Pe-Paw's Quick Gumbo

8 servings Prep: 10 m Cook: 50 m Total: 1 h Beginner
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Pe-Paw's Quick Gumbo
You don’t have to be Cajun to make gumbo anymore. Gumbo Mix can help you out when you need it. This quick version uses store-bought gumbo mix with your choice of fresh chicken, sausage, or shrimp plus okra and seasonings. Serve over rice with saltine crackers for a good Cajun gumbo with much of the work done for you.

Ingredients

8 servings
  • 1 cup gumbo mix (store-bought)
  • 1-2 lbs chicken, sausage, or shrimp (your choice)
  • 2 cups chicken broth
  • 1 cup okra, boiled and salted
  • 1 tsp seasoned salt
  • 1 tsp onion and garlic salt
  • 1 tsp thyme
  • 3 bay leaves
  • 3 cups rice, cooked and hot

Step-by-Step Instructions

  1. In a large boiler pot or Dutch oven, combine the gumbo mix, your choice of meat (chicken, sausage, or shrimp), chicken broth, boiled okra, seasoned salt, onion and garlic salt, thyme, and bay leaves.
  2. Bring to a boil, then reduce heat and simmer for 45-50 minutes if using chicken or sausage, or 15-20 minutes if using shrimp, until the meat is fully cooked and flavors have melded.
  3. Remove bay leaves before serving.
  4. Serve hot over cooked rice with saltine crackers on the side.

Common Problems and Solutions

Q: Can I use more than one type of meat?

A: Absolutely! Many gumbo recipes combine proteins - try sausage and shrimp together, or chicken and sausage. Just add the longer-cooking meats (chicken, sausage) first and add shrimp in the last 15-20 minutes.

Q: My gumbo seems thin - how do I thicken it?

A: The gumbo mix should provide thickness, but if needed you can simmer it longer uncovered to reduce and concentrate it, or add a bit more gumbo mix dissolved in warm broth.

Tips and Techniques

For extra flavor, brown your sausage or chicken in the pot first before adding the other ingredients. The fond (browned bits) will add depth to the gumbo. Also, let it sit for 10-15 minutes after cooking - gumbo always tastes better after the flavors have had time to marry.

Ingredient Substitutions

  • gumbo mix: make your own roux with 1/2 cup flour and 1/2 cup oil
  • chicken broth: seafood stock or vegetable broth
  • boiled okra: frozen cut okra or file powder

Equipment Needed

  • Large boiler pot or Dutch oven
  • Wooden spoon for stirring

Historical Context

Gumbo is the quintessential Louisiana dish with roots in West African, French, Spanish, and Native American cooking. While traditional gumbo requires time and skill to make a proper roux, packaged gumbo mix became popular in Louisiana as a convenient shortcut that still delivers authentic flavor.