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). Source: EatingWell Magazine, January/February 1993

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Ingredients

Associated Recipes

Directions

  • 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 degrees F oven for 20 minutes.

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  • 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.

  • 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 Facts

296 calories; 6.3 g total fat; 83 mg cholesterol; 1119 mg sodium. 36.9 g carbohydrates; 22.9 g protein; Full Nutrition

Reviews (12)

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12 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/26/2019
I really loved this recipe! I made this several months ago and I’m returning to it to make it for thanksgiving for me and my husband. I think the recipe is wonderful but would recommend cooking your rice separately and buying a rotisserie chicken as it is much faster to cook. The prep takes a while but the finishing product is amazing. It is truly delicious! Read More
Rating: 5 stars
07/12/2018
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!) Read More
Rating: 4 stars
03/21/2017
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. Read More
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Rating: 2 stars
04/15/2014
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 Read More
Rating: 4 stars
12/12/2011
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. Read More
Rating: 5 stars
11/23/2011
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 Read More
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Rating: 5 stars
10/30/2011
I Made this recipe this evening and absolutely loved it. Would cut celery smaller next time due to simmer time didn't break them down. Read More
Rating: 5 stars
10/30/2011
OK this is my first time making gumbo and this recipe was extremely easy. Few substitutes..I didn't add celery because I don't like it I used red pepper in place of cayenne and I used ozra instead of regular rice. It came out so good and did I mention it was very easy to make. Most of the time was in the prepping of the vegetables and meat. I will definitely make again oh and I had enough for plenty of leftovers being that it is just me and my husband. Read More
Rating: 5 stars
10/30/2011
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. Read More
Rating: 5 stars
10/29/2011
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. Read More
Rating: 5 stars
10/29/2011
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! Read More
Rating: 5 stars
10/29/2011
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! Read More