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New Orleans Gumbo Recipe

New Orleans Gumbo Recipe

“I’ve been making this gumbo for at least 30 years. I’m originally from New Orleans, and I think it’s a nice taste of the Vieux Carre (French Quarter). Everyone who tastes this gumbo wants the recipe. It’s an old standby for my family, who requests it frequently.” —Dolores M. Bridges, Danville, Kentucky
TOTAL TIME: Prep: 25 min. Cook: 20 min. YIELD:8 servings

Ingredients

  • 2 cups chicken broth
  • 1 cup uncooked converted rice
  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 1/2 pound smoked kielbasa or Polish sausage, cut into 1/2-inch slices
  • 1 teaspoon dried thyme
  • 1 teaspoon pepper
  • 2 bay leaves
  • 1/4 teaspoon cayenne pepper
  • 3 tablespoons all-purpose flour
  • 1/4 cup cold water
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 large green pepper, chopped
  • 1/4 cup minced fresh parsley

Directions

  • 1. In a large saucepan, bring broth to a boil. Stir in the rice, celery, onion and garlic. Reduce heat; cover and simmer for 20 minutes.
  • 2. Meanwhile, in a Dutch oven, combine the tomatoes, chicken, kielbasa, thyme, pepper, bay leaves and cayenne. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
  • 3. Combine flour and water until smooth; gradually stir into chicken mixture. Stir in shrimp and green pepper. Cook, uncovered, over medium heat for 4-6 minutes or until shrimp turn pink and gumbo is thickened. Discard bay leaves.
  • 4. Remove rice from the heat and let stand for 5 minutes; stir in parsley. Serve with gumbo. Yield: 8 servings.

Nutritional Facts

1 each: 339 calories, 10g fat (3g saturated fat), 124mg cholesterol, 841mg sodium, 29g carbohydrate (4g sugars, 2g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

Reviews for New Orleans Gumbo

Sort By :
MY REVIEW
GeauxBreaux User ID: 7674872 193847
Reviewed Feb. 16, 2014

"Oh my goodness. I'm sure this tastes good and is easy to make, but its proper name is "Shrimp and Sausage soup". This is not Gumbo, and other than the author's origins, has little to do with New Orleans. The foundation of a real New Orleans gumbo is a rich, dark roux. It's not gumbo without it. South Louisiana gumbos also always have the "trinity" of onions, bell pepper and celery. Take the time to make the roux to taste true gumbo. Calling this gumbo is like calling roast beef a steak. They both taste good, but they're really different dishes."

MY REVIEW
VictoriaElaine User ID: 3422096 113880
Reviewed Oct. 12, 2012

"This was pretty good, but I missed the okra, which is common in gumbo recipes. It could always be added, or course. It seemed like it would be a pain to prepare the rice separately, but it really wasn't. Very tasty, but not my all-time favorite gumbo recipe."

MY REVIEW
2honeybabies User ID: 6273882 191403
Reviewed Jul. 20, 2012

"I cooked this for 3 pre-teens and 2 of them are VERY picky eaters....they all went back for more!"

MY REVIEW
dstampp User ID: 2798988 212178
Reviewed Jun. 5, 2011

"I made this for dinner tonight and it was awesome! It was very easy to prepare and the flavor was great! This is a keeper."

MY REVIEW
keverwann User ID: 1807985 115316
Reviewed Apr. 30, 2011

"We sauted the veggies and then added the rice and sauted; then we added the water and cooked the rice until done. Left out the sausage and shrimp due to cost and thyme and parsley due to dislike. Used a pasilla pepper instead of a green pepper because that was what was on sale."

MY REVIEW
Punkyjoe81 User ID: 3773046 131335
Reviewed Mar. 9, 2011

"We loved this gumbo recipe! I cooked the vegetables with the rest of the gumbo and served it over plain white rice. I also didn't thicken it - it was delicious!!"

MY REVIEW
Tommyw User ID: 5511371 192893
Reviewed Mar. 2, 2011

"This recipe is great and so easy to make. My husband and I like spicy food, so I added 1 14-oz can of diced tomatoes with jalapenos for a little extra zip, and one 14-oz can of regular diced tomatoes . I also made it a little quicker by using frozen cooked chicken strips (regular or fajita seasoned) and put them in frozen or simi-frozen. We fight over the left-overs it is so good. I have already made it again and will make it again many time.

Joan"

MY REVIEW
brkornhaus User ID: 118422 123839
Reviewed Feb. 26, 2011

"Yummy. Warms from the inside out on a cold winter day."

MY REVIEW
Sherrieboudinot User ID: 604277 131334
Reviewed Feb. 24, 2011

"Excellent!"

MY REVIEW
bfify80 User ID: 3007375 149076
Reviewed Feb. 15, 2011

"This was very good and warming! Even better the next day!"

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Wine Pairings

Full-Bodied White Wine

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