Gumbo

Beverley Williams

By
@Beverley1991

I worked on this recipe for several years before I got it the way I wanted. It does take a while but is worth the effort. And it does make the house smell wonderful.


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Serves:

8

Prep:

15 Min

Cook:

2 Hr 20 Min

Method:

Stove Top

Ingredients

1/2 lb
small, cooked shrimp
2
boneless skinless chicken breasts
1 lb
andouille sausage
2 c
frozen okra, thwed
1 medium
onion, chopped
3 stalk(s)
celery, chopped
1 medium
green bell pepper, chopped
2 clove
garlic, minced
1(6oz.) can(s)
tomato sauce
2
bay leaves
1/2 tsp
thyme
1/2 tsp
tabasco sauce
1/2 tsp
cayenne
2 Tbsp
worcestershire sauce
1 (14oz.) can(s)
stewed tomatoes, do not drain
2 Tbsp
parsley
4 c
chicken broth
2 tsp
file
1/4 c
oil
1/2 c
flour
to taste
salt & pepper
5 Tbsp
butter
green onion, optional

Directions Step-By-Step

1
In a Dutch oven, heat the oil on medium high.
2
Add the chicken and cook stirring often until chicken is browned. Remove from pan and set aside.
3
Add the sausage to the pan and cook until browned. Remove and set aside.
4
Reduce heat to medium.
5
Add 2 T butter to the pan and melt stirring to mix with the oil.
6
Sprinkle the flour over the mixture stirring constantly until browned. About 10 minutes. Remove from heat and let the roux cool.
7
Reduce the heat to low. Return the Dutch oven to the heat.
8
Add 3 T butter and melt.
9
Add the onion, garlic, bell pepper and celery. Cook stirring often for 10 minutes.
10
Add the parsley, worcestershire sauce, salt & pepper to taste and cook, stirring frequently for 10 minutes.
11
Add the chicken broth and whisk to mix.
12
Add the chicken and sausage and bring to a boil
13
Reduce heat, cover and simmer for 45 minutes.
14
Add the tomatoes, tomato sauce and okra. Cover and simmer for 1 hour.
15
Add the shrimp and cook for 10 more minutes or until shrimp is hot.
16
Garnish with chopped green onion if desired.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Seafood
Regional Style: Cajun/Creole