Louisiana Gumbo

Nekeia Archangel


Bon Apetite.


★★★★★ 1 vote

35 Min


  • 2 Tbsp
    vegetable oil
  • 2 Tbsp
    all purpose flour
  • 2
    bay leaves
  • 2 c
    chicken broth
  • 1 lb
    smoked sausage cut 1/4 sliced
  • 1/2 c
    yellow onions(chopped)
  • 1/2 c
    green bell pepper
  • 1
    minced garlic clove
  • 1 lb
    medium shrimp (peeled & beheaded)
  • 1/4 c
    green onion chopped
  • ·
    hot cooked white rice
  • 1/2 tsp
    salt,cayenne pepper, tabasco,
  • 10 oz
    frozen sliced okra thawed(opt

How to Make Louisiana Gumbo


  1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring frequently, for 5 minutes. Remove the sausage with a slotted spoon and set aside.

    Heat the remaining 1 tablespoon oil in the same skillet over medium-high heat. Stir in the flour and cook, stirring constantly, until the roux is light brown, about 2 minutes. Add the onions, bell peppers, and garlic, and cook, stirring frequently, until soft, about 5 minutes. Gradually stir in the broth and blend until smooth. Bring to a boil. Add the sausage, okra, salt, cayenne, TABASCO hot Sauce, and bay leaves, cover, reduce the heat to medium-low, and simmer for 20 minutes.

    Stir in the shrimp and green onions and simmer until the shrimp turn pink, about 5 minutes. Remove the bay leaves and serve in soup bowls over rice
  2. The okra is your choice. Its good with or without.

Printable Recipe Card

About Louisiana Gumbo

Course/Dish: Other Soups

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