Cajun Potato Gumbo

4 servings Prep: 15 m Cook: 50 m Total: 1 h 5 m Beginner
5.0/5 (3)
Cajun Potato Gumbo
This recipe was given to me by my grandmother from her mother—a simple, hearty potato gumbo with salt meat, the Cajun trinity of onions, celery, and bell peppers, and filé. It was a simple recipe to feed a lot of people on a budget.

Ingredients

4 servings
  • 1/4 cup cooking oil
  • 1 cup onions, diced
  • 1/2 cup bell peppers, diced
  • 1/2 cup celery, diced
  • 1 large piece of salt meat
  • 5 large red potatoes, cut in half
  • salt and pepper to taste
  • cayenne pepper to taste
  • filé to taste

Step-by-Step Instructions

  1. Boil the salt meat separately for about 20 minutes, then cut it into small bite-size pieces.
  2. Heat oil in a large soup pot over medium heat and sauté the onions, bell pepper, and celery for about 5 minutes until softened.
  3. Add the cooked salt meat to the pot along with about 2 cups of water. Season with salt, pepper, and cayenne.
  4. Let this mixture boil for about 15 minutes.
  5. While it boils, cut the potatoes in half if not already done.
  6. After the 15 minutes, add the potatoes to the pot with enough additional water for them to boil (about 2-3 more cups). Season again with salt and pepper to taste.
  7. Cover loosely if you’d like. Add 1 to 2 more cups of water if needed while the potatoes cook, about 25-30 minutes total until tender.
  8. When the potatoes are tender (easily pierced with a fork), turn off the heat and stir in about one teaspoon of filé.
  9. If serving more than 4 to 5 people, increase all ingredients and water as needed.
  10. Serve over rice and pass the potatoes.

Common Problems and Solutions

Q: Why is my gumbo too salty?

A: Salt meat varies greatly in saltiness. Taste the boiling water after cooking the salt meat—if it's very salty, drain and use fresh water when you add it to the pot. You can also rinse the cooked salt meat before adding it.

Q: Can I use fresh potatoes that aren't red potatoes?

A: Yes, any waxy potato works well. Red potatoes hold their shape nicely, but Yukon Gold or white potatoes work too. Avoid russets as they tend to fall apart.

Q: What if I don't have filé?

A: Filé adds authentic flavor and thickening, but you can omit it if necessary. The dish will be thinner but still tasty. Don't substitute with okra in this recipe as it's a different flavor profile.

Tips and Techniques

Don’t add the filé while the pot is still boiling—it can get stringy and ropy. Always remove from heat first, then stir in the filé. If you like a thicker gumbo, mash a few of the potato pieces against the side of the pot before adding the filé.

Ingredient Substitutions

  • salt meat: salt pork, pickled pork, or ham hock
  • filé: omit if unavailable

Equipment Needed

  • large soup pot or Dutch oven
  • separate pot for boiling salt meat

Historical Context

Potato gumbo was a common way for Cajun families to make a filling meal during hard times. Unlike seafood or chicken gumbo, this version relies on inexpensive salt meat and potatoes, making it accessible year-round.