I'll admit it. I'm one of those crazy assed Armageddon preppers you hear about on cable channels. With that, I'm obviously all about the tasty, seriously easy and super sustainable dried foods and goods.Anyway, on Fridays here in the O'Brien Shire - I let my culinary students literally run amok in my Armageddon pantries, freezers and crispers and let them decide what they want to make. This was one of the most delicious recipes they created with a dried mixture. And, it's 20 minutes fast!Excellent work again kiddos! I took your entire vat camping and it was gone in minutes!

It's about time to put some old South in your mouth isn't it?! If so, this recipe includes piles upon piles of extra spicy, chunky, delicious, juicy seafood and scrumptious smoky Andouille sausage!No Okra is added to this Gumbo. Why? Because Okra is slimy, gross and terribly, terribly icky! Nope! Not gonna happen in my kitchen! Yuck! Just yuck! In fact, double yuck! Sorry for the rant. It's my ONE culinary pet peeve. This is why the Roux and Gumbo Filet Powder are so important in this dish. Like Okra, they're both thickeners. Just much, much tastier!Anyway, on a happier note, your roux can be made as thick or thin as you desire. Half it by more if you'd like. Thinner? Served with an absorbent jalapeño corn bread. Just the way we enjoy it. Or, thicker? Served with a big assed spoon and a healthy shake or two of Tabasco or Louisiana Hot Sauce!Be sure to serve this dish with a dash of additional Tony Chachere's Creole Seafood Seasonings to the side for your guests. Fresh French Bread and chilly Egg Potato Salad are also great as Gumbo sides!My 7 and 8 year old students had a blast making this messy, albeit, detailed dish this evening while jumping in and out of the pool and hot tub! I hope you will as well. Try making this tasty little dish as a family. After all, kids really do love cooking with mom and dad! Talk about some quality family time!Shreaded chicken and white rice goes great in this dish as well. So, feel free to get creative with this flexible recipe!

Don't get much better than this

Nothing beats a great cup or bowl of Gumbo. You get the best of everything in one bowl.

every one loves my gumbo!!!

This recipe is adapted from Paul Prudohmme's recipe. If you don't want the crab and oysters, feel free to omit them, but add in 1 chicken breast or 2 chicken thighs, finely diced instead to give the soup some body. You may be tempted to use butter for the roux, but don't. It will burn and turn bitter. This recipe is easiest if you have two large pots, but if you don't, you can transfer the roux to a bowl, and use 1 pot.

Got some leftover chicken and some Conecuh sausage, with nasty weather outside? Perfect time to cook up a big pot’o gumbo. Don’t forget the cornbread! #february 2026

When I travel to New Orleans I always look forward to eating Gumbo. Chicken and Andouille sausage is a classic Cajun meal but some people prefer shrimp or seafood gumbo. A nice hardy meal.

Made this on new year 2023. Best gumbo I've ever made! Enjoy