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Louisiana Gumbo

 Louisiana Gumbo
This recipe certainly reflects our area of the country. It really is a meal in itself.
12 ServingsPrep: 20 min. Cook: 2-1/4 hours

Ingredients

  • 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 Johnsonville® 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

Directions

  • 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 of 2

Louisiana Gumbo (continued)

Directions (continued)

  • Remove chicken; cool. Reserve 6 cups broth. Remove chicken from
  • bones; cut into bite-size pieces.
  • 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.
  • 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.
Nutritional Facts: 1 cup equals 473 calories, 22 g fat (6 g saturated fat), 94 mg cholesterol, 646 mg sodium, 38 g carbohydrate, 3 g fiber, 29 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.