Christmas gumbo is a holiday tradition for many Louisiana families.
So, if you’ve never spent the holidays with a big pot of gumbo, you’re missing out on one of the most soul-warming traditions of the season. I mean, why settle for chestnuts roasting on an open fire when you can have Christmas gumbo simmering on your stove?
Maybe it’s just me, but I love when the entire house smells like sauteed onions, celery, and bell peppers—the trinity of Cajun cooking.
Why Christmas Gumbo Should Be Your New Holiday Tradition
1. It’s the Gift That Keeps on Giving
A single pot of Christmas gumbo can feed a small army—or at least your entire family. And in true Louisiana style, there’s always enough to share with friends.
2. It Can Be a Shared Experience
Making gumbo doesn’t have to be a solo act. Family members or friends can take turns doing each part, like chopping the vegetables, seasoning, stirring, or watching the pot while it simmers.
It’s a meal that brings people together before it’s even served.
3. It’s Adaptable to What You Have
Whether you’re team chicken-and-sausage or seafood all the way, Christmas gumbo is versatile enough to suit anyone’s taste.
So, if auntie decides she’s keto this year, just tell her to skip the rice. Problem solved!
4. It’s Practically Effortless (Once You Get that Roux Right)
Okay, making the roux can be a bit intimidating—no one wants to burn it and start over. But it’s so worth it and once you’ve got it down, the rest is pretty easy.
Trust me, there’s a reward in standing over a stockpot, and stirring a rich, home-made roux until it’s just the right shade of chocolate brown.
If you’re ready to take part in this Louisiana holiday tradition, here’s how to get started:
How to Make Your Own Christmas Gumbo
Gumbo with Chicken Shrimp Sausage and Crabs
Ingredients
- 2 pounds chicken thighs
- 1 tablespoon olive oil
- 2 lbs chicken thighs
- 2 lbs uncooked shrimp peeled and deveined with tail off
- 1 lb blue gumbo crabs
- 1 lb andouille sausage
- 2 to 3 quarts chicken stock
- 1 cup frozen okra
- 1 medium onion
- 1 bell pepper
- 3 celery stalks
- parsley or green onions
- 1 cup vegetable oil
- 1 1/4 cup of all purpose flour
- gumbo file
- 2 tablespoons cajun seasoning
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon Accent
Instructions
- Brown both sides of chicken thighs in small amount of oil then set aside
- chop all the veggies(fine)
- Add a large drizzle of olive oil to pan and heat over medium high heat, (I use cast iron).
- Cook the okra until all the slime is gone. Omit the okra if you don't like it.
- Once cooked, transfer okra to a small bowl and put aside. Clean out the pan.
- Slice the sausage into thin pieces and fry in the same pan used for okra. Cook just until browned.
- While sausage cooks, chop cooked chicken thighs into large bite-sized pieces.
- Once browned, drain sausage, place in a bowl and set aside.
- Prepare the roux by combining flour, vegetable oil, and seasonings, stirring continuously until it reaches a rich, milk chocolate color.
- DO NOT WALK AWAY AND STIR CONSTANTLY!
- This is a labor of love. You risk burning the roux if you are not attentive.
- Once the roux reaches the desired color, add the chopped vegetables to the roux and stir until softened. Watch out for the steam.
- Add in the okra, cooked chicken, and drained sausage.
- Pour in the chicken stock, stirring well to combine.
- Reduce the heat to low and let it simmer uncovered for about 1 to 1 and a half hours.
- Taste and adjust the seasonings to your taste.
- Add the shrimp and crabs last, cooking for about 10 more minutes or until the seafood is cooked.
- Ladle gumbo over bowls of hot over rice and garnish with green onions and/or parsley
- Don't forget to add file to individual servings as desired
My Experience
This Christmas, I cooked up a big pot of gumbo, and it was pure comfort in a bowl. With plump Gulf shrimp, tender chicken thighs, smoky andouille sausage, okra, and crabs, every spoonful was packed with flavor.
As I stirred the roux and listened to some jazz, the kitchen filled with that nice, savory aroma of Cajun spices. That’s when it hit me—gumbo isn’t just a dish; it’s a tradition. It brings people together, warms up chilly days, and adds a little Louisiana magic to any holiday table.
If you’re looking to shake up your holiday menu, grab your biggest pot and make some gumbo. It’s easier than you think, and the payoff is delicious!
Disclosure: This post contains affiliate links, which means I may earn a small commission if you make a purchase through these links, at no extra cost to you. I only recommend products I love and believe in
I’m Lish, a Louisiana-based lifestyle blogger just sharing my love for home decor, beauty, and wellness.
