Louisiana Gumbo

Louisiana Gumbo

11 Reviews
From: EatingWell Magazine, January/February 1993

Chock-full of shrimp, chicken, sausage, okra and tomatoes, this flavorful stew is a staple in Louisiana. Make it a meal and serve with Real Cornbread (see associated recipe).

Ingredients 4 servings

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Original recipe yields 4 servings
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  • ¼ cup all-purpose flour
  • 1 tablespoon canola oil
  • 1 onion, chopped
  • 1 large green bell pepper, diced
  • 1 stalk celery, minced
  • 4 cloves garlic, minced
  • 4 cups reduced-sodium chicken broth
  • 1 14-ounce can whole tomatoes, drained and chopped
  • 10 okra pods, trimmed and cut into ½-inch-long pieces (1 cup)
  • ½ teaspoon freshly ground pepper
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried oregano
  • ⅛ teaspoon cayenne pepper
  • 1 bay leaf
  • ½ cup long-grain white rice
  • 6 ounces medium shrimp, peeled and deveined
  • 4 ounces boneless, skinless chicken breast, or thigh meat, trimmed and cut into ½-inch pieces
  • 2 ounces andouille or kielbasa sausage, thinly sliced
  • Salt, to taste
  • Hot sauce, to taste


  • Active

  • Ready In

  1. Heat a heavy cast-iron skillet over medium heat. Add flour and cook, stirring constantly with a wooden spoon, until the flour turns a deep golden color, 7 to 10 minutes. Transfer the flour to a plate and let cool. (There will be a strong aroma similar to burnt toast. Be careful not to let the flour burn; reduce the heat if flour seems to be browning too quickly.) Alternately, toast the flour in a pie plate in a 400°F oven for 20 minutes.
  2. Heat oil in a heavy stockpot over medium heat. Add onion, bell pepper, celery and garlic; sauté until the onions are lightly browned, about 7 minutes. Stir in the toasted flour. Gradually stir in broth and bring to a simmer, stirring. Add tomatoes, okra, pepper, thyme, oregano, cayenne and bay leaf. Cover and cook for 15 minutes. Stir in rice and cook, covered, for 15 minutes longer.
  3. Add shrimp, chicken and sausage; simmer until the shrimp is opaque inside, the chicken is no longer pink and the rice is tender, about 5 minutes longer. Discard the bay leaf and season with salt. Ladle into bowls and serve with hot sauce.

Nutrition information

  • Per serving: 296 calories; 6 g fat(1 g sat); 4 g fiber; 37 g carbohydrates; 23 g protein; 122 mcg folate; 83 mg cholesterol; 4 g sugars; 725 IU vitamin A; 50 mg vitamin C; 98 mg calcium; 3 mg iron; 1,119 mg sodium; 719 mg potassium
  • Nutrition Bonus: Vitamin C (83% daily value), Folate (30% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 lean protein, 2 starch, 2 vegetable, 1 fat

Reviews 11

July 12, 2018
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By: weekimm
Amazing gumbo! My mom is a complicated heart patient and tries to eat well but is a foodie at heart. Left out the sausage (added extra chicken and shrimp) due to sodium. Salt omitted as well. Black pepper and cayenne pepper left out as that causes her to have a-fib. So salt and pepper were served on the side for everyone else. Also made seafood stock with the shrimp shells. Despite leaving out all the salt, pepper, and sausage it was great, traditional tasting gumbo! We like ours served over rice, so rice was not added in either. Was delicious with white rice but amazing with nutty brown rice! Better than going out for gumbo! (Pappadeaux’s is my favorite but not anymore!)
March 21, 2017
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By: Trishar
I sautéed the chicken and sausage (had chicken chorizo on hand) separately and removed them before adding the "trinity" which is traditional to develop flavor but does take a little more time. Threw in some smoked paprika as well. Did not have okra so thickened at the end with file. Served over rice cooked separately. Huge hit.
April 15, 2014
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By: EatingWell User
Not really a gumbo I have had many so called gumbos that while tasty were not true gumbos. First, never cook the rice in the gumbo...always added just before serving. Second, we don't eat cornbread with gumbo, we eat saltine crackers, or on occasion, French bread. Pros: Flavor Cons: Not a true gumbo
December 12, 2011
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By: EatingWell User
Tried this for the first time - never had gumbo before. We left out the Okra (sorry, could not find any) and the chicken and added more sausage and shrimp. Very good, and a bit of a burn on the back of your throat. Doubled the recipe so we will have leftovers tonight. We will definitely make again.
November 23, 2011
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By: EatingWell User
Always Gets Voted Best Gumbo This is my favorite recipe for gumbo, hands down. We've dined at the Gumbo Shop, Brennan's, Antoines, Galatoires, etc. and my clan still says my gumbo (this recipe) is the best. I have to say, I agree. Pros: Healthy, Flavorful
January 28, 2011
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By: Kat Y
Delicious...with a little doctoring So I'm a chronic recipe doctorer and recipe combiner. But I used the skeleton of this recipe and absolutely loved it. I used wheat flour and minute wheat rice (using a little less time to cook it) instead. Also, I had found a "gumbo mix" of frozen veggies that included okra, onion, celery, bell, and corn. I don't think that the corn was necessary, and if I make it again and don't want that convenience, I'd exclude the corn. I also added some fresh chopped onion, celery, and okra since I was afraid the mix wouldn't be enough. Also, I had found a spice recipe from Emeril that I had decided to use instead of the spices listed ( made of paprika, salt, pepper, garlic, onion powder, cayenne, thyme, and oregano). I was also lucky enough to find a chicken andouille sausage and used that. But I must say, after all that, it was amazing!
November 28, 2010
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By: clmpiglet
Just tasted my first bowl and love it. I used frozen okra...(and wish I added more!) and also added some Old bay seasoning as I felt it needed a little more seasoning...but that's just my preference. The taste was great and full of flavor!
October 05, 2010
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By: EatingWell User
This has become a family favorite with lots of individual adjustments. I like to make the rice separately and serve it over the rice in a bowl.
June 23, 2010
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By: gaillaxen
I used the whole andouille sausage instead of using any chicken, and extra celery since I had it. It had a nice low-key spiciness.
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