Real Recipes From Real Home Cooks ®


Recipe by
mary hendricks
conyers, GA

You can make this spicy or not so spicy. Andouilli is a must! Okra.. Being in Georgia in summer ..fresh is plentiful!! Yum! But frozen works just as well. It's always better the next day when all the flavors marry!

yield 10 serving(s)
prep time 35 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For gumbo!

  • 1 lb
    shrimp, peeled and deveined
  • 1 lb
    andouille sausage
  • 1 lb
    cooked chicken cubed
  • 28 oz
    diced tomato
  • 1
    large onion diced
  • 1 lb
  • 1
    green pepper
  • 1-2 stalk
  • 2 tsp
  • 4 clove
  • 1 tsp
    red pepper
  • 1 Tbsp
    chili powder
  • 2 tsp
    thyme, dried
  • 1 tsp
    rosemary, dried
  • 2 tsp
  • 9-12 c
  • 1 can
    corn *optional
  • dash
  • dash

How To Make gumbo!

  • 1
    Chop the Holy trinity.. Onion green pepper celery and the garlic. Place in skillet with a little oil and cook till tender .. When done put mix into large stew pot
  • 2
    Don't rinse skillet after onions. Slice andouilli sausage and cook in skillet then add to pot when done.
  • 3
    Slice okra or just pour sliced frozen okra into pot
  • 4
    Add cubed chicken and Tomatoes to pot. Corn if using
  • 5
    Pour in water and add spices then add shrimp If you like a thicker gumbo use 9 cups. Thinner 12 cups. It will reduce a little bit. But not much .. The okra helps thicken a bit
  • 6
    Heat till boil .. Let boil 2-3 minutes. Make sure to stir. Reduce heat cover simmer about an hour. Remove lid and simmer 30 minutes. Stir occasionally
  • 7
    Serve with rice and lemon wedge