You can’t go wrong with this classic Southern dish to fill up on a chilly night. Once the roux is made (or pre-made roux is added), gumbo is a simple chop and drop dish which only involves stirring every once in a while.

You can tailor gumbos to your taste, so feel free to double the shrimp, or leave out the spice – it’s all up to you.

Top Secret Gumbo Tips from our Seafood Specialists:

Use fresh ingredients – onion, celery and green bell pepper make up what chefs call the Trinity, or the three flavors that set the base for maximum flavor.
Keep tasting and adding flavors or correcting mistakes. Too thick? Add water. Too bland? Add salt or other spices. Tweaking along the way will produce the perfect gumbo.
If adding sausage or chicken, brown meats before you add the liquids. It will help add a little extra rich meaty flavor to the whole pot.
Don’t like okra? Don’t leave it out. Okra is one of the ingredients in gumbo that helps it thicken. If you must leave it out, make sure to add extra file powder.
Gumbo is a perfect make-ahead dish. The more time the flavors have to meld together, the better it will be.

Gumbo with Sausage Recipes:


Sausage and Shrimp Gumbo	Seafood and Sausage Gumbo

Quick Gumbo Recipes:


Quick Catfish Gumbo	30-Minute Mardi Gras Gumbo

Authentic Gumbo Recipes:


Southern Shrimp Gumbo	Cajun Shrimp Stew

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