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.
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.
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Homemade Gumbo
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
Ingredients
1.5 sticks grass fed butter
1 cup einkorn flour (can sub whole wheat flour or gluten free)
2 cups chicken bone broth
4 cups filtered water
1 green bell pepper, chopped
4 stalks celery, chopped
1 large onion, chopped
4 cloves garlic, minced
2 filets frozen white fish, sliced thin (halibut, cod, etc) or 2 cups previously cooked chicken, shredded
1 link sausage, (about 12 oz), sliced
2 cups shrimp, raw and/or frozen
2 cups frozen okra, chopped or whole
1 tbsp cajun seasoning
1 tsp gumbo file, optional
white rice for serving, optional but recommended
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.
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 here if using.
Taste and serve! Add over a bed of white rice, recommended.
- Prep Time: 20 min
- Cook Time: 1 hour
