OK, if you’re from Louisiana you should probably stop reading right now. This is my super easy gumbo recipe. What makes it easy is that you don’t have to make a roux. I’ve been told this should be called “Texas Gumbo” because of that reason but I can’t find any information online to know why or if that’s true. All I know is that it’s easy and it’s GOOD!
Since the word “gumbo” originates from an African word meaning “okra” I don’t mind calling this recipe gumbo even if it doesn’t have a roux.
Webster also defines “gumbo” as “a soup thickened with okra pods or filé and containing meat or seafoods and usually vegetables”. That still fits this recipe… so here it is:
Easy Texas Gumbo Recipe
Ingredients:
- olive oil
- 1 onion, diced
- 3-4 stalks celery, sliced
- 1 bag frozen red, yellow, green bell peppers (Or you can use fresh. The frozen bag is cheaper at my store and faster so I use it.)
- 1 bag frozen sliced okra
- 1 can diced tomatoes
- 1 quart chicken stock
- 1 package turkey sausage, sliced
- 1-2 chicken breasts
- shredded carrots (optional – I put them in this time because we’re trying to eat more veggies and I can’t taste them in the gumbo!)
- 1-2 teaspoons Tony Chachere’s Creole Seasoning
- water (to cover and as needed)
Directions:
- In a large soup pot, saute the onion and celery in olive oil.
- Add all the other ingredients and bring to a boil. Reduce heat and simmer for at least an hour.
- Remove the chicken breasts, shred, and return to pot.
- Serve with rice.
See, I told you my gumbo recipe was easy. I can pretty much guarantee you that I’ll never post a complicated recipe on my blog. You’ll have to go somewhere else for that!
Here’s another favorite on my blog:
And if you want a more traditional gumbo recipe try these:
- Best Ever Seafood Gumbo, Southern Living
- Authentic New Orleans Style Gumbo, Tastes Better From Scratch
- Emeril’s Classic Seafood Gumbo
Leave a comment and let me know what your favorite soup is.
‘Til the next project,
Ann @ Duct Tape and Denim
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Featured on: Family Fun Friday
Hi!
I’m from Texas, and while your soup indeed looks lovely, we still wouldn’t call it “gumbo” here. My gumbo is made from an old, hand written family recipe which definitely includes a roux (as do all others I’ve ever tried).
What your recipe does remind me of — and it’s quite good too — is a shrimp or seafood Creole, which is made without a roux and with tomatoes! Looks like a fantastic recipe regardless, but definitely closer to a seafood Creole. Both are made and well-loved around here 🙂