Southern Gumbo

Southern Gumbo

22 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    2 h 35 m
  • Ready In

    2 h 45 m
msjena64
Recipe by  msjena64

“This is a great recipe for Gumbo. You can make it with or without the Okra.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Season the chicken with salt and pepper. Heat oil in a heavy bottomed Dutch oven over medium-high heat. Cook chicken and sausage separately in hot oil until well browned on both sides. Reserve browned chicken and sausages.
  2. Turn the heat to low. Make the roux by melting 2 tablespoons of margarine into the oil in the pot. Sprinkle the flour over the oil and margarine and cook, stirring constantly, until roux turns a nutty brown, about 10 minutes.
  3. Melt the remaining 3 tablespoons margarine into the roux. Stir in the onion, garlic, green pepper, and celery; cook for 10 minutes. Add the Worcestershire sauce, 1/4 cup chopped parsley, and salt and pepper to taste. Cook, stirring often, for an additional 10 minutes.
  4. Pour the hot water into the pot and add the boullion cubes, chicken, and sausage. Bring to a boil, reduce heat, and simmer for 45 minutes before stirring in the tomatoes and okra. Cover pot and simmer for 1 hour. Stir in green onions and shrimp and top with 2 tablespoons chopped parsley before serving.

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Reviews (22)

Rate This Recipe
sjoy
6

sjoy

I made this last year for Christmas and everyone liked it. I used 2C. broth, 2 C. clam juice and 2 C. water, instead of water and bullion. I also added a small can of oysters, and subbed chopped tomato for stewed. The chicken breast was dry so this year, I will either use thigh meat or buffalo size wings. OVerall, it was awesome!

Westie Mom
5

Westie Mom

This is the first time I've ever tried making gumbo (at my husband's request - it's his favorite) so I wanted to find a recipe that was both true to tradition and easy enough to dulplicate. This is it! The family loved this gumbo! The only changes I made were to add a large can of diced tomatoes (undrained) in place of the stewed tomatoes; and I used herb-seasoned chicken sausage in place of pork sausage. For the salt-to-taste, I used Penzey's Special Seasoned Sea Salt - and that added a great flavor as well! Thank you so much for this recipe msjena! (You've made my husband's day! :-)

chefmom
4

chefmom

we left out the okra, since we couldnt find any. and added alittle cyanne powder for some extra spice! it was very yummy!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 472 cal
  • 24%
  • Fat
  • 27.2 g
  • 42%
  • Carbs
  • 19.8 g
  • 6%
  • Protein
  • 36.5 g
  • 73%
  • Cholesterol
  • 141 mg
  • 47%
  • Sodium
  • 1715 mg
  • 69%

Based on a 2,000 calorie diet

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