Houma Gumbo

6 servings Prep: 15 m Cook: 1 h 15 m Total: 1 h 30 m Beginner
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There are many ways to make gumbo with roux, without roux, with okra, without okra, with filé and without filé. This gumbo’s basic base and flavor is created with filé (ground sassafras leaves) and your choice of meat or shrimp. Houma is located in Terrebonne parish in Southern Louisiana. Sometimes given as Ouma (French) or Huma. The name translates literally as ‘red’ and is apparently a shortened form of Saktci-homma, the name of the Chakchiuma meaning ‘red crawfish!’

Ingredients

6 servings
  • 2 large onions, chopped
  • meat of your choice (chicken, shrimp, or combination)
  • Cajun or Creole seasonings of your choice
  • 3 to 5 tablespoons of filé
  • water or stock
  • optional

Step-by-Step Instructions

  1. Fill a large soup or gumbo pot with water or stock (about 2-3 quarts). Add the chopped onions and boil until they are clear and translucent, about 10-15 minutes.
  2. Season the meat to taste with your choice of seasonings. If you do not have Cajun or Creole seasonings, you may season with salt, black pepper, red pepper, garlic, and onion powder.
  3. Add the seasoned meat to the pot. Over medium to high heat, cook the meat thoroughly, 30-45 minutes for chicken or other meats.
  4. If using egg, when the gumbo is boiling, first by stirring the gumbo, create a whirlpool effect. Crack the egg(s) into the gumbo. The egg will swirl into the mixture and cook almost immediately. Or you may boil the eggs separately and add sliced boiled eggs to the mixture.
  5. If adding shrimp (the author’s preference), add it now and cook for 10 to 15 minutes longer until the shrimp turns pink.
  6. Remove from heat and add the filé, stirring well. Do not boil after adding filé as it can become stringy.
  7. You will need to ‘activate’ the filé’s flavor: Scoop some of the broth with a ladle and pour it back into the pot like a waterfall, repeating this several times. You will see the consistency of the broth change and thicken; once the consistency has changed, it’s ready to serve over rice.

Common Problems and Solutions

Q: Why did my gumbo get stringy after adding filé?

A: Never boil the gumbo after adding filé, as heat causes it to become ropey and stringy. Remove from heat first, then stir in the filé and use the ladling technique to activate it.

Q: Can I add both filé and okra?

A: Traditional Cajun cooks say 'never filé and okra together'—they're two different thickening methods. This recipe is specifically a filé gumbo, so skip the okra.

Q: My gumbo seems thin even after adding filé. What went wrong?

A: Make sure to do the ladling technique described in the recipe—scooping broth and pouring it back like a waterfall multiple times. This activates the filé's thickening power. If still thin, you may need a bit more filé.

Tips and Techniques

The whirlpool technique for adding raw eggs creates beautiful egg ribbons throughout the gumbo—a traditional Cajun touch that adds richness and protein. Make sure the gumbo is at a rolling boil before adding the eggs.

Ingredient Substitutions

  • filé powder: okra as a thickener
  • Cajun or Creole seasoning: combination of salt, black pepper, cayenne, garlic powder, and onion powder
  • chicken: turkey, duck, or andouille sausage

Equipment Needed

  • large soup pot or gumbo pot (6-8 quart capacity)
  • ladle
  • long-handled spoon for stirring

Historical Context

Houma (sometimes spelled Ouma in French or Huma) is named after the Chakchiuma people, with the name meaning ‘red crawfish.’ This Terrebonne Parish gumbo style reflects the area’s abundance of seafood and the preference for filé over roux in some traditional Houma families.