Are you a gumbo lover like my husband? If so, you will love this homemade gumbo recipe adapted from, ‘Tastes Better from Scratch.’

The roux is a rich blend of einkorn flour and grass-fed butter. If you can’t do butter, swap for avocado oil. I’ve made both and they are both delicious.

The mix of the cajun spices, okra, spicy sausage and shrimp is very comforting and filling. My husband asks for this homemade gumbo weekly!

If you’ve never tried homemade gumbo, please don’t run away when you read the 45 minutes to make the roux. Yes, most recipes might say to stir continually the entire time, but I will say, I stir every few minutes and have yet to burn mine. Haha, mama of 3 little ones just trying to make an easy dinner! But please don’t quote me here, everyone’s burner is different! You can cut down the roux time as well if you like, the longer the roux cooks, the darker color you will achieve. I simmered mine in this photo for 45 minutes.

To Make:

Make the roux:

In a large pot, combine flour and butter. cook over medium, low heat, stirring often for 30-45 minutes. the longer you cook, the darker the roux. careful not to burn by stirring often. If you find your roux not darkening, turn up the heat slowly.

Brown the Sausage:

In a separate skillet, cook sausage until golden, just a few minutes. set aside on a plate.

Cook the veggies in the soup:

Add about a 1/2 cup of the bone broth to the sausage skillet to deglaze the pan. pour the drippings and broth into your soup pot. add the remaining broth and water and all the veggies. cook on high/medium for about 5 minutes or until veggies are tender. stir in cajun seasoning.

Add meat:

Add fish, sausage and shrimp. add gumbo file.

Taste and serve! Add over a bed of white rice if desired.

If you like this recipe, you’ll love Organ Meat Spaghetti.

Homemade Gumbo

Total Time: 1 hour 20 minutes
Yield: 6 servings 1x

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Ingredients

Scale

1.5 sticks grass fed butter

1 cup flour (can sub gluten free or einkorn)

2 cups chicken bone broth + 4 cups of water OR 6 cups chicken broth

1 green bell pepper, chopped

4 stalks celery, sliced

1 large onion, chopped

4 cloves garlic, minced

2 filets frozen white fish, sliced thin (halibut, cod, mahi)*fish optional

2 cups previously cooked chicken, shredded

1 link sausage (about 12 oz), sliced (I use Aidell’s)

2 cups shrimp, raw or frozen*optional

2 cups frozen okra, sliced

1 tsp+ cajun seasoning

1 tbsp + salt to taste

1 tsp gumbo file *optional

served on a bed of white, cooked rice

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Instructions

Make the roux:
In a large pot, combine flour and butter. cook over medium, low heat, stirring often for 30-45 minutes. The longer you cook, the darker the roux. careful not to burn by stirring often. If you find your roux not darkening, turn up the heat slowly, just do not burn.

Brown the sausage:
In a separate skillet, cook sausage until golden, just a few minutes. set aside on a plate.

Cook the veggies in the soup:
Add about a 1/2 cup of the bone broth to the sausage skillet to deglaze the pan. pour the drippings and broth into your soup pot. Add the remaining broth and water and all the veggies. Cook on high/medium for about 5 minutes or until veggies are tender. stir in cajun seasoning.

Add meat:
Add fish/chicken, sausage and shrimp. Add gumbo file here if using.

Add a generous amount of salt, taste and serve! Add over a bed of white rice, recommended.

Prep Time: 20 min
Cook Time: 1 hour