Elaine's Gumbo

Glenda Whisenhunt


This makes a very large pot.

Freezes well


★★★★★ 1 vote

15 Min
45 Min
Stove Top


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  • 1
  • 2 lb
  • 2
    loops of sausage
  • 3
    large onions
  • 1
    bunch green onions
  • 6
    stalks of celery, chopped fine
  • 1
    large bell pepper
  • 1
    quart of okra
  • 2 can(s)
    cut up stewed tomatoes
  • 4 can(s)
    tomato sauce (8 oz cans)
  • 1 can(s)
    chicken broth
  • 3 Tbsp
    worcestershire sauce
  • 4 Tbsp
    tony chachere's creole seasoning
  • 2 1/2 tsp
    garlic powder
  • 8 tsp
    crab and shrimp boil
  • ·
    bacon grease
  • ·
    salt and pepper to taste
  • 1 c
    parsley flakes
  • ROUX

  • 3/4 c
    bacon grease
  • 6 Tbsp

How to Make Elaine's Gumbo


  1. Cook chicken in 2 quarts of water until done.
  2. Remove chicken and cube
  3. Dice all the vegetables and saute in bacon grease until wilted
  4. Add saute vegetables to chicken stock.
  5. Add cans of tomatoes and tomato sauce.
  6. Add all seasonings except Crab and Shrimp boil and Creole seasoning.
  7. Make ROUX:

    Brown flour in bacon grease over medium heat. When brown, add hot water - enough to make smooth
  8. Put Roux in pot of vegetables
  9. Add Crab and Shrimp boil and Creole seasoning
  10. Cook until vegetables are tender
  11. Add chicken, shrimp and sausage the last 10 minutes of cooking
  12. Serve over rice

Printable Recipe Card

About Elaine's Gumbo

Course/Dish: Other Soups
Main Ingredient: Chicken
Regional Style: Cajun/Creole
Hashtag: #Gumbo

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