Homemade Gumbo


Even though the majority of people didn’t care to see this…I’m doing this for the ones that did. I can not find it in me to ignore those that truly wanna read and be involved with me. So here’s to you guys. Thank you for giving me a reason to continue doing what I do. You are appreciated.

Okay, so I’ve now made this recipe three times. With each time I have made it, it has come out better and better. The hardest part is definitely making the roux. Momma taught me a trick that I’m about to share! I got my inspiration from a recipe on Pinterest. Let me be real though…I edited and edited. I don’t go by “cups or ounces” I go by numbers. Which then makes it so much easier for me. Here’s to nothing you guys. I really hope that you have success.


  • 2 large chicken breasts
  • 1 pack Savoies Andouille Sausage – bought mine at HEB. Looks like you can also buy at Wal-Mart
  • 1 tsp olive oil
  • 2-3 cups of rice, cooked according to box
  • 3 stalks of celery
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 tsp of minced garlic
  • 1/2 yellow onion
  • 1/2 cup all purpose flour
  • 1/2 cup of unsalted butter. – I used Land Lakes unsalted stick butter. 1 full stick is 1/2 a cup
  • 4 tsp of chicken bullion
  • 1 14.5 oz can of diced tomatoes. – I’m the type of person that does not like chunky. So I use the petite diced tomatoes. This also makes the tomatoes a similar size to your veggies.
  • 1 pack Pero Family Farms Okra-I do not use the full pack though, ONLY HALF!
  • 3 cups reserved water – from boiled chicken
  • 1 bay leaf
  • 1/2 tsp kosher salt
  • 1/2 tsp of crushed black pepper
  • 1/2 tsp dried basil
  • 1 tsp cayenne pepper – NOW, I love my food spicy…so if this is not you, maybe just add 1/2 a tsp
  • 1 tsp Cajun seasoning – I use my step dads homemade seasoning that he uses for his crawfish business Tails Crawfish – you can choose what you use. Obviously Tony Chacheres seasoning is a go to
  • 1/2 tsp Zatarain’s Gumbo File

Things you’ll need:

  • Large cooking pot
  • Small frying pan
  • Whisk, SILICONE if possible. This will prevent scratching your cookware
  • Measuring cup and spoons

  • Lets get to cooking babes!

    There are several ways to go about how you do this….but I’m the type to prep everything first so I don’t panic if I forget something.

    1. I cut all my veggies and protein up (andouille sausage, celery, bell peppers, onion,and garlic (if you have yours fresh…I cheat a bit and use the already minced garlic in a jar)) It’s so very important to make sure your veggies are cut the same size. This will allow them to cook through the same. If there is no cutting consistency then some veggies will be done sooner than others. WAIT TO CUT THE OKRA OR IT WILL GET STICKY. I cut my andouille sausage into rounds. Then the rounds in fours.

    2. Boil the chicken next. Fill your pot with 4 cups of water and the CHICKEN BULLION. DO NOT FORGET THAT PART. This will give the chicken more flavor. Add chicken to pot. Turn heat on high and wait about 20 minutes. After chicken is cooked through, remove and set aside. DO NOT drain all the water. SAVE 3 CUPS for later!

    • While your chicken is boiling you’ll notice a white film starting to form at the top. I typically scrape that out of the water as time goes by. Now I did read up on this…you don’t necessarily have to do it, but I choose to.

    3. While the chicken is boiling, I cut my okra up. Of course cutting the tops off and throwing the tips away. Once done cutting, sauté in a pan with a 1 tsp olive oil, stirring occasionally until soft. Set to the side for now.

    Making Roux…

    4. This is going to be the toughest part! For this part, keep your heat on low. You’ll also need the whisk now. Add the butter to the same pot you boiled the chicken in. (Cut the butter up into 4 pieces so it melts faster for you.) Whisk around until fully melted. After completing this, begin adding your flour. DO NOT PUT IN POT ALL AT ONCE. It’s very important to add the flour in little by little and whisk constantly. Once you have whisked all the lumps out, add a little more flour, and so on until you’ve used all the flour up. (If it gets too clumpy, you may have to start over. This happened to me the very first time I made it.) Continue whisking until the roux starts to turn a darker brown.

    5. Add all veggies and garlic. You can turn your heat back to medium/high. Stir occasionally. It’ll get tougher to stir, but continue to do so..this way the roux doesn’t burn. Continue to cook until veggies are tender.

    6. Add canned tomatoes (drained), andouille sausage, and okra. Cook this, while stirring occasionally, for about 7 minutes.

    7. Add the 3 cups reserved water. Stir, then add seasonings. (If you like your gumbo more soupy, add 1 extra cup of water. I like mine with more of a thickness to it.) Let simmer with pot loosely covered for 30 minutes.

    8. While pot is simmering, shred chicken with two forks or kitchen utensil if available. I also season my chicken with pepper, cajun seasoning, and cayenne. This will also help give a little boost of flavor. When the 30 minutes is up, add chicken and stir. Allow to simmer for an additional 15 minutes.

    9. This is when I get my rice started. We just use Minute Rice and it turns out fine. Garrett and I make 3 cups of rice to have some left over for the next day. Up to you on how many cups you would like to make.

    10. Once gumbo has simmered for the last 15 minutes. Turn heat off and add gumbo file. DO NOT TURN HEAT BACK ON AFTER!

    Wa La, you just made your first pot of gumbo!
    Serve to taste. I personally like more gumbo than rice. To each their own! Garrett adds Texas Petes Hot Sauce and I add Louisiana Hot Sauce.

    I really hope this helped SOMEONE. I know the first time I tried it with the Pinterest recipe..there were several things that were unclear for me. I’ve learned little things along the way thankfully. I wanted to be able to share them with you loves. Let me know if you try this and how it turns out!

    You are Beauty. Beauty is you.

    Ashley B