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Catherine Lim


This gumbo recipe is one I got from my good friend Lindy who knows that I am a "simple" cook. She gives me recipes that I can actually make and be proud to serve. If I can make this, ANYONE can. Don't let the amount of ingredients throw you, many are already in your kitchen! Add your own touches and make it yours!


★★★★★ 3 votes


  • 1 Tbsp
    olive oil
  • 1 c
    skinless, boneless chicken breast halves - chopped
  • 1/2 lb
    pork sausage links, thinly sliced
  • 1 c
    olive oil
  • 1 c
    all purpose flour
  • 2 Tbsp
    minced garlic
  • 3 qt
    chicken broth
  • 1 12oz can(s)
    or bottle of beer
  • 6
    stalks of celery, diced
  • 4
    roma (plum) tomatoes, diced
  • 1
    sweet onion, sliced
  • 1 10oz can(s)
    diced tomatoes with green chile peppers, with liquid
  • 2 Tbsp
    chopped fresh red chile peppers
  • 1 bunch
    fresh parsley, chopped
  • 1/4 c
    cajun seasoning
  • 1 lb
    shrimp, peeled and deveined

How to Make Gumbo


  1. Heat oil (the 1 tablespoon) in a medium skillet over medium high heat, and cook chicken until no longer pink and juices run clear. Stir in sausage, and cook until evenly browned. Drain chicken and sausage, and set aside.
  2. In a large, heavy saucepan over medium heat, blend the one cup olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic and cook approx. 1 minute more.
  3. Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and Cajun seasoning. Reduce heat, cover, and simmer for about 40 minutes, stirring often.
  4. Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently for about 20 minutes. I like to add some crab (or krab) meat to the mix at this point.

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