Beverley Williams


I worked on this recipe for several years before I got it the way I wanted. It does take a while but is worth the effort. And it does make the house smell wonderful.


☆☆☆☆☆ 0 votes

15 Min
2 Hr 20 Min
Stove Top


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1/2 lb
small, cooked shrimp
boneless skinless chicken breasts
1 lb
andouille sausage
2 c
frozen okra, thwed
1 medium
onion, chopped
3 stalk(s)
celery, chopped
1 medium
green bell pepper, chopped
2 clove
garlic, minced
1(6oz.) can(s)
tomato sauce
bay leaves
1/2 tsp
1/2 tsp
tabasco sauce
1/2 tsp
2 Tbsp
worcestershire sauce
1 (14oz.) can(s)
stewed tomatoes, do not drain
2 Tbsp
4 c
chicken broth
2 tsp
1/4 c
1/2 c
to taste
salt & pepper
5 Tbsp
green onion, optional

How to Make Gumbo


  • 1In a Dutch oven, heat the oil on medium high.
  • 2Add the chicken and cook stirring often until chicken is browned. Remove from pan and set aside.
  • 3Add the sausage to the pan and cook until browned. Remove and set aside.
  • 4Reduce heat to medium.
  • 5Add 2 T butter to the pan and melt stirring to mix with the oil.
  • 6Sprinkle the flour over the mixture stirring constantly until browned. About 10 minutes. Remove from heat and let the roux cool.
  • 7Reduce the heat to low. Return the Dutch oven to the heat.
  • 8Add 3 T butter and melt.
  • 9Add the onion, garlic, bell pepper and celery. Cook stirring often for 10 minutes.
  • 10Add the parsley, worcestershire sauce, salt & pepper to taste and cook, stirring frequently for 10 minutes.
  • 11Add the chicken broth and whisk to mix.
  • 12Add the chicken and sausage and bring to a boil
  • 13Reduce heat, cover and simmer for 45 minutes.
  • 14Add the tomatoes, tomato sauce and okra. Cover and simmer for 1 hour.
  • 15Add the shrimp and cook for 10 more minutes or until shrimp is hot.
  • 16Garnish with chopped green onion if desired.

Printable Recipe Card

About Gumbo

Course/Dish: Other Soups
Main Ingredient: Seafood
Regional Style: Cajun/Creole

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