Classic gumbo is heavy on the meat and calls for a generous amount of time — something that's unheard of on a weekday evening. However, you can simplify what goes into your pot without sacrificing too much flavor.
The key is to start with a roux, add in that holy trinity of green bells, celery, and onions for characteristic New Orleans flavor, and season generously with hot paprika and Tabasco (or Crystal, if you favor it) for a smoky, spicy finish. Ready to hop on board? The gumbo train takes off right here.