Louisiana Gumbo

Nekeia Archangel


Bon Apetite.

★★★★★ 1 vote
35 Min


2 Tbsp
vegetable oil
2 Tbsp
all purpose flour
bay leaves
2 c
chicken broth
1 lb
smoked sausage cut 1/4 sliced
1/2 c
yellow onions(chopped)
1/2 c
green bell pepper
minced garlic clove
1 lb
medium shrimp (peeled & beheaded)
1/4 c
green onion chopped
hot cooked white rice
1/2 tsp
salt,cayenne pepper, tabasco,
10 oz
frozen sliced okra thawed(opt


1Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring frequently, for 5 minutes. Remove the sausage with a slotted spoon and set aside.

Heat the remaining 1 tablespoon oil in the same skillet over medium-high heat. Stir in the flour and cook, stirring constantly, until the roux is light brown, about 2 minutes. Add the onions, bell peppers, and garlic, and cook, stirring frequently, until soft, about 5 minutes. Gradually stir in the broth and blend until smooth. Bring to a boil. Add the sausage, okra, salt, cayenne, TABASCO hot Sauce, and bay leaves, cover, reduce the heat to medium-low, and simmer for 20 minutes.

Stir in the shrimp and green onions and simmer until the shrimp turn pink, about 5 minutes. Remove the bay leaves and serve in soup bowls over rice
2The okra is your choice. Its good with or without.

About this Recipe

Course/Dish: Other Soups