Sat. Sep 26th, 2020

44 thoughts on “Louisiana Seafood Gumbo Recipe (Rigged)

  1. I love gumbo! It may be my favourite thing in the world but I don’t get to have it often. The rue seems so complicated to me and I can never get it right. But I’ve never considered using the oven to make it. I’ll have to try that out next time. Stop by my link-up, I would love to read more of your recipes!

    1. I struggled with the roux in the beginning too. Just takes practice. Thanks for commenting, Amy.

    1. I normally wind up only having one bowl of it, because I make it and then share it with whomever stops by. LOL. Thanks Tara!

  2. oh man that looks so yummy and perfect…sighs…there is no way I could make that, but I can definitely buy some…but won’t be as good.

    1. You could start with a small batch and see how it goes. I’m sure you could do it, Karen.

    1. Thanks Kriss. I don’t make it as often as I would like to because it’s time consuming. But oh so worth it when I do.

    1. I’m having an awesome weekend, Michelle. Try my recipe and let me know what you think.

  3. I’m allergic to shrimp but down here on the farm, we are ALWAYS doing a low country boil & the country boys have figured out that the city girl (me) doesnt need the epipen if they spoon me out a couple bowls & then throw the shrimp in last, ya reckon we could do the same thing here??? Thanks for sharing this recipe on the #LOBS weekend! ~A~

    1. Don’t want you to need the epipen, Amber. Whew! Yes, I think you could do the same thing. Or use chicken and sausage instead.

  4. Thank you for sharing this! My husband is from Louisiana and loves making gumbo. I’m thinking I’m going to surprise him with this recipe very soon 🙂

  5. Gumbo is on of my favorite meals. This recipe looks so delicious. I will have to try it soon.
    Will keep you posted on the outcome 🙂
    Stopped by from Blogelina. Will follow you on social media:)

  6. I just pinned your recipe (for some other people) ’cause I’m never ever ever ever ever gonna try it. Just imagine a vegetarian raised girl tryin’ the make gumbo for my husband and his Louisiana folk – they ain’t tryin’ to like it.

  7. My husband wanted to make a gumbo for the new year – that is until he discovered that they don’t sell file` powder around these parts. We had to settle on jambalaya instead. I’ll admit, I have always been terrified of making the roux. Growing up, I always heard, the base of a good gumbo is a good roux. Your recipe makes it sound so easy, I would have never thought to do it in the oven. I’ll have to try that the next time we’re able to make one.

    1. Happy New Year, Kennie! I saw your comment while I was in the grocery store, so I grabbed some file’ powder for you. I owe you from the September Challenge. I’m putting it in the mail tomorrow!

    1. I change up the seafood sometimes. I always do andouille sausage and shrimp, but I may add oysters or lump crabmeat too. Happy New Year, Joi!

  8. Hi, I am stopping by from Social Media Sunday. I pinned and liked your recipe. I followed your social media links.

    I noticed you are from Louisiana. We are going to visit New Orleans for a few days soon. Any suggestions? Do you have any posts that might give me some info?

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