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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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."

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."

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."

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."

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."

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