TOTAL TIME: Prep: 20 min. Cook: 2-1/4 hours
MAKES: 12 servings


  • 1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
  • 2 quarts water
  • 3/4 cup all-purpose flour
  • 1/2 cup canola oil
  • 1/2 cup sliced green onions
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped celery
  • 2 garlic cloves, minced
  • 1/2 pound smoked sausage, cut into 1-inch cubes
  • 1/2 pound fully cooked ham, cut into 3/4-inch cubes
  • 1/2 pound fresh or frozen uncooked shrimp, peeled and deveined
  • 1 cup fresh or frozen sliced okra
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon hot pepper sauce

Nutritional Facts

1 cup: 473 calories, 22g fat (6g saturated fat), 94mg cholesterol, 646mg sodium, 38g carbohydrate (3g sugars, 3g fiber), 29g protein.


  1. Place the chicken and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer 30-45 minutes or until chicken is tender.
  2. Remove chicken; cool. Reserve 6 cups broth. Remove chicken from bones; cut into bite-size pieces.
  3. In a Dutch oven or soup kettle, mix flour and oil until smooth; cook and stir over medium-low heat until browned, 2-3 minutes. Stir in the onions, peppers, celery and garlic; cook for 5 minutes or until vegetables are tender. Stir in the sausage, ham and reserved broth and chicken; cover and simmer for 45 minutes or until chicken is no longer pink.
  4. Add the shrimp, okra, beans, salt, pepper and hot pepper sauce; cover and simmer 10 minutes longer or until shrimp turn pink. Yield: 12 servings.
Originally published as Louisiana Gumbo in Country February/March 1997, p49

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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2124arizona User ID: 845443 264760
Reviewed Apr. 17, 2017

"This was a hit at a church benefit supper. Everyone loves it!"

VictoriaElaine User ID: 3422096 224566
Reviewed Apr. 9, 2015

"I mostly followed the recipe, but I added one tablespoon of Creole seasoning to give it more flavor. I personally cook roux (canola oil and flour) until it is a chocolate-brown - some people might cook it to a deeper color or cook it less for a lighter color - it all depends on your personal preferences. I also use 1/2 cup flour instead of 3/4 cup as I like that consistency better. All in all, a very good recipe. My family enjoyed having shrimp, chicken, ham & sausage all in one meal."

ganduff3 User ID: 7284754 224297
Reviewed Apr. 6, 2015

"first time making gumbo. only thing think it needs about 1,1/2 lbs. of shrimp. IT is out of this world."

AngelaM77 User ID: 6965246 40621
Reviewed Jan. 12, 2014

"This is the easiest and tastiest gumbo I've made. I don't add ham nor a roasted chicken. I boil or brown chicken thighs. Awesome recipe."

thesnappysneezer User ID: 7139815 43024
Reviewed Feb. 16, 2013

"This is not gumbo. How dare you destroy the good name and flavour and hisotry of Gumbo with this blatant, tasteless, worthless lie. YOU DO NOT PUT BEANS IN GUMBO. Your photo looks nothing like gumbo. You a horrid chef."

lovebugmama User ID: 6730872 12695
Reviewed Feb. 3, 2013

"This is not the way of any real southern ladies idea of gumbo.Both of g.moms from the deep south.I was showed the real southern way to make gumbo,and this an't it.sorry you blew it."

jsbr User ID: 3288489 14309
Reviewed Feb. 23, 2012

"We loved this recipe! I omitted the okra as my family doesn't care for it at all. We'll definitely be making it again."

LadyNouvelleCuisine User ID: 1063907 42534
Reviewed Dec. 6, 2011

"My family loved this recipe. I did change it a bit because we're not fond of kidney beans; so I simply left those out and added more of our favorites. I also substituted the ham for chicken. All in all this is a great dish!"

vewebber58 User ID: 998755 17914
Reviewed Feb. 16, 2011 Edited Sep. 23, 2013

"I bought the ingredients for this soup before I read all the other comments..I thought it sounded delicious, and being from Kansas, I didn't care about what is considered traditional or not about gumbos. I did do some research online and apparently there are about as many recipes for it as there are people in Louisiana! I went ahead and made this recipe just as it's written, and we loved's delicious! I love the smokiness from the ham andsausage, and the thickness the roux gives it. I checked out many other recipes, and most had tomatoes in them, but not all. I remember a canned chicken gumbo soup my mother used to give us, and I didn't care for it at all. I don't know what the big controversy is here.....this is a wonderful dish, and whoever sent it in didn't say it was representative of all of Louisiana, just that it represented the part that person was from. This is a keeper for me!"

doublerj User ID: 1436238 17332
Reviewed Mar. 19, 2010

"I unlike the rest of you am not familiar with gumbo. I did make this recipe, but did not follow completely. I added my own homemade Cajun stewed tomatoes ( 1 quart) plus 2 Tbsp Cajun seasoning and instead of cooking my chicken in water I used 2 - 900 ml tetra containers reduced sodium chicken stock. Now I did not make this soup because of the name, but I thought it might taste good and with my small changes it does. As for being upset about the name you could call it horse crap soup and be upset because it doesn't have any horse crap in it. The bottom line is that it still taste pretty good."

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