Serving: Gumbo is best served steaming hot over fluffy white rice with crusty bread on the side.
Storage: Store leftovers in the refrigerator for up to 3 days. The flavors deepen overnight, making it even better the next day.
Freezing: Freeze cooled gumbo in airtight containers for up to 2 months. Thaw and reheat gently on the stove.
Variations
Add sausage: Include smoked andouille sausage for a heartier flavor.
More seafood: Add crawfish tails or scallops for a seafood lover’s twist.
Spice it up: Increase cayenne or add hot sauce to suit your heat preference.
Okra alternative: If you’re not a fan of okra, use filé powder (ground sassafras leaves) to thicken and flavor the gumbo.
FAQ
Do I need to use seafood stock?
Seafood stock adds authentic flavor, but chicken stock is a fine substitute if that’s what you have on hand.
Can I make the roux ahead of time?
Yes. A roux can be made in advance and stored in the refrigerator for up to a week or even frozen for longer storage.
How do I avoid burning the roux?
Keep the heat moderate and stir constantly—once it scorches, you’ll need to start over. Patience is key.
