Louisiana Gumbo Recipe
- 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
- 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.
1 cup: 473 calories, 22g fat (6g saturated fat), 94mg cholesterol, 646mg sodium, 38g carbohydrate (3g sugars, 3g fiber), 29g protein
Reviews for Louisiana Gumbo
"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."
"first time making gumbo. only thing think it needs about 1,1/2 lbs. of shrimp. IT is out of this world."
"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."
"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."
"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."
"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."
"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!"
"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 it.....it'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!"
"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."
"sway, and 4taste,Get over it! "Louisiana Gumbo" is just a name. Why be so condemning???Alice"
"This is not Louisians Gumbo !I don't know where this came from but it is not Louisiana Gumbo. I have been eating gumbo for almost 70 years and never heard of red beans in gumbo.This is no way near Louisiana Gumbo. SHAME ON YOU !sway"
"I don't know who or where this recipe came from, but I do know this much;this is NOT Louisiana gumbo! Though I wasn't born in that unique state, I WAS raised there for most of my life and though I saw differences from one gumbo to another they were very slight and NONE of them, NOT EVER looked like the one pictured here! ALL OF THEM were DARK and rich with flavor. NEVER,NEVER did I EVER see beans of any kind in any Louisiana gumbo. Taste of Home, you should have known better than to publish this recipe as a Louisiana recipe because it does NOT present a true reflection of La. gumbo."
"I don't know who made this recipe up but it is no gumbo.As a louisianian I am appalled that someone would even try to call this a gumbo!!!!We do not put red beans or ham for that matter in our gumbo's and we make a bold dark rich roux unlike whatever this concoction is!!!Please rename this or take it off your web site ASAP!!!!!!!!!!!!!!!!!!!!!!"
"No one I know down here in Louisiana puts red beans in the gumbo. Also, the color of the gumbo is much too light; a gumbo should have a deep, rich color and NO red beans. Of course, red beans is a choice for the cook, but I don't think you'll find too many people making that choice. Gumbo doesn't need red beans."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.