Warm up with a bowl of this hearty gumbo, loaded with tender chicken, savory pork sausage, succulent shrimp, okra, tomatoes and rice. It’s a Louisiana-inspired classic that brings big flavor to your table without the fuss.
Pair it with crispy, buttery garlic bread for the perfect combination. Simply heat the gumbo, bake the bread and dinner is served. This satisfying meal is ideal for busy weeknights when you crave something comforting and delicious.
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Recipe details
Nutrition per serving
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Values are calculated per serving from ingredient amounts and the ingredient nutrition reference per 100g. Allergen and diet labels use available ingredient metadata and name matching; always check product labels for strict diets or allergies.
Ingredients
Instructions
- Keep the gumbo frozen or refrigerated until ready to use.
- To heat the gumbo on the stovetop: Bring a pot of water to a boil. Place the sealed bag of gumbo in the boiling water and cook for 20 minutes. Carefully remove the bag (it will be very hot). Cut one corner with scissors and pour the gumbo into a serving bowl.
- To heat the gumbo in the microwave: Cut one corner of the bag and pour the gumbo into a microwave-safe container (do not microwave in the bag). Cover loosely with microwave-safe plastic wrap or a paper towel. Microwave on high, stirring halfway through, for 5-6 minutes. The container and gumbo will be very hot.
- For the garlic bread: Preheat your oven to 400°F. Place the garlic bread on a lightly oiled baking sheet. Bake until golden brown, about 12 minutes. Separate into slices and serve alongside the gumbo.
Recipe Tips
For a thicker gumbo, let it simmer uncovered for a few minutes after reheating.
Customize with hot sauce or fresh herbs like parsley or green onions.
Leftover gumbo can be refrigerated for up to 3 days.
FAQ
Can I use frozen shrimp in this gumbo?
The recipe already includes shrimp, but if you want to add extra, thaw and stir in cooked shrimp just before serving.
How do I store leftover gumbo?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Can I make this gumbo in a slow cooker?
This recipe is designed for quick reheating, but you can transfer the gumbo to a slow cooker on low for 1-2 hours to keep warm.
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