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New Orleans Gumbo

 New Orleans Gumbo
“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
8 ServingsPrep: 25 min. Cook: 20 min.


  • 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 Johnsonville® Polish Kielbasa Sausage 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


  • 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.
  • Meanwhile, in a Dutch oven, combine the tomatoes, chicken, kielbasa,
  • thyme, pepper, bay leaves and cayenne. Bring to a boil. Reduce heat;

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New Orleans Gumbo (continued)

Directions (continued)

  • cover and simmer for 10 minutes.
  • 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.
  • Remove rice from the heat and let stand for 5 minutes; stir in
  • parsley. Serve with gumbo. Yield: 8 servings.
Nutritional Facts: 1 cup gumbo with 1/2 cup rice equals 339 calories, 10 g fat (3 g saturated fat), 124 mg cholesterol, 841 mg sodium, 29 g carbohydrate, 2 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.