Both my family and my fiancé’s family are from the south. We just love southern foods, especially gumbo! Now the best gumbo has so much in it, it’s a dish you only make about 3-4 times a year because it’s so expensive. I mean, an authentic Louisiana gumbo has large shrimp, crab, crawfish, and Andouille sausage. To feed a family of four or more, you’re coming out of pocket with well over $100. And sometimes, you just don’t have time for that! Ohh, and let’s not forget the roux!
So, when I’m short on time and stingy with cash, I make this excellent economic gumbo. Don’t worry, the taste is amazing and made my fiancé get off the phone to eat (you can rarely catch him off the darn phone)!
To get this party started, you’ll need Zatarian’s Gumbo Mix with Rice or the Zatarain’s Gumbo Base.
Get a bag or two of medium to large shrimp. Allow to thaw in cold water. Once they are defrosted, pull the shell off the tails and discard. Let the shrimp sit in cold water until it’s time to add into the gumbo.
- Once everything is done, it’s time to start adding your Zatarian’s mix to the stockpot. I used my large pot and had just the right amount of water! Go figure.
- Let it boil for about 15 minutes, then start adding your sausage and chicken back in.
- Allow to boil for 5 minutes, then add your vegetables in for another 6-7 minutes.
- Finally, throw the crabmeat and shrimp in. Mix everything well and it can simmer while the pot is off.
Serve it up with oyster crackers and you have an entire meal! I made mine with the Zatarian’s Gumbo Mix with Rice, so I didn’t need to add rice with mine.