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

I love gumbo and this one sure doesnt dissapoint. It has just the right level of consistant heat and is full of flavor. I used orange and red bell peppers, they're sweet and have a lot of flavor to them.

Soooo good! Takes some time to make but well worth the wait! :hungry

Made with Josie

Don't get much better than this

Gumbo is a French-style dish from the southern United States, particularly Louisiana, where many French settlers arrived. This led to the creation of Cajun cuisine, a blend of French and local flavors. Gumbo is a popular dish in Cajun-style restaurants, featuring a thick soup poured over rice, usually with seafood and chicken. Okra is a key ingredient that thickens the soup, giving it a rich texture. It's similar to a thick porridge but with a spicy, flavorful taste.

Great for a nice cold day

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.

My husband asked for Gumbo for his bday...one problem I've only made it a couple times and wasn't too impressed with the recipes. Sat down and started studying recipes and wrote my own for trial. It blew me away how well it turned out! His bday is the day after Thanksgiving so it will be made with turkey when it rolls around.Note I served jalapenos on the side instead of cooking in and served the Gumbo to my kids as is wasn't overly spicy.