mary hendricks


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!


☆☆☆☆☆ 0 votes

35 Min
1 Hr 30 Min
Stove Top


  • 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(s)
  • 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(s)
    corn *optional
  • dash(es)
  • dash(es)

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

Printable Recipe Card

About Gumbo!

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