Recipe Image

Louisiana Gumbo

  • 20 m
  • 50 m
EatingWell Test Kitchen
“Chock-full of shrimp, chicken, sausage, okra and tomatoes, this flavorful stew is a staple in Louisiana. Make it a meal: Serve with Real Cornbread.”


    • 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


  • 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; saute 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.
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