- 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 Daily Chef Uncooked Medium 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
- 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.
- 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.
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Louisiana Gumbo(11)
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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!