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


  • 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
  • 2
    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


  1. In 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.
  2. Add onions, celery, green peppers and garlic; cook until veggies are tender.
  3. Slowly 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.
  4. add chicken, shrimp , sausage & cook 3 to 5 min. or until shrimp are done.
  5. Serve over rice in a bowl & more Tabasco sauce if desired.

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About Louisana Gumbo

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