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The Real Deal Gumbo

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 1 tablespoon vegetable oil
  • 1 cup fresh or thawed frozen chopped okra
  • 3 tablespoons butter
  • 3 tablespoons all purpose flour
  • 1 large chopped yellow onion
  • 1 large chopped green bell pepper
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped garlic
  • 4 cups chicken broth
  • 3/4 lb sliced andouille or other smoked sausage
  • 1 teaspoon Cajun seasoning
  • salt
  • black pepper
  • 1 lb peeled and deveined large shrimp
  • 4 cups for serving cooked rice
  • for serving hot sauce


1. In a small skillet, heat the oil over medium heat. Add the okra and cook, stirring frequently, until no longer slimy, about 3 minutes. Set aside.

2. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, until it is a light chocolate color, about 5 minutes (this is the “roux”).

3. Add the onion, bell pepper and garlic and cook for 2 minutes. Add the broth, sausage and Cajun seasoning and bring to a boil. Reduce the heat to a simmer, cover, and cook for 20 minutes. Season to taste with salt and black pepper.

4. Add the shrimp and simmer until they are pink and cooked through. Serve over the rice. Pass hot sauce at the table.