Ah, gumbo – the quintessential dish that warms the soul and satisfies the senses. This hearty, spicy stew originated in Louisiana and has since become a beloved staple across the Southern United States. Whether you’re a native New Orleanian or just a lover of rich, comforting food, there’s no denying the allure of a perfectly crafted gumbo.
In this article, we’ll take you on a culinary journey through 20 different spicy gumbo recipes that showcase the incredible diversity and complexity of this iconic dish. From classic chicken and sausage combinations to seafood-infused masterpieces, vegan twists, and even alligator-based creations, there’s something for everyone in our collection of mouthwatering recipes.
So grab your apron, sharpen your knife, and get ready to dive into the world of gumbo – where spice meets soul and comfort meets cuisine.
Classic Chicken and Sausage Gumbo
This hearty Louisiana-inspired stew combines tender chicken, plump sausage, and a rich, dark roux with aromatic vegetables and spices. Serve over rice for a satisfying and flavorful meal.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 1 lb smoked sausage, sliced
– 2 tablespoons vegetable oil
– 1 large onion, chopped
– 3 stalks celery, chopped
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup dark roux (see note)
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 1/4 cup chopped scallions, for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat. Add chicken and cook until browned, about 5 minutes. Remove from pot.
2. Add sausage to the pot and cook until browned, about 5 minutes. Remove from pot.
3. Reduce heat to medium. Add onion, celery, and garlic; cook until vegetables are tender, about 8 minutes.
4. Stir in chicken broth, roux, thyme, paprika, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until flavors have melded together.
5. Add browned chicken and sausage back to the pot; stir to combine. Simmer for an additional 10-15 minutes or until chicken is cooked through.
6. Taste and adjust seasoning as needed. Serve hot, garnished with scallions.
Cooking Time: 45-50 minutes
Seafood Gumbo with Shrimp and Crab
A classic Louisiana dish, this Seafood Gumbo combines succulent shrimp and crab with a rich and flavorful roux-based broth.
Ingredients:
– 1 lb large shrimp, peeled and deveined
– 1/2 cup lump crab meat
– 2 tablespoons vegetable oil
– 1 small onion, chopped
– 3 stalks celery, chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– 1 can (14.5 oz) diced tomatoes
– 1 cup long-grain rice
– 4 cups seafood broth
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion, celery, and garlic; cook until vegetables are tender.
2. Stir in paprika and cayenne pepper; cook for 1 minute.
3. Add shrimp and crab meat; cook until pink and flaky.
4. Add diced tomatoes, rice, and seafood broth. Bring to a boil; reduce heat and simmer for 20-25 minutes or until rice is tender.
5. Season with salt and pepper to taste. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Spicy Andouille Sausage Gumbo
Spicy Andouille Sausage Gumbo Recipe
A hearty and spicy gumbo recipe that combines the rich flavors of Andouille sausage, onions, bell peppers, and dark roux. Perfect for a cold winter’s day or anytime you crave a satisfying bowl of goodness.
Ingredients:
– 1 lb Andouille sausage, sliced
– 2 medium onions, chopped
– 2 large bell peppers (any color), chopped
– 3 stalks celery, chopped
– 2 cloves garlic, minced
– 1 cup dark roux
– 2 cups chicken broth
– 1 tsp dried thyme
– 1/2 tsp cayenne pepper
– Salt and black pepper, to taste
– 2 tbsp filé powder (optional)
– Chopped scallions and parsley, for garnish
Instructions:
1. In a large pot or Dutch oven, cook the sausage over medium-high heat until browned, about 5 minutes.
2. Remove the sausage and set aside. Add the onions, bell peppers, and celery to the pot. Cook until the vegetables are tender, about 10 minutes.
3. Add the garlic, dark roux, chicken broth, thyme, cayenne pepper, salt, and black pepper to the pot. Stir well.
4. Return the sausage to the pot and simmer for 20-25 minutes or until the flavors have melded together.
5. Taste and adjust seasoning as needed. Serve hot, garnished with scallions and parsley.
Cooking Time: 45-50 minutes
Vegetable Gumbo with Okra and Tomatoes
A hearty and flavorful stew that combines the best of Southern cooking, this Vegetable Gumbo is a perfect blend of spices, vegetables, and okra. It’s a comforting dish that’s sure to become a family favorite.
Ingredients:
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 cups mixed vegetables (bell peppers, carrots, zucchini, etc.)
– 1 cup okra, sliced
– 2 cups diced tomatoes
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons vegetable oil
– 2 cups vegetable broth
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add mixed vegetables, okra, paprika, cayenne pepper, salt, and black pepper. Cook for an additional 5 minutes.
3. Stir in diced tomatoes and vegetable broth. Bring to a simmer.
4. Reduce heat to low and let gumbo cook for 20-25 minutes or until the flavors have melded together.
Cooking Time: 25-30 minutes
Creole Gumbo with Tasso Ham
This traditional Creole dish combines the rich flavors of Andouille sausage, chicken, and tender tasso ham in a hearty gumbo. Serve over steamed rice for a comforting meal.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 1/2 cup Andouille sausage, sliced
– 1/4 cup tasso ham, diced
– 2 tbsp vegetable oil
– 1 large onion, chopped
– 3 stalks celery, chopped
– 2 cloves garlic, minced
– 1 tsp dried thyme
– 1/2 tsp cayenne pepper
– 1/2 tsp paprika
– 1/4 cup filé powder (optional)
– 1 can diced tomatoes
– 2 cups chicken broth
– Salt and black pepper, to taste
– Steamed rice, for serving
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add sausage, cooking until browned, about 5 minutes.
3. Add chicken, cooking until browned, about 5-7 minutes.
4. Add onion, celery, garlic, thyme, cayenne pepper, and paprika. Cook until vegetables are tender, about 10 minutes.
5. Stir in tasso ham, diced tomatoes, and chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until flavors have melded together.
6. Season with salt and black pepper to taste.
7. Serve over steamed rice.
Cooking Time: 35-40 minutes
Slow-Cooked Duck Gumbo
This hearty gumbo recipe is a twist on the classic dish, featuring tender duck instead of traditional chicken or sausage. The slow-cooking process allows for deep flavors to meld together, making this a perfect comfort food for any occasion.
Ingredients:
– 1 lb boneless duck breast or thighs
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 stalks celery, chopped
– 2 cloves garlic, minced
– 1 cup diced tomatoes
– 1 cup chicken broth
– 1 teaspoon dried thyme
– 1/2 teaspoon cayenne pepper
– Salt and pepper to taste
– 2 tablespoons filé powder (optional)
– Cooked rice or crusty bread for serving
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Add duck and cook until browned, about 5 minutes.
2. Add onion, celery, and garlic; cook until vegetables are tender, about 10 minutes.
3. Stir in diced tomatoes, chicken broth, thyme, cayenne pepper, salt, and pepper. Bring to a boil, then reduce heat to low.
4. Simmer gumbo for 1-2 hours or overnight.
5. Serve hot over cooked rice or with crusty bread, garnished with filé powder if desired.
Cooking Time: 1-2 hours or overnight
Turkey and Smoked Sausage Gumbo
This hearty gumbo recipe combines the rich flavors of turkey and smoked sausage with traditional Cajun spices, creating a delicious one-pot dish perfect for any occasion.
Ingredients:
– 1 lb boneless, skinless turkey breast or thighs, cut into bite-sized pieces
– 2 smoked sausages (such as Andouille or Kielbasa), sliced
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 stalks celery, chopped
– 2 cloves garlic, minced
– 1 cup diced bell peppers (any color)
– 1 can (14.5 oz) diced tomatoes
– 2 cups chicken broth
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons filé powder (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add turkey, sausage, onion, celery, and garlic; cook until browned, about 5-7 minutes.
2. Add bell peppers, diced tomatoes, chicken broth, thyme, paprika, salt, and pepper. Stir to combine.
3. Bring mixture to a boil, then reduce heat to low and simmer for 20-25 minutes or until turkey is cooked through.
4. Taste and adjust seasoning as needed. Serve hot over rice.
Cooking Time: Approximately 30-40 minutes
Spicy Shrimp and Okra Gumbo
Get ready for a flavorful and spicy twist on the classic gumbo recipe! This Spicy Shrimp and Okra Gumbo is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 lb large shrimp, peeled and deveined
– 2 cups okra, sliced
– 1 large onion, chopped
– 3 stalks celery, chopped
– 2 cloves garlic, minced
– 1 teaspoon cayenne pepper
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can diced tomatoes (14.5 oz)
– 1 cup long-grain rice
– 2 tablespoons vegetable oil
– 2 cups chicken broth
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add shrimp and cook until pink, about 2-3 minutes per side; set aside.
3. In the same skillet, add okra, onion, celery, garlic, cayenne pepper, paprika, salt, and black pepper. Cook until vegetables are tender, about 5-7 minutes.
4. Add diced tomatoes, rice, and chicken broth to the skillet. Stir well.
5. Return shrimp to the skillet and stir to combine.
6. Reduce heat to low and simmer for 10-15 minutes or until flavors have melded together.
Cooking Time: 20-25 minutes
Cajun Gumbo with Crawfish
Experience the rich flavors of Louisiana’s culinary heritage with this classic Cajun Gumbo recipe, featuring succulent crawfish and a savory blend of spices.
Ingredients:
– 1 lb crawfish tails, thawed
– 2 tablespoons vegetable oil
– 1 large onion, chopped
– 3 stalks celery, chopped
– 3 cloves garlic, minced
– 1 teaspoon Cajun seasoning
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1 can (14.5 oz) diced tomatoes
– 1 cup long-grain rice
– 2 cups chicken broth
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion, celery, and garlic; sauté until vegetables are tender.
3. Add crawfish, Cajun seasoning, paprika, and cayenne pepper; cook for 5 minutes.
4. Stir in diced tomatoes and chicken broth; bring to a boil.
5. Reduce heat to low and simmer, covered, for 20-25 minutes or until rice is cooked.
6. Season with salt and pepper to taste.
7. Garnish with chopped parsley, if desired.
Cooking Time: 30-40 minutes
Gumbo Z’Herbes (Green Gumbo)
A classic Creole dish from Louisiana, this Green Gumbo is a flavorful and hearty soup made with a variety of vegetables, herbs, and spices. Perfect for a chilly evening or as a comforting side dish.
Ingredients:
– 2 tablespoons vegetable oil
– 1 large onion, chopped
– 3 stalks celery, chopped
– 3 cloves garlic, minced
– 1 cup chopped green beans
– 1 cup sliced mushrooms
– 1 cup diced tomatoes
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped scallions (green onions)
– 2 teaspoons dried thyme
– 1 teaspoon paprika
– Salt and pepper, to taste
– 4 cups chicken broth
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion, celery, and garlic; cook until tender, about 5 minutes.
3. Add green beans, mushrooms, tomatoes, parsley, scallions, thyme, paprika, salt, and pepper. Cook for an additional 5 minutes.
4. Pour in chicken broth and bring to a simmer.
5. Reduce heat to low and let cook for 20-25 minutes or until vegetables are tender.
Cooking Time: 30-35 minutes
Oyster Gumbo with Rich Roux
A classic Creole dish from Louisiana, this hearty gumbo combines succulent oysters with a rich, dark roux and a medley of vegetables. Served over steamed rice, it’s a true comfort food.
Ingredients:
– 1 lb oysters, shucked and drained
– 2 tbsp vegetable oil
– 1 large onion, chopped
– 3 stalks celery, chopped
– 2 cloves garlic, minced
– 1 tsp paprika
– 1/2 tsp cayenne pepper
– 1/2 tsp dried thyme
– 1/4 cup all-purpose flour
– 2 cups fish stock
– 1 can (14.5 oz) diced tomatoes
– Salt and pepper, to taste
Instructions:
1. In a large pot or Dutch oven, heat the oil over medium-high.
2. Add onion, celery, and garlic; cook until vegetables are tender, about 5 minutes.
3. Stir in paprika, cayenne pepper, and thyme; cook for 1 minute.
4. Gradually add flour, whisking continuously to prevent lumps.
5. Cook the roux for 5-7 minutes, or until it reaches a dark chocolate color.
6. Add fish stock, diced tomatoes, salt, and pepper; stir to combine.
7. Reduce heat to low; simmer for 10-15 minutes.
8. Stir in oysters; cook until they’re heated through, about 2-3 minutes.
9. Serve gumbo over steamed rice.
Cooking Time: 30-40 minutes
Quinoa and Black-Eyed Pea Gumbo
This hearty dish combines the nutty flavor of quinoa with the creamy sweetness of black-eyed peas, all wrapped up in a rich and flavorful gumbo. Perfect for a cold winter’s night or a satisfying lunch.
Ingredients:
– 1 cup quinoa
– 2 cups water
– 1 cup dried black-eyed peas
– 2 tablespoons olive oil
– 1 small onion, chopped
– 3 stalks celery, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 can diced tomatoes (14.5 oz)
– 1 cup chicken broth
Instructions:
1. Rinse quinoa and cook according to package instructions.
2. In a large pot, heat oil over medium-high. Add onion, celery, and garlic; sauté until tender.
3. Add cumin, paprika, salt, and pepper; stir 1 minute.
4. Stir in black-eyed peas, diced tomatoes, and chicken broth. Bring to a boil, then reduce heat and simmer 30 minutes.
5. Combine cooked quinoa with gumbo mixture. Simmer an additional 10-15 minutes.
Cooking Time: 45-50 minutes
Spicy Vegan Gumbo with Mushrooms
Spicy Vegan Gumbo with Mushrooms Recipe
Get ready to spice up your mealtime with this bold and flavorful vegan gumbo, packed with sautéed mushrooms and a kick of heat from cayenne pepper.
Ingredients:
– 1 tablespoon olive oil
– 1 medium onion, chopped
– 2 cups mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper
– 1 can diced tomatoes (14.5 oz)
– 4 cups vegetable broth
– 2 tablespoons tomato paste
– Salt and black pepper to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the onion, mushrooms, and garlic; cook until the vegetables are tender, about 5 minutes.
3. Stir in the cumin, smoked paprika, and cayenne pepper; cook for 1 minute.
4. Add the diced tomatoes, vegetable broth, and tomato paste; bring to a simmer.
5. Reduce heat to low and let cook for 30 minutes or until the flavors have melded together.
6. Season with salt and black pepper to taste.
7. Garnish with chopped parsley or cilantro, if desired.
Cooking Time: 40 minutes
Alligator Gumbo with Holy Trinity
A classic Cajun dish that combines the flavors of andouille sausage, bell peppers, and onions with tender alligator meat.
Ingredients:
– 1 lb alligator meat, cut into bite-sized pieces
– 1 lb andouille sausage, sliced
– 2 large bell peppers, chopped
– 1 large onion, chopped
– 3 stalks celery, chopped
– 1 tsp dried thyme
– 1 tsp paprika
– 1/2 tsp cayenne pepper
– Salt and black pepper to taste
– 2 tbsp vegetable oil
– 1 cup chicken broth
Instructions:
1. In a large pot or Dutch oven, heat the oil over medium-high heat.
2. Add the sausage and cook until browned, about 5 minutes. Remove from pot.
3. Add the bell peppers, onion, and celery to the pot. Cook until vegetables are tender, about 10 minutes.
4. Add the alligator meat, thyme, paprika, cayenne pepper, salt, and black pepper to the pot. Stir to combine.
5. Add the chicken broth to the pot and bring to a boil.
6. Reduce heat to low and simmer for 15-20 minutes or until alligator is tender.
Cooking Time: 30-40 minutes
Smoked Turkey Neck Gumbo
A classic Louisiana dish gets a smoky twist with this recipe that’s perfect for a hearty meal or a big gathering.
Ingredients:
– 1 smoked turkey neck, chopped
– 2 tablespoons vegetable oil
– 1 large onion, chopped
– 3 stalks celery, chopped
– 2 cloves garlic, minced
– 1 cup long-grain rice
– 2 cups chicken broth
– 1 can diced tomatoes (14.5 oz)
– 1 teaspoon paprika
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion, celery, and garlic; cook until vegetables are tender, about 5 minutes.
3. Add smoked turkey neck, rice, chicken broth, diced tomatoes, paprika, salt, and pepper. Stir well.
4. Bring mixture to a boil, then reduce heat to low and simmer, covered, for 1 hour or until turkey is tender.
5. Taste and adjust seasoning as needed. Serve hot, garnished with chopped scallions if desired.
Cooking Time: About 2 hours (including prep time)
Spicy Sausage and Chicken Gumbo
A hearty, spicy stew that’s perfect for a cold winter’s night. This recipe combines juicy chicken and spicy sausage with the rich flavors of okra and rice.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 spicy sausages (such as Andouille or kielbasa), sliced
– 2 tbsp vegetable oil
– 1 large onion, chopped
– 3 stalks celery, chopped
– 2 cloves garlic, minced
– 1 cup diced tomatoes
– 1 cup chicken broth
– 1 tsp dried thyme
– 1/2 tsp cayenne pepper
– 1/2 tsp paprika
– Salt and pepper to taste
– 1 cup uncooked white rice
– 2 tbsp chopped fresh parsley, for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add chicken, sausage, onion, celery, and garlic; cook until browned, about 5 minutes.
3. Add tomatoes, broth, thyme, cayenne pepper, paprika, salt, and pepper; stir to combine.
4. Bring mixture to a boil, then reduce heat to low and simmer for 20-25 minutes or until chicken is cooked through.
5. Stir in rice and cook for an additional 2-3 minutes or until heated through.
6. Serve hot, garnished with parsley.
Cooking Time: 30-35 minutes
Red Bean and Andouille Gumbo
This classic Louisiana dish is a staple of Creole cuisine, perfect for cold winter nights or special occasions. This recipe combines the rich flavors of red beans with the spicy kick of andouille sausage.
Ingredients:
– 1 pound dried red kidney beans, soaked overnight and drained
– 1 pound andouille sausage, sliced
– 2 tablespoons vegetable oil
– 1 medium onion, chopped
– 3 stalks celery, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 cups chicken broth
– 2 cups water
Instructions:
1. In a large pot or Dutch oven, heat the oil over medium-high heat.
2. Add the sausage and cook until browned, about 5 minutes.
3. Add the onion, celery, and garlic; cook until the vegetables are tender, about 5 minutes.
4. Add the soaked red beans, cumin, paprika, salt, and pepper. Stir to combine.
5. Pour in the chicken broth and water. Bring to a boil, then reduce heat to low and simmer for 1 hour or until the beans are tender.
Cooking Time: 1 hour
Gumbo with Fried Catfish
This hearty dish combines the rich flavors of gumbo with the crispy, fried goodness of catfish. A match made in heaven!
Ingredients:
– 1 lb catfish fillets
– 2 cups gumbo mix (containing okra, rice, and spices)
– 1 cup vegetable oil
– 1 large onion, chopped
– 3 stalks celery, chopped
– 2 cloves garlic, minced
– 1 cup fish broth
– 1/4 cup filé powder (optional)
– Salt and pepper to taste
– 2 tbsp Worcestershire sauce
– Lemon wedges, for serving
Instructions:
1. Heat 1/2 cup oil in a large skillet over medium-high heat.
2. Add catfish and fry until golden brown, about 3-4 minutes per side.
3. Remove fish from skillet; set aside.
4. Reduce heat to medium and add remaining 1/2 cup oil, onion, celery, and garlic. Cook until vegetables are tender, about 5 minutes.
5. Stir in gumbo mix, fish broth, filé powder (if using), salt, and pepper. Bring mixture to a simmer.
6. Return catfish to skillet; stir to coat with gumbo mixture.
7. Reduce heat to low and let simmer for 10-15 minutes or until flavors have melded together.
8. Serve hot with lemon wedges on the side.
Cooking Time: Approximately 25 minutes
Okra-Free Filé Gumbo
A classic Louisiana dish gets a twist with this okra-free Filé gumbo recipe, perfect for those who don’t like the slimy texture of okra. This hearty stew is packed with flavorful ingredients and spices that will transport you to the bayous of New Orleans.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 tablespoons vegetable oil
– 1 large onion, chopped
– 3 stalks celery, chopped
– 3 cloves garlic, minced
– 1 cup diced tomatoes
– 1 cup long-grain rice
– 2 teaspoons Filé powder
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 cups chicken broth
– 1/4 cup chopped scallions, for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add chicken, onion, celery, and garlic; cook until browned.
3. Stir in rice, Filé powder, cumin, paprika, salt, and pepper.
4. Add diced tomatoes and chicken broth; bring to a boil.
5. Reduce heat to low and simmer for 20-25 minutes or until the rice is tender.
Cooking Time: 30-35 minutes
Spicy Crab and Corn Gumbo
This hearty gumbo combines the sweetness of corn with the spiciness of crab, perfect for a warm and satisfying meal.
Ingredients:
– 1 lb jumbo lump crab meat
– 2 cups frozen corn kernels
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp paprika
– 1/2 tsp cayenne pepper
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp vegetable oil
– 1 cup long-grain rice
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion, garlic, and bell pepper; cook until tender, about 5 minutes.
3. Stir in crab meat, corn kernels, paprika, cayenne pepper, salt, and black pepper.
4. Cook for 2 minutes.
5. Add diced tomatoes; stir to combine.
6. Bring to a simmer and cook for 10-12 minutes or until the flavors have melded together.
7. Serve over cooked rice.
Cooking Time: 20-22 minutes
Summary
Get ready to spice up your comfort food game with these 20 soulful gumbo recipes! From classic chicken and sausage to seafood and vegetarian options, there’s something for everyone. Try Slow-Cooked Duck Gumbo or Spicy Vegan Gumbo with Mushrooms for a twist on tradition. For a taste of the bayou, try Seafood Gumbo with Shrimp and Crab or Cajun Gumbo with Crawfish. And for those looking for a little less heat, there are plenty of options to suit your spice level. Whether you’re in the mood for something hearty and comforting or light and flavorful, these gumbo recipes have got you covered.
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