My Blue Kitchen

Where Confidence Reluctance and Sass Come To A Boil

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I had previously been lead to believe that gumbo was hard to make because of the roux (it has to be dark!) and so, I used to buy a mix.  Abruptly, the mix I preferred was no longer available in New England supermarkets.  So, here you go, a gumbo recipe that is easy to prepare and can be made the traditional way, or gluten free.

The Stuff You Need:

2 Tablespoons Vegetable Oil

¼ cup Celery, diced

1/2 cup Onion, diced

¼ cup green Bell Pepper, diced*

1 clove Garlic, minced

1 teaspoon fresh Thyme – or – 2 Tablespoons dried Thyme

½ teaspoon Old Bay seasoning

½ cup dry White Wine

3 & ¼ cup Chicken Stock

½ pound Andouille Sausage**

½ pound cleaned Shrimp – or – browned Chicken

½ cup Okra, sliced (fresh or frozen is fine)

1 Bay leaf

Fresh ground Pepper, to taste

1 teaspoon Lemon juice, for brightness

½ cup Cooked Rice, per serving

For the Roux:

6 Tablespoons All Purpose Flour – or – A P Gluten Free Flour – or – just Brown Rice Flour

4 Tablespoons Butter

Garnish Options: Scallions, thinly sliced, fresh chopped Parsley, hot sauce

Here's How It's Done:

  1. In a large fry pan or heavy bottomed stock pot, heat the oil**** on medium heat.  When oil is hot, cook the celery, onions and bell pepper until softened.
  2. Add the garlic, thyme, and Old Bay, stirring well to combine.
  3. Add the wine and continue to cook until most of the moisture is gone.
  4. Add the chicken stock, sausage, shrimp, chicken (if using), okra, and bay leaf.  Season with fresh ground pepper.  Bring to a boil, then cover and reduce heat.  Simmer for 1 hour.
  5. When the Gumbo has been simmering for about 30 minutes, start your roux.  Place your flour in a small fry pan over low heat.  Stir frequently to avoid burning.  You want your flour to be slightly browned.  After the flour is browned, begin adding the butter, stirring until all butter has been incorporated and the mixture is smooth.
  6. Uncover the gumbo pot and give it a stir to get the liquids moving.  Now whisk in your roux.
  7. Add lemon juice and stir.  Taste and adjust seasonings.
  8. Ladle gumbo over rice in large bowls.  Garnish if desired.***


*If you want your Gumbo to be spicy, add a hot pepper with the bell pepper; seeded and diced.  Or, you can add 1/4 teaspoon Cayenne pepper or red pepper flake.  I add pepper is small amounts because you can’t take it out once you go too far.  I guess that’s true about a lot of things.

**We used our home made Chorizo sausage with great results.  Any spicy sausage is fine.  And, if you don’t care for sausage, use Chicken instead.

***We served Cheddar Biscuits with the gumbo.  Really good!  And, like everything else on My Blue Kitchen, you can make the biscuits gluten free.  You’re welcome.

****Try My Blue Kitchen Ancho or Tomato flavored oil when cooking the onions for an added boost of flavor.

I have omitted additional salt here because the sausage and shrimp are already salted.  Please feel free to add some to suit your taste.


Be Inspired By, Explore, or Scroll Past My Other Recipes

Culinary Oils Uses and Recipes

Ancho Oil (17) Basil Oil (10) Lemon Oil (18)

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