Gumbo

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Gumbo Gumbo Recipe Courtesy of

54321 Based on 41 Reviews

Most Southern cooks have a gumbo recipe they swear by. This is one I count on.

Servings: 8-10 servings
Prep Time: 15 min
Cook Time: 2 hours 25 min
Difficulty: Moderate

Ingredients Add to grocery list

4   green onions, sliced, white and green parts
Chopped fresh parsley
2 cup frozen sliced okra
1   14 ounce can stewed tomatoes with juice
1/2 lb small shrimp peeled, deveined and cooked
5   beef bouillon cubes
1/4   bunch flat leaf parsley, stems and leaves
3   stalks celery chopped
8   cloves garlic minced
1/4 cup Worcestershire sauce
1   green bell pepper, seeded and chopped
1   large onion, chopped
5 tablespoon margarine
1/2 cup all-purpose flour
1/4 cup vegetable oil
1 lb smoked sausage, cut into 1/4 inch slices
Salt and pepper
3   large boneless chicken breast halves
4 cup hot water

Directions

Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.

Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley.

Show: Paula's Home Cooking/Paula Deen and Friends
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Reader Comments:

54321

Paula; I love your show, and my wife and I watch whenever we can. I have a good tip for the elderly people that still cook a lot. You use a lot of boiled eggs, when you cook and what we do is instead of boiling them and peeling them, is just put them in an poacher and poach them. If you have arthritis in your hands it don't hurt them so bad. thank you

By Robert Stone on February 05, 2012

54321

Like that you have okra...not gumbo without that. All the coonass down south put boiled eggs, about 6 per pot, they soak up all that good flavor. I thought it was crazy when i first saw it....but is VERY GOOD. just an idea for those wanting to try somethin new.

By Tony Bamburg on January 16, 2012

54321

can u make shrimp gumbo without the bay leaf?

By Anonymous on November 30, 2011

54321

Awesome !!!

By Lisa Frazier on October 01, 2011

54321

i love your cooking. i watch you every day. on the food net channel.

By pamela hack on August 14, 2011

43211

I added ground beef & white pepper also added cajun seasoning. Overall good recipe.

By Delaree Monique Collins on March 06, 2011

54321

I have a much better recipe. This one is not real cajun.

By Ray Heath on February 26, 2011

54321

By Anonymous on February 25, 2011

54321

Hey Paula, this recipe looks about right -- but we never put tomatoes in our gumbo. Moved up here to Atlanta from Louisiana a little over a year ago. Real happy to find fresh field peas in the farmer's markets and grocery stores! Love your cooking -- I was raised on it! Also love your books, especially your autobiography! Ginger

By Ginger Durrett on February 25, 2011

14321

Love Ya Paula.. but that aint no cajun gumbo.. We don't use okra, tomatoes, and defiantly no Worcestershire.

By Lisa DowndaBayou on February 25, 2011

54321

sounds wonderful....wondering when you shred or whatever the chicken breasts....thank you....

By Pat Currie on February 22, 2011

54321

I need to suggestions on how to make this recipe without the chicken and the sausage. My family only eats seafood.

By Gayle on February 17, 2011

54321

I LOVE THIS GUMBO!!! This was my very first gumbo and my family was so very proud of me! My family's from Louisiana so my first gumbo was a very big deal to a lot of people! It took me 37 years to finally try one but thanks to my girl Mrs Paula, I did it and it was wonderful! Thanks Mrs. Paula for all of your great recipes!!! I love you!!!

By Mary Nickson on February 01, 2011

54321

Paula, I've never made gumbo before and just got finished eating this with my fiance. It's the best I've ever had and I've been to New Orleans 3 times! Thank you SO much for this recipe. I'm sure us and our 5 growing boys will love to have this all the time!

By Amanda Hayes on January 23, 2011

54321

It was my VERY FIRST time to make gumbo, and I was so intimidated until now. It seemed like it was going to be difficult, but it was completely the opposite!! This was a wonderful, easy recipe that took hardly no time of actual hands-on cooking and prep work! It makes itself! My family, including nephews and their girlfriends all ate this with us, and every one of them raved at how amazing it was...there is no better compliment that a person can receive than a happy family! This recipe is going in my secret stash, and I will be using it in the future as an easy crowd-pleaser! Paula, girl, you helped me turn it out again!

By Star on January 22, 2011

54321

So good! Takes a long time, lots of time for simmerin, but worth the wait! My boyfriend forgot to pick up the sausage, onion, and bell pepper but it still turned out delicious! Nawlins' ready!

By alabamaworley on January 14, 2011

54321

What about useing real butter instead of bad for you margarine?Shouldhave a richer flavor no.

By paul willis on December 22, 2010

54321

I never liked gumbo before my mom showed me this recipe so ithank you paula for posting this recipe

By Renaka Smith on December 19, 2010

21321

Where is the Filet gumbo seasoning, it couldn't taste much like real southern gumbo without that. I've had gumbo from real people from Louisana and they know what is in it to give it that taste. no mention of filet gumbo seasoning.

By Anonymous on October 12, 2010

54321

By Anonymous on October 12, 2010

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