Patti LaBelle’s Gumbo Recipe

If you want real gumbo, you have to get the roux right—it takes patience, but it is SO worth ya’ll!

I stir mine constantly over medium heat until it’s deep brown, which gives the whole dish its signature richness.

The holy trinity—onions, bell peppers, and celery—goes in right after the roux to soak up all that toasted flavor.

You should add your shrimp toward the end so they stay tender instead of turning rubbery.

A little Cajun seasoning gives it a good punch, but homemade stock makes it even better.

A big pot of this never lasts long in my house!

How to Make Patti LaBelle’s Gumbo

Ingredients

• 1 cup Oil
• 1 cup Flour
• 2 cups Chicken Broth
• 1 cup Water
• 1 large Bell Pepper (chopped)
• 2 ribs Celery (chopped)
• 1 large Onion (chopped)
• 1 bulb Garlic (chopped)
• 1 lb Shrimp (peeled and deveined)
• 1 lb Crabmeat
• 1 can Tomatoes (32 oz.)
• 2 tsp File Powder (optional)
• Salt to taste
• Pepper to taste

Step-by-Step Instructions

Step 1:

In a large pot, heat the oil over medium heat.

Add the flour and stir constantly for 20–25 minutes until the roux becomes a dark brown color.

Step 2:

Add the chopped bell pepper, celery, onion, and garlic to the pot.

Cook until the vegetables are soft, around 5 minutes.

Step 3:

Stir in the chicken broth, water, and canned tomatoes.

Bring the mixture to a gentle simmer.

Step 4:

Add the shrimp and crabmeat.

Let the gumbo simmer for about 30 minutes, stirring occasionally.

Step 5:

If desired, stir in the file powder and let the gumbo stand for 5 minutes before serving.

Tips and Tricks for Making This Recipe

Stirring the Roux:

Make sure to stir the roux constantly to prevent it from burning, as the roux is the heart of your gumbo.

Choosing the Right Seafood:

Using fresh seafood enhances the dish’s flavors, but if you don’t have access, frozen options work well too.

Thickness Preference:

Adjust the gumbo’s thickness by varying the amount of water or chicken broth you add during simmering.

Enhancing Flavor:

To add extra depth to the gumbo, include sausage slices or okra, but be cautious of over-seasoning.

Final Touch:

For added flavor complexity, let the gumbo rest for a couple of hours before serving, so the flavors meld beautifully.

What to Serve with Patti Labelle Gumbo Recipe

Cornbread

Cornbread has a slightly sweet flavor and crumbly texture that pairs perfectly with gumbo.

It’s fantastic for soaking up all that delicious broth.

Try making it in a cast iron skillet for an authentic taste!

Coleslaw

A refreshing side of coleslaw offers a great contrast to the rich and spicy flavors of gumbo.

Prepare it with shredded cabbage, carrots, and a tangy dressing to add a cool crunch to your meal.

French Bread

Crusty French bread is an excellent choice to serve alongside your gumbo.

Not only is it perfect for dipping, but it also enhances the rustic feel of your dish. Make sure to have plenty for everyone!

Roasted Brussels Sprouts

If you’re looking for something new, roasted Brussels sprouts could be a great addition.

The crispy, caramelized edges pair wonderfully with gumbo, offering a touch of bitterness that complements the spices nicely.

Avocado Salad

An avocado salad with tomatoes and a light vinaigrette can provide a refreshing balance to your meal.

The creaminess of the avocado is a nice counterpart to the spiciness of the gumbo.

Add some cilantro for extra zest!

Variations and Substitutions

Seafood Options

You can swap out Patti Labelle’s classic chicken and sausage for a seafood twist.

Shrimp, crab, and oysters are excellent choices to add a taste of the ocean.

Remember to adjust cooking times since seafood cooks faster than meats like chicken.

Spice Levels

Use more cayenne pepper for a bit of heat, or reduce it for a milder taste.

Trying smoked paprika can add a unique flavor profile as well.

Vegetarian Choices

Going vegetarian? No problem!

Replace meat and seafood with a medley of vegetables such as bell peppers and zucchini, or add okra for that classic gumbo texture.

Use vegetable broth in place of chicken stock to keep it vegetarian-friendly.

Thickening Alternatives

If you prefer a different thickening agent than roux, try cornstarch or file powder.

Both can be excellent in giving your gumbo that rich texture without the rich flavor of a traditional roux.

Make sure to add these alternatives gradually to find the perfect consistency.

How to Store Leftover Gumbo

Letting the gumbo cool to room temperature before transferring is a crucial step.

Using a cast iron pot can take a bit longer for cooling.

It’s important to allow the gumbo to cool naturally to avoid altering its taste.

Transfer the cooled gumbo to airtight containers to maintain freshness.

Make sure the gumbo is stored in the container within two hours of cooking.

For the best flavor retention, choose containers that are durable and fit well with your refrigerator storage space.

Use of Airtight Containers

Use airtight containers as they prevent contamination and moisture loss.

This step is essential to keep your delicious gumbo safe and preserve its full flavor.

Ensure the containers are sealed properly to avoid any leakage or spoilage.

Refrigeration Tips

Refrigeration is key for keeping gumbo safe to eat later.

Place the tightly sealed container in the refrigerator, where it will remain fresh for up to three or four days.

Consistent refrigeration can help you enjoy the gumbo when ready.

Preventing a Skin on Gumbo

To stop a skin from forming on gumbo, you can place plastic wrap directly on the surface.

It’s an effective method that helps keep the texture just right for your next serving.

This simple step can make a big difference!

Common Mistakes to Avoid

Burning the Roux

One big mistake is burning the roux, which can lead to a bitter taste and throw off the entire dish.

Always keep a close eye on it while stirring continuously.

Start over if it even slightly smells burnt!

Overcooking the Seafood

Overcooking seafood can make it tough and chewy, and that’s not what you want in your gumbo!

Add seafood towards the end of cooking to keep it tender and flavorful.

Cook it just until it’s done, and no longer!

Skimping on Seasoning

Don’t be shy with seasoning, especially when it comes to gumbo.

It’s important to add layers of flavor with spices like paprika, thyme, and cayenne.

Taste as you cook to find the perfect balance!