Nancy Dunn


Again, a friend made this and I loved it so much, I ate three bowls! It's simple to make, and it's great on those cold winter days, when nothing but hot soup will do!


★★★★★ 1 vote

16 or 4 quarts
Stove Top


Add to Grocery List

  • 1 lb
    italian sausage, (i like hot or mild) 1/4 inch pieces
  • 1 lb
    boneless, skinless chicken breasts, cubed
  • 3 Tbsp
    vegetable oil
  • 1 medium
    sweet red pepper, chopped
  • 1 medium
    onion, chopped
  • 3
    celery ribs, chopped
  • 1 tsp
    dried marjoram
  • 1 tsp
    dried thyme
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    cayenne pepper
  • 3 can(s)
    (14-1/2 ounces) chicken broth
  • 2/3 c
    uncooked brown rice
  • 1 can(s)
    (14-1/2 ounce) diced tomatoes, undrained
  • 1 lb
    uncooked medium shrimp, peeled and deveined
  • 2 c
    frozen, sliced okra

How to Make Gumbo


  1. In a dutch oven, brown sausage and chicken in oil.
    Remove with a slotted spoon and keep warm.
    In drippings, saute red pepper, onion and celery until tender.
    Stir in the seasonings;
  2. Cook 5 minutes. Stir in the broth, rice and sausage mixture; bring to a boil. Reduce heat; cover and simmer for 20 - 25 minutes or until rice is tender.
  3. Stir in tomatoes, shrimp and okra; cook for 10 minutes or until shrimp turns pink, stirring occasionally.

Printable Recipe Card

About Gumbo

Main Ingredient: Seafood
Regional Style: Southern
Hashtags: #sausage, #shrimp

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