Gumbo Soup
Thick, rich, hearty, with a bright, full flavor! Gumbo comes in many versions. Here’s a classic method with chicken broth, seafood, and vegetables. A delicious delicacy!
Updated : 02 February, 2026
Easy
About 45 min.
Ingredients
300 grams
Seafood
200 grams
Fish fillet
300 grams
Green bean
1 liter
Chicken broth
200 grams
Tomato sauce
1
Onion
1
Garlic
4 tablespoon
Rice
1 tablespoon
Soy sauce
3 tablespoon
Vegetable oil
to taste
Salt
1
Laurel leaf
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make classic gumbo? Prepare all the ingredients. Instead of red fish, you may use white fish fillet. Soy sauce can be replaced with Worcestershire sauce or omitted.
Step 2
First, cook the rice. Rinse until the water runs clear and cook according to the package instructions.
Step 3
Peel the onion and garlic. Finely chop and sauté in a small amount of vegetable oil. For gumbo, it’s best to use a heavy-bottom pot.
Step 4
When the onion turns translucent, add the canned tomatoes in their juice. You can replace them with fresh tomatoes plus tomato paste. Stir and cook for 2-3 minutes over medium heat.
Step 5
Cut the green beans into small pieces. Fresh or frozen beans both work well. Increase the heat and bring the vegetables to a boil.
Step 6
Then cover and cook over low heat for about 5 minutes.
Step 7
Cut the red or white fish into equal-size pieces. Put the seafood mix (shrimp, mussels, squid/cuttlefish, scallops, etc.) in a colander and rinse under cold running water to remove any ice glaze.
Step 8
Pour in the chicken broth. If you don’t have broth, use water - the soup will still be tasty and rich. How much liquid? I used 1 liter (about 4 1/4 cups) for a thick soup. For a thinner soup, add a bit more.
Step 9
Once it boils, add the fish. Cook for 3-5 minutes.
Step 10
Add the seafood and pour in the soy sauce.
Step 11
When it comes back to a boil, add the bay leaf, reduce heat to medium, and cook until everything is done - this takes about 5-7 minutes. Don’t overcook the seafood or it will become tough and dry.
Step 12
Add the cooked rice. Stir. Taste and add salt if needed. Increase the heat to bring the soup to a boil.
Step 13
Sprinkle with finely chopped fresh herbs and remove the gumbo from the heat immediately.
Step 14
Let it rest, covered, for 5-10 minutes, then serve. If you like, add ground black pepper.
Author note
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