Louisiana Gumbo

January/February 1993

Your rating: None Average: 4 (74 votes)

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.

"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...
Louisiana Gumbo

9 Reviews for Louisiana Gumbo


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.


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.


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.


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.


Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.


Tip: Use commas to separate pros and cons.


Tip: Use commas to separate pros and cons.


Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner