Louisana Gumbo

CJ Wysocki


A woman a met from Louisana gave me her family recipe. I've made this Gumbo for tailgating & Superbowl partys. It's always a hit.
HINT:I chopped up all my veggies and par-boil the chicken & sausage to the day before.


★★★★★ 1 vote

8-10 more or less
1 Hr
1 Hr 30 Min


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6 Tbsp
vegetable oil
1 c
all purpose flour
3 can(s)
onions, chopped
2 c
celery, chopped
2 c
green peppers, chopped
4 clove
6 c
chicken broth
2 can(s)
whole tomatoes, undrained 16oz.
2 pkg
frozen sliced okra 10 oz. or not
bay leaves
4 tsp
tabasco pepper sauce, more or less
1 1/2 lb
cooked ,shredded chicken
1 lb
uncooked, shelled, deveined shrimp
1 lb
sausage, i use hot italian, cooked & sliced
cajun seasoning to taste

How to Make Louisana Gumbo


  • 1In a large stockpot, heat oil, add flour & cook over low heat. Stirring often, until "Roux" turns dark brown in color & develops a nutty aroma. I add a little more oil at this point to make the "Roux" a little more smooth.
  • 2Add onions, celery, green peppers and garlic; cook until veggies are tender.
  • 3Slowly add chicken broth, a little at a time, stirring each addition until all in. Stir in tomatoes & juice, this is when I break up the tomatoes a little, add okra, bay leaves, tabasco sauce & cajun seasoning . Bring to a boil.
  • 4add chicken, shrimp , sausage & cook 3 to 5 min. or until shrimp are done.
  • 5Serve over rice in a bowl & more Tabasco sauce if desired.

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About Louisana Gumbo

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