The Best Texas Gumbo You Can Now Make For Winter

Texas is right in the middle of a "Polar Vortex" and everyone in the South is scrambling for the perfect slow cooker, stock and crockpot recipes that not only warm your kitchen, but the hearts of everyone in your family. If you can only get to one warm your bones right down to the marrow meal during this cold snap, then this Texas Gumbo is it.

Read More: Texas Weather Alert: Storms And Polar Vortex Cold Front

The secret of a good Texas Gumbo is always in the roux, and in an effort to not have a British vs French row over roux, I actually think combining two different roux is how you get the perfect end result.

Check out the step by step Texas Gumbo directions in pictures just below 👇

Texas Gumbo Needs Two Things To Be Perfect: Preparation And Time

Here is the deal, the moment you start heating the Dutch oven, you will be moving a mile a minute because you do everything on medium high heat, and you want that stock pot or Dutch oven hot and nearly smoking. Preparation is important, and just like you, I like to cook as I go through the recipe, but unless you want to toss a half gallon of Texas Gumbo, it is best to read all of the directions first.

I am also not beyond cutting corners where ya can to save time, but one thing I really like about this recipe is you can make it just over an hour, or choose to let it simmer half a day. Also, the ingredients listed below can easily be substituted with unsalted or low sodium options.

Texas Gumbo Is Always Best When Served With These Two Things

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Sweet Southern Cornbread and a cup of steamed rice is a must for every bowl. I prefer the rice that is star shaped because this is the Lone Star State after all. Have not written about my cornbread yet, so here's a simple recipe to use a dupe until I have time to share mine.

The Best Texas Gumbo You Can Now Make For Winter Ingredients:

1. 1 celery stalk diced.
2. 2 medium sweet onions diced.
3. 2 green peppers diced. (If you don't feel like chopping the first 3 items, use a large bag of mirepoix)
4. One can of diced tomatoes.
5. One cup chopped okra.
6. 1 stick salted butter.
7. 1/2 cup vegetable oil.
8. 2 half cups of all purpose flour.
9. 1/2 gallon chicken broth.
10. 2 pounds andouille sausage in 1/4 inch slices (don't forget to remove the casing).
11. 2 pounds detailed and deveined jumbo shrimp.
12. Teaspoon or two (depending on personal taste) of celery salt, gumbo filé, cayenne pepper, creole seasoning, parsley, and 2 bay leaves.