🙂
Annemarie says
February 24, 2019 at 10:55 pmThanks for the history of gumbo and the differences between Creole and Cajun! I’ll make sure to keep all your tips in mind when I make it and maybe my New England self can make a proper gumbo too. 🙂 I’ll need to get to the store soon if I’m going to make it for Mardi Gras this year.
Debra says
February 24, 2019 at 3:55 pmWould you believe I’ve never even tried gumbo. Sounds like everyone in your family is an expert of some sort on gumbo! Love that history to this dish. Now I will just have to make it.
Susie says
February 23, 2019 at 9:44 amGood minds must think alike or is it the cold temperatures? Like you, we love soup……Last week I made a large pot of jambalaya,…..which is similar to gumbo. Your gumbo recipe sounds delish and I plan to make it for my family. Thanks, Marisa……
Jovina Coughlin says
February 21, 2019 at 12:40 pmIndeed. Mardi Gras season is upon us here in the South. You have a great gumbo recipe.
Julie Menghini says
February 20, 2019 at 7:02 pmWe love New Orleans and the foods that we experienced when visiting. You can’t do any of their recipes justice unless about a pound of butter is included LOL! This gumbo looks amazing and I’ll be giving it a try. John and I just love recipes like this that have an amazing balance of flavors. We celebrate everything and this is just in time to plan our Mardi Gras gathering! Woo hoo!
Marisa Franca says
February 21, 2019 at 7:31 amHi, Julie! Les le bon temps rouler!! Have a great party!
Gloria says
February 20, 2019 at 2:11 pmLoving the sound of this southern style recipe. I would love to visit LA just for the food alone. This looks perfect for a nice weekend dinner with friends. It has been a bit since I had gumbo…need to make this soon.
Emmeline says
February 5, 2019 at 3:05 amOK so I’ve never had gumbo!! But every time I see it or har about it I say to myself that yes, yes, I do need that in my life. Will have to try out your version!
Danielle Wolter says
February 4, 2019 at 9:48 pmgumbo might just be my favorite thing ever. I love it so much, especially the part about it being so forgiving! I love that about it! The roux is really my favorite part of it, and i love the okra too!
Kylee from Kylee Cooks says
February 4, 2019 at 9:01 pmMy husband would roll over and do tricks if I served this up for dinner! It looks and sounds delish!
Tracy says
February 4, 2019 at 6:59 pmGumbo has been on my list of must make for sooooo long now. I LOVE the shrimp in yours! I think it’s time to finally do it- thanks for the inspiration!
Claudia Lamascolo says
February 4, 2019 at 5:14 pmthis sure looks hearty and delicious! I have never had okra or even seen it before! LOL Mom never had anything like this and I guess I never got curious to try adding it. All the gumbo she made was pretty straight forward shrimps and sausage. i am so intrigued now by how delicious this is and get introduced to new ingredients!
Mahy Elamin says
February 4, 2019 at 1:41 pmOh My Gosh…this Gumbo was really good. Followed recipe as written ….added extra seasoning to my liking as it suggested. Delicious!!
Jyothi (Jo) says
January 7, 2019 at 7:12 amI looove stew, but damn never tried making shrimp gumbo. I will be making it very soon, it looks absolutely delicious, so filling and delicious! The flavors, all those veggies, and shrimp….and the rice….can I please have a bowl ?!
Krista Price says
January 6, 2019 at 10:26 pmYup! This one wins the Internet today! Gumbo is in my top 5 favorite dishes, and this recipe is THE BEST! 🙂
Sam | Ahead of Thyme says
January 6, 2019 at 9:19 pmNow this is what I call comfort food. This gumbo looks so good! My husband is obsessed with southern food, he will love this!
Lorie says
January 5, 2019 at 11:11 pmMmmm. I haven’t had a good gumbo in quite some time. This one hits the spot 100% for sure!
Amanda Mason says
January 5, 2019 at 2:24 pmI love how versatile gumbos are! And I love your insight on the tribal aspects with the ingredients! Oh – and you used okra! Love that! Im SO trying this!!
lauren says
January 5, 2019 at 2:22 pmYum! Gumbo is one of my favorites. So much good stuff going on in this recipe too. I love the okra and of course the kielbasa and shrimp.
Tammy says
January 4, 2019 at 3:30 pmGosh it’s been so long since I’ve had gumbo! Yours looks amazing, Marisa! It’s a the perfect day for a bowl of this and I wish I had some right now 😀
georgie says
January 4, 2019 at 11:43 amI’d love to give this a try! I’ve never made or had gumbo before but it’s on my ‘to-try’ list! This looks fabulous I love all the flavors you’ve got going on!
Kelly Anthony says
January 4, 2019 at 7:01 amGumbo is something I grew up eating in my grandmother’s kitchen and a dish my husband loves to make, but I’ve never attempted it. Definitely going to try it now. Thanks so much!
Charity says
January 4, 2019 at 1:57 amI have no idea of what an authentic gumbo is supposed to taste like. I can tell you I made a recipe for one with a heavily cooked roux and no tomatoes or okra and it was inedible. Your version looks full of flavor and mjuch more to my liking. Thanks for the recipe!
Marisa Franca says
January 4, 2019 at 6:20 amHi, Charity! Let me say that we had a Louisiana born gumbo fan say it tasted better than she remembered.We’ve taken the gumbo several times to Mardi Gras pitch-ins and the pot is as clean as a whistle. It is good!!Let us know if you make it.
Jessica Robinson says
January 2, 2019 at 11:20 amMy husband absolutely LOVES shrimp gumbo and this recipe looks beyond delicious!! I’m so excited to share this with him!
Emily @Sinful Nutrition says
November 2, 2018 at 5:28 pmGumbo is one dish I have never tried to make myself. Definitely need to add this one to the list!
Veena Azmanov says
November 2, 2018 at 9:36 amI’ve been meaning to try this gumbo for a long time now. Looks so good. I finally have shrimp in the fridge. so this has got to get done soon. Sounds so easy and perfect for the season.
Lauren Vavala says
November 2, 2018 at 7:13 amSo many big flavors in this recipe that is has got to be absolutely delicious! I’ve never made a gumbo before, but my fiance would love this one! Will have to try it soon!
Dan Zehr says
November 2, 2018 at 6:17 amWow, I have never tried this dishes, but now I need to try it immediately! I want to eat it for breakfast lunch and dinner. It looks very tasty.
Mahy Elamin says
November 2, 2018 at 5:11 amOh, I love shrimp. This dish looks very tasty. I like how you combined all the ingredients. It is really interesting. Thanks!
Eileen Kelly says
November 1, 2018 at 9:02 pmMy family and I love gumbo! Your recipe is delicious and easy to follow! I love that you are not using file, it is hard to find and I love the spices you have chosen. This is the epitome of comfort food for me!
Claudia Lamascolo says
November 1, 2018 at 3:48 pmI have never made a gumbo.. you sure are amazing with your array and talents of all cuisines. We are pretty boring here eating the same Italian or Mexican cuisines. I dont eat any meat so its hard for me other than greens and beans to eat. Everyone else I think will really love it if I made something like this. Sounds wonderful ! Its the only way for me to stay off medications no meats lol boy I wish I could be 24 again!
Cathleen @ A Taste of Madness says
August 21, 2018 at 1:10 amI have never made gumbo. In fact, I don’t think I have ever tried gumbo! It sure looks delicious though!
Marisa Franca says
August 22, 2018 at 7:05 amYou’ll have to try Cathleen. It is really excellent.
Alexis says
August 20, 2018 at 8:08 amSo delicious! Oh my goodness, my family would go crazy for this dish. I’ll have to add it to our next meal plan.
Natalie says
August 20, 2018 at 7:32 amThere’s so much good flavors going on i this stew. I love it. It’s so summery and super delicious. I love the shrimp + sausage combo. I know my hubby will like it since it has sausages in it 🙂 Saving this to try. Lovely recipe Marisa.
Tammy says
August 20, 2018 at 2:41 amHi Marisa, your gumbo looks absolutely delicious! What a comforting meal! I haven’t had gumbo in ages but I’m craving a big bowl of this right now. 😀
Carmy says
August 19, 2018 at 6:57 pmLemme at this gumbo! The last time I had a gumbo was when I was down South! I’ll have to give this recipe a try because I am craving a gumbo dinner.
Celeste says
August 19, 2018 at 5:01 pmIt’s been years since I’ve had gumbo and this one looks so tasty, love the mound of rice in the middle. I’ll have to give this recipe a try for my family.
Noel Lizotte says
August 18, 2018 at 10:23 amLook at all the goodness in that gumbo! We love gumbo on those damp, cool fall days when the chill is into your bones. My husband loves it and I don’t usually have much left over!
Marisa Franca says
August 18, 2018 at 12:00 pmI know what you mean, Noel. One of our youngsters can’t eat shrimp so we’ve made it with chicken. It’s still good but the shrimp adds more pizzazz.
Sally@Good Dinner Mom says
August 18, 2018 at 9:48 amWow Marisa, this looks delicious! I actually happen to have file in my pantry that my sister-in-law brought me and haven’t used it yet. I’m definitely going to make your recipe for the gumbo and maybe add a little of that. But I love how your recipe calls for ingredients that everyone can get. Great post, yum!
Marisa Franca says
August 18, 2018 at 11:59 amThank you, Sally. Throughout the years we’ve made this recipe a lot. In fact, we’ve even used chicken but we think the shrimp keeps to the seafood taste.
Veena Azmanov says
August 18, 2018 at 9:31 amI love gumbo and have only eaten it in the US on my trips which 10 years ago were often. I have never been to Louisiana but heard great things about it. I’m going to save this for later when i’m in the mood for some comfort food.
Marisa Franca says
August 18, 2018 at 11:58 amHi, Veena! I think you’ll really like it. You control the heat of the gumbo.
Nicolas Hortense says
August 18, 2018 at 2:15 amHonestly, because I live in Australia I have never had gumbo before, but I always hear wonderful things about. And I noticed how many ingredients were in yours, so I am sure it tastes incredible. Thank you for sharing!
Marisa Franca says
August 18, 2018 at 7:43 amWe do love our Gumbo, Nicolas. I do think you’d be able to find the ingredients in Australia. You have to make it — you’ll love it too.
Nicole says
August 17, 2018 at 12:59 pmThis gumbo sounds so lovely. Okra is a bit hard to get around here and I’m not too keen on it either, but I would definitely want to try it in this dish.
Marisa Franca says
August 18, 2018 at 7:48 amHi, Nicole! When we can’t find fresh okra we use the frozen variety. I don’t think it’s got a distinct flavor within the Gumbo. You can leave it out but Gumbo helps to thicken the liquid.
Valerie says
August 17, 2018 at 12:14 pmI know someone that lives in Louisiana and she is all about gumbo. Yours sounds quite flavorful and like it would really warm the belly.
Marisa Franca says
August 18, 2018 at 7:49 amHi, Valerie! It certainly does warm a body up. If your friend makes Gumbo, perhaps you can compare recipes.
Trupti Kharche says
April 11, 2018 at 2:07 amWow that’s a hearty dish. Love gumbo and anything shrimps. Didn’t know okra was used much in Lousiana cuisine. It is so indian to use them in stews. 🙂
Marisa Franca says
April 11, 2018 at 8:08 amHi, Trupti! Yes, okra is popular, how much in Louisiana I’m not sure but it is used quite a bit in the south. We hope you try this out.
swathi says
April 10, 2018 at 12:03 pmDelicious, yes gumbo is classic dish of Louisina’s cuisine with it unique blend of spices and flavors . I love the way your put classic shrimp and okra gumbo. I need to to try.
Marisa Franca says
April 11, 2018 at 8:09 amThank you, Swathi! I hope you do try the gumbo — it is delicious.
Michelle says
April 10, 2018 at 11:41 amI’m blown away by all the flavors in your recipe, I need to find file powder or make my own so I can truly experience the authentic taste. Thank you for your recipe.
Marisa Franca says
April 11, 2018 at 8:10 amYou’re welcome, Michelle. Let me know how you like the gumbo.
Ramona says
April 10, 2018 at 2:09 amI’ve never thought of mixing shrimp with okra and the addition of bacon makes it just a perfect meal for my liking for sure. I definitely have to make this. It sounds and looks amazing. Thanks for sharing! 😊
Marisa Franca says
April 10, 2018 at 7:09 amHi, Ramona! The combination is really good and yes, bacon just takes it to a higher level. xoxo
Laura says
April 10, 2018 at 1:23 amWhat a fantastic dish, Marisa. I am definitely going to try it, all the ingredients are a great combination. I tell you, I wouldn’t want to be involved in those types of arguments. People get so passionate about their cuisine traditions. Hide away, run away, I only intervene if someone put pineapple on pizza, that for me is crossing the border, LOL
Marisa Franca says
April 10, 2018 at 7:12 amHi, Laura! I know you’ll love the gumbo. The flavors come together to yield a really tasty dish. I can see why you’d want to intervene with the pineapple – I get a cold chill thinking about it. What gets my dander up is calling sugo – gravy. 😠
Tatiana says
April 10, 2018 at 1:01 amI bet the smell of this gumbo is so delicious! Every single bit of the photo screams eat me! ( hmmm, maybe not okra for me, but everything else!)
Marisa Franca says
April 10, 2018 at 7:13 amHi, Tatiana! The gumbo does smell wonderful and you can hardly tell there is okra in it. Actually, it acts as a bit of a thickener to the gumbo. xoxo
Sandhya Ramakrishnan says
April 9, 2018 at 11:21 pmLiving in the south now, we grow tons of okra as we use it a lot in our Indian recipes. I love your gumbo recipe and I will give it a try making it vegetarian. That sounds like a great recipe to make for the weekend lunch!
Marisa Franca says
April 10, 2018 at 7:14 amHi, Sandhya! Let me know how it turns out as a vegetarian dish. Have a wonderful day.
Catherine says
April 9, 2018 at 10:51 pmIt has been ages since I’ve had gumbo and this looks marvelous! Now I’m craving gumbo. With it being still so chilly here in NY I might have to make a pot this week…I know the family will love it!
Marisa Franca says
April 10, 2018 at 7:15 amHi, Catherine. I think we are skipping over spring and we’ll go directly into summer. It’s cold here too. The gumbo will definitely warm you and your family up.
Reesa Lewandowski says
April 9, 2018 at 7:40 pmThis is right up my husband’s alley! I am so getting all of these ingredients to make this ASAP! Thank you for sharing this!
Marisa Franca says
April 10, 2018 at 7:16 amHi, Reesa! I know all the males in our family love the gumbo — well, so do I. It’s just so tasty you’ll want to lick the bowl. 😀
Michelle says
April 9, 2018 at 4:47 pmHi Marisa, Your gumbo recipe sounds so delicious! I like that the proportions seem just right for a nice big pot for the family (with maybe a little left over.) Allot of gumbo recipes I looked at seem so enormous. I thought I’d be eating gumbo forever. This is just right.
Marisa Franca says
April 10, 2018 at 7:17 amThank you, Michelle! Yes, it does make a perfect amount. I like enough left over for one more meal! I’m sure you and your family will enjoy it.
Claudia Lamascolo says
April 9, 2018 at 1:34 pmThis gumbo is new for me and looks outrageously delicious I know my husband is going to love everything about it so its a must try soon. I need to get out and buy the ingredients. Thanks for opening up a new meal for us!
Marisa Franca says
April 10, 2018 at 7:19 amCiao, Claudia! We introduced this meal to my mamma and papà and they loved it. Some of the ingredients were a bit different for them but they were nuts about the taste.
Carlee says
April 9, 2018 at 8:25 amThat looks so flavorful and delicious! With this cold snap we’ve been having, this looks like the perfect dinner to warm us back up!
Marisa Franca says
April 10, 2018 at 7:20 amHi, Carlee! I know what you mean about the cold. We’re in Indiana and last year at this time I had beautiful flowers blooming. The gumbo will warm you up.
Kathryn Occhipinti says
December 12, 2017 at 5:00 amLooks like a must try!
Marisa Franca says
April 10, 2018 at 7:21 amCiao, Kathryn! I do hope you give the gumbo a try.
Marisa Franca @ All Our Way says
December 7, 2017 at 12:06 pmI hope you give the recipe a try, you won’t regret it! xoxo
Jolina says
December 5, 2017 at 9:50 pmI think I’ve only ever had gumbo once, at a restaurant, and it was so good. I never thought we could recreate it at home…now we can! This looks so delicious. And perfect for chilly days.
Denise Wright says
December 5, 2017 at 5:14 pmFirst of all your photos look wonderful! I wish I had a big bowl of this in front of me right now. I have to try this recipe for my husband. It’s his favorite and I never make it for him.
Marisa Franca @ All Our Way says
December 7, 2017 at 12:05 pmThank you, Denise! I wish I could send you a bowl.
Veena Azmanov says
December 5, 2017 at 4:41 pmI only heard of Louisiana and it wonderful food. This sounds so delicious. I love shrimp and I love such comfort food in a bowl at this time of the year. Cannot wait to try this.. Looks so delish.
Marisa Franca @ All Our Way says
December 7, 2017 at 12:04 pmI hope to go there too, Veena! Let me know how you and your family like the gumbo.
Gloria @ Homemade & Yummy says
December 5, 2017 at 4:21 pmI really need to visit New Orleans….just for food like this. For some reason I do not like okra, but maybe I could change that. This sounds perfect for the comfort food season…especially with the addition of the jalapenos!!
Marisa Franca @ All Our Way says
December 7, 2017 at 12:02 pmI’ve never been to New Orleans but I hear it is quite an experience. The food alone would be worth the trip.
Eileen says
January 23, 2016 at 11:47 pmThis is a wonderful recipe! I have been fighting a flu and we have almost 2 feet of snow falling. I am having someone get shrimp so I can make this this week
Marisa Franca says
January 24, 2016 at 7:39 amI am so sorry to hear you’re under the weather, Eileen. It isn’t fun being down and plus snow — ugh!! You’ll really enjoy the gumbo. We went to a Fat Tuesday party and before half the people there had sampled the gumbo it was gone. Inside the pot was as clean as a whistle. Some of the guys had already gone back for seconds 🙂
Elaine @ Dishes Delish says
January 22, 2016 at 7:02 pmI LOVE gumbo! I can’t wait to try this recipe! Thanks for sharing.
Elaine
Marisa Franca says
January 23, 2016 at 1:55 pmYou’re welcome, Elaine! The recipe is oh so easy and tasty!! I’m sure you’ll enjoy it.
Dorothy at Shockingly Delicious says
January 22, 2016 at 5:14 pmYour version of gumbo looks scrumptious!
Marisa Franca says
January 22, 2016 at 6:13 pmHi Dorothy! It is good — we had a neighborhood pot luck type of dinner. The gumbo was gone before half of the neighbors had a chance to sample. You see, the ones that tasted it to begin with went back for seconds.
Ramona W says
January 22, 2016 at 3:34 pmMmmm! One of my absolute favorite meals!! Love your ingredients. 🙂 Coming over from FBC and yummed and stumbled your post as well. 🙂
Marisa Franca says
January 22, 2016 at 5:01 pmThank you Ramona for the yums and stumbles, we are so grateful for sharing our recipes. If you do make it, let us know what you think 🙂
Melissa says
January 22, 2016 at 10:44 amI was fortunate enough to visit New Orleans for work several years ago. I forgot how good gumbo was (I think I tried it ever where we ate). I will be putting this on the meal plan list for next week, because this recipe looks amazing!
Marisa Franca says
January 22, 2016 at 5:00 pmHi Melissa! Making gumbo will be a nice reminder of a great time. You’ll love making it at home.
Platter Talk says
January 22, 2016 at 9:12 amWhat an awesome rendition of timeless classic. Believe it or not, I’ve never made gumbo but I certainly love to enjoy it; thanks for the inspiration!
Marisa Franca says
January 22, 2016 at 4:59 pmNever made gumbo??? Oh my! It isn’t difficult and the reward for making it is incredibly tasty. It really started as a leftover for whatever you had — isn’t that how many incredible recipes start? Let us know if you do make it.
Sarah says
January 22, 2016 at 8:32 amThis looks incredible! I love all the history and information you gave about the origin of gumbo too – stuff I would have never known! Thanks for sharing!
Marisa Franca says
January 22, 2016 at 4:57 pmHi Sarah! Thank you for your nice comment. The gumbo is a family favorite. I hope you try it 🙂
Karen says
February 17, 2015 at 7:12 pmWe actually do a peanut butter colored roux for our chicken/andouille gumbo and my husband does a chocolate colored one for his seafood gumbo. He adds tomatoes to his so his is more of a creole vs cajun gumbo – no one ever seems to care. (He’s from a tiny bayou town in Louisiana, I’m from a river town outside of New Orleans. The little differences are interesting.) This soup is what you make it! And looks like you made a tasty one! (Some of us also put our “smashed” potato salad directly in the bowl with the gumbo.) Had to fedx my daughter a king cake this year. She just moved to California and is missing Louisiana like crazy. Now I’m off to wander around your lovely blog!
Marissa says
February 5, 2015 at 8:26 pmThanks for this! I’m wanting to make some fun stuff for Mardi Gras this year! 🙂
Marisa Franca says
February 6, 2015 at 6:01 amEvery time we’ve made it there wasn’t even a morsel left!! Buon Appetito!
Marisa Franca says
February 18, 2015 at 6:40 amThose versions sound wonderful!! Wish we could have a big gumbo cook-off and taste away!!
Ambra Sancin says
February 3, 2015 at 9:33 pmI think I’ve had Gumbo a couple of times in local restaurants here, but not sure how authentic they were. Your recipe sounds nice and exotic.
Marisa Franca says
February 4, 2015 at 4:06 pmWe went to a Mardi Gras party several years ago and we made this gumbo. There were several Louisiana natives that attended the party and they raved about the gumbo. Let me know if you make it and how you like it. If you don’t want to add the jalapenos, you can add 1 teaspoon cayenne instead.
Rosemary @anitalianinmyktchen says
February 3, 2015 at 2:17 amHi Marisa, I always wanted to go to Louisiana, so to content myself for now I would love to give your gumbo a try. Thanks looks so delicious.
Jovina Coughlin says
February 2, 2015 at 2:07 pmThere is nothing like fresh caught shrimp from the Gulf. Your delicious looking recipe would certaily highlight the quality of the shrimp.Very authentic. Laissez les bons temps rouler!
Marisa Franca says
February 2, 2015 at 3:49 pmYou are so right about fresh Gulf shrimp! They are excellent!
Diane P. says
February 2, 2015 at 11:39 amMmmmm! This sounds wonderful! Can’t wait to try this recipe! Thanks for a wonderful post!
Marisa Franca says
February 2, 2015 at 1:23 pmThis is a little different than an Italian recipe but we like the flavors!