Gumbo Stock

Origin: Louisiana (Cajun and Creole cuisine). A stock built from seafood shells (shrimp, crab), chicken, and andouille sausage, combined with the region’s “holy trinity” (onion, celery, bell pepper) and the dark roux described above, forming the base of gumbo.

Flavor Profile: Deeply savory and complex, layering seafood, smoked sausage, and the roux’s toasted depth into one broth.

Culinary Uses: Base and finished form of gumbo, one of Louisiana’s most iconic dishes, served over rice.

Regional Variations: Seafood gumbo, chicken and andouille gumbo, and combination versions all draw on this same base structure with different primary proteins; filé powder (ground sassafras leaf) is a traditional alternative or complementary thickener to roux in some regional and Native American-influenced versions.

Storage: Refrigerate 3–4 days; freezes well.

Notes: Contains shellfish — flag for allergen purposes. Filé powder is made from sassafras leaf; safrole restrictions apply to the root bark rather than the leaf.