Growing up in Louisiana, it might be a sin to say, but I didn’t always like gumbo. There was just something about a deep, dark roux my taste buds couldn’t quite get on board with. I know, I know. How could I even claim origin from the Bayou State and not love gumbo? Was I really sure I was even born there? Was there some kind of birth certificate mix up? I had to wonder myself. But the good news is my gumbo journey was just getting started. This birthplace travesty righted itself … that single glorious moment this Easy Louisiana Gumbo hit my lips.
The clouds opened up. I swear I heard angels sing.
It brought me straight to repentance. I was a new woman. One even my home state could be proud of.
Now, it is my duty to bring you this message of gumbo hope: A roux can be really easy. It doesn’t have to cook for hours. You’re going to love it.
Which brings me back to this Easy Louisiana Gumbo. This gumbo has a light, buttery roux that only takes about 5-7 minutes to reach its golden brown color and nutty flavor. Gumbo purists may be cringing at the thought of an easy roux that doesn’t take all day. But I promise, this quick cook base doesn’t sacrifice any flavor.
Plus, this Louisiana gumbo is packed with enough spices, herbs, veggies, and rich smoked sausage that its simmer time creates layers of flavor with aromas tantalizing enough to convert even the most hardened skeptic into a gumbo believer.
Easy Louisiana Gumbo with Green Chile Rice
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Ingredients You’ll Need
- all-purpose flour
- onion, celery, green bell pepper
- chicken broth
- diced tomatoes and green chilies
- smoked sausage
- okra (frozen or fresh)
- bay leaves, black pepper, Italian seasoning, ground coriander, salt, cumin, cayenne pepper
- large shrimp, peeled and deveined
I get so excited when I start this recipe because I know the house is about to fill with wonderful smells of what we call “big pot food.” Big pot food is always communal food, cooked up in a large stockpot ready to feed a group. And it always starts with beckoning aromas that call family and friends in from all corners. The deliciousness begins when we melt butter over medium heat and whisk in the flour.
It’s time to take this up a level or two and throw in the onion, celery, bell pepper, and garlic. In Louisiana, onion, celery, and bell pepper are called the holy trinity. They make up the aromatic base for most of our regional dishes.
Our job here is to cook these veggies until the onion is translucent. It’s kind of tough to tell when that happens because they get bound up and coated in the roux. So, just keep in mind that it takes about 8-10 minutes.
Now this is the part of big pot cooking that I like best (aside from feeding lots of folks) because here is where we just pretty much throw everything else and let the whole dish just cook itself. So add that broth, tomatoes, sausage, okra, bay leaves, and all of the spices. And get ready to get your simmer on.
This is when the juices mingles, the flavors steep, and things just get yummy. And of course, the smell is killer. Sometimes, it gets a bit hard to wait, but the good thing about being the cook is you get to taste test, You know, just to make sure things are coming along like they should.
About 5 minutes before you are ready to serve, you throw in the shrimp! They cook fast, so just a few minutes is all it takes for them to turn pink and firm up. And that’s all you’re looking for out of them.
And just look at that. Look at what we did! Look at those veggies and shrimp and sausage. That’s a good thing right there. And your family’s going to agree… If you can get them to stop eating long enough to say anything.
You’ll find the recipe for the Green Chile Rice on the recipe card below. Super easy, and it takes rice to a whole new level! Make sure to cook the rice while letting your gumbo simmer so that everything is ready to serve at the same time. I use Minute Rice because, well, why not?? Laissez les bon temps rouler, my friends!
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Here are just a few of the products I use to make and serve this dish. The right tools always make the job easier. Click the pics to shop.
Love this recipe? Here are some other ASD Louisiana favorites, you’ll love too!
- 1 stick butter
- ¾ C all-purpose flour
- 1 large yellow onion, diced
- 3 stalks celery, diced
- 1 large green bell pepper, diced
- 1 TBSP minced garlic
- 64 oz. chicken broth
- 2- 14.5 oz. cans diced tomatoes and green chilies
- 1 ½ lb. smoked sausage, sliced
- 2 C cut okra (frozen or fresh)
- 3-4 bay leaves
- 1 tsp black pepper
- 1 tsp Italian seasoning
- ½ tsp ground coriander
- ½ tsp salt
- ¼ tsp ground cumin
- ¼ tsp cayenne pepper
- 2lbs large shrimp, peeled and deveined
- 24oz. chicken broth
- 2 C long grain white rice
- 3/4 C water
- 2- 4 oz. cans green chiles
- 1/4 tsp salt
- In a large stockpot, melt butter over medium heat. Whisk in flour. Cook for 5-7 minutes, whisking constantly until roux is a light golden brown and has a nutty aroma.
- Add onion, celery, bell pepper, and garlic. Cook until onion is translucent.
- Add broth, drained tomatoes, sausage, okra, bay leaves, and all of the spices. Bring to a boil over medium high heat. Reduce heat and simmer for 45 min.
- Stir in shrimp. Cook for 3-5 min. until the shrimp are pink and firm.
- In a large saucepan, combine broth, water, rice, drained chiles, and salt. Bring to a boil over high heat. Stir, then reduce heat to low. Cover and simmer until rice is tender. Remove from heat.
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