Gumbo

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Gumbo Gumbo Recipe Courtesy of

54321 Based on 53 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

I moved to New York from the south about 12 years ago and have not had gumbo since. I got a hankerin for it and found this recipe. It was delicious, better than I remembered. My husband (Bronx boy) loved it!!!

By Teena on May 17, 2013

54321

Jamie Fine Neal, I would suggest to "up" the amount of onion in your recipe to give it more of that flavor- to two-three onions(finely chopped). Since onion is similar to garlic. You can also just leave the garlic out. Thanks for visiting our web site!

By Jocelyn Morera on March 07, 2013

54321

I am allergic to garlic. Gives me a severe migraine at times but not always in small amounts. Do you have a suggestion of a replacement spice for this/other receipes? Thanks

By Jamie Fine Neal on March 01, 2013

54321

Your the lady everyone wishes they lived next door to. My self included.

By George Cloud on January 31, 2013

54321

I love your shrimp gumbo but i add barley an let it cook.

By thomas on October 28, 2012

54321

I've made this recipe several times now. I use Louisianna Hot Sausage (Zenners), which usually requires some skimming while simmering. I use the heart of a bushel of celery, and much of the stems and leaves in substitution of one of the stalks. I've tried several brands of sausage and andouille, but for me the hot sausage has the most flavor. This is NOT a chicken soup, improvising with thighs and drumsticks does not work. And Shrimp, this version of the recipe seems about right for adding the shrimp, 3-5 minutes before serving is what I have learned. The book I originally got Paula's recipe from had the shrimp going in the pot too early. If you plan on gnawing on these left-overs for more than a day (and you might unless you're feeding a group of people) I think the shrimp sould be cooked seperately. Crack open a Rogue Ale, turn on the radio, and start chopping, this is a great recipe

By James T on October 20, 2012

54321

I made this last week while suffering from a bad cold. It was wonderful! So good! I couldn't get enough of it! A tasty alternative to the chicken soup I usually make when I have a cold.

By Phyllis Thomas on October 16, 2012

54321

I made this tonight for my husband. We loved it!! I added Crawfish because my husband loves them and I added Zataryns Creole Seasoning to (it gave it some spice!! The recipe was easy to follow and I cant wait to make it again!!!!! Maybe they can serve this recipe at your restraunt at Harrah's Cherokee Casino & Hotel =)

By Shae Deck on August 25, 2012

54321

Hi..Paula,I loved watching your show at the food network i made your recipe caramel cake last new year..everybody asking if I bought it I told them that I got the recipe to your show..thanks you inspired me a lot.. Love.. Cristina

By Cristina Higgins on August 16, 2012

54321

I have made this before and the husband loved it , so i am making it again. I is July 4th and I want to feel like I am in New Orleans for the holiday so Gumbo it will be.

By tamala lites on July 03, 2012

54321

i love your food. it taste sooo good.

By halima on June 14, 2012

54321

Loved this recipe! Delicious! Thank you!!

By Edna Romo-Solis on May 28, 2012

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

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