How to make gumbo soup?

In Cajun cuisine, gumbo soup is made by combining chicken or fish in a rich chicken broth with sausage, okra, onions, celery, green bell peppers, other vegetables, and seasonings. The traditional ingredients are part of a regional culinary style that developed from West Africa and includes ingredients such as okra, allspice, onions, and peppers.

How to make gumbo without okra, filé, and sausage

Without the thickening power of okra and filé, gumbo can sometimes be a bit soupy. To make it creamier, add a little flour or cornstarch to the pot when you add the last of the vegetables. This thickens the gumbo slightly without sacrificing the flavor of the vegetables. To make a vegan gumbo, omit the sausage.

How to make gumbo soup without okra and filé?

You can definitely make gumbo without okra and filé. I personally love the thickening agent that these ingredients provide, but if it’s a recipe you’ve never tried before, it’s totally fine to leave them out. Just be sure you don’t skip the step where you add the shrimp shells to the pot to thicken the broth.

How to make gumbo soup without okra?

If you’re one of those people who love the taste of gumbo but not the slimy consistency, you may want to consider skipping the okra in your gumbo soup. There are several different types of gumbo available, including one without okra, but the dish tends to be much lighter in consistency without the thickening agent. That doesn’t mean it won’t be tasty though!

How to make gumbo without okra and filé?

There are other ingredients you can use in gumbo that have similar thickening properties to okra and filé. Try adding a few cups of chopped kale, collard greens, or turnip greens. If you want to white the gumbo, add a few cups of cauliflower florets. Or, to add a little sweetness without overwhelming the dish, you can skip the thickener and add about two teaspoons of sugar or one tablespoon of coconut sugar or agave nectar.