Gumbo is simply a soup made with almost any meat. It starts with a "roux" (browned flour and cooking oil) and is thickened with"file" (okra). This recipe is the results of a lot of trial and error starting with several other sources and ending with this family favorite. When my old nursing school roommate, Madelyn Boudreaux told me she used Savoie's Roux instead of making her own, I did too!
7/24/1977 - Baton Rouge
12/1998. This has her name on it so she obviously tweeted the other one on here to make it her own.
Here is a classic Louisiana seafood gumbo. Seafood gumbo can be made with a base stock reduced from shrimp and crab shells, but will be even more work. This gumbo is made from a homemade chicken stock and just as flavorful. This hearty and really tasty gumbo is brimming with plenty of vegetables, meat and shrimp.