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Louisiana Gumbo

This recipe certainly reflects our area of the country. It really is a meal in itself.
  • Total Time
    Prep: 20 min. Cook: 2-1/4 hours
  • Makes
    12 servings

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 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.
  • 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.
Nutrition Facts
1 cup: 473 calories, 22g fat (6g saturated fat), 94mg cholesterol, 646mg sodium, 38g carbohydrate (3g sugars, 3g fiber), 29g protein.

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