This hearty Indiana gumbo is great anytime of year, but especially when it's cold outside and you and your friends are huddled around the tube watching the game. Any of the meats may be substituted or omitted to suite your own tastes.

Nick
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Cook and stir flour in a large, heavy pot over medium-low heat until flour turns golden brown, about 15 minutes. Pour browned flour into a bowl and return pot to heat.

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  • Increase heat to medium and add oil to the pot. Cook and stir onions and bell peppers in hot oil until slightly softened, about 7 minutes.

  • Stir garlic, thyme, and bay leaves into onion mixture; cook and stir for 1 minute. Add sausage to onion mixture and cook and stir until browned and crumbly, 5 to 10 minutes.

  • Stir diced tomatoes with juice, shredded chicken, chicken broth, vegetable juice cocktail, browned flour, and Creole seasoning into sausage mixture. Bring to a boil, reduce heat to low, cover the pot, and simmer, stirring often, until mixture is hot and flavors blend, 20 to 30 minutes.

  • Pour shrimp into sausage-chicken mixture; bring to a simmer. Cook shrimp until they are pink on the outside and the meat is no longer transparent in the center, about 5 minutes.

  • Discard bay leaves. Season gumbo with salt and pepper to taste.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

377 calories; 18 g total fat; 138 mg cholesterol; 1409 mg sodium. 22.9 g carbohydrates; 30.8 g protein; Full Nutrition

Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/12/2017
As a Texan it was a stretch for me to use a gumbo recipe from up north - lol - but this turned out pretty good. It was a little tomatoey at first but after adding a little more chicken broth a couple tsp of Gumbo File and some fresh Gulf trout it was Awesome! I liked the recipe was straightforward and didn't have 40 ingredients. Very good. Read More
(7)

Most helpful critical review

Rating: 3 stars
12/26/2018
If you like a tomato based gumbo this is for you. I substituted the v8 with more chicken broth. Still tomatoie. If that's a word lol. I seen the stars aka ratings and just went with the receipe. Read More
43 Ratings
  • 5 star values: 34
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/12/2017
As a Texan it was a stretch for me to use a gumbo recipe from up north - lol - but this turned out pretty good. It was a little tomatoey at first but after adding a little more chicken broth a couple tsp of Gumbo File and some fresh Gulf trout it was Awesome! I liked the recipe was straightforward and didn't have 40 ingredients. Very good. Read More
(7)
Rating: 4 stars
01/12/2017
As a Texan it was a stretch for me to use a gumbo recipe from up north - lol - but this turned out pretty good. It was a little tomatoey at first but after adding a little more chicken broth a couple tsp of Gumbo File and some fresh Gulf trout it was Awesome! I liked the recipe was straightforward and didn't have 40 ingredients. Very good. Read More
(7)
Rating: 4 stars
03/26/2014
Great recipe -- I crushed tomatoes instead of diced - and Swansons canned chicken - I literally had all the ingredients in the house! Made cornbread to serve with it! Yummy and easy! Read More
(6)
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Rating: 5 stars
01/27/2018
We all loved it! Used spicy Clamato juice instead of V8. Also added diced Serrano and jalapeño peppers along with bell peppers. Used 1 cup of chicken broth from boiled chicken and added the rest water with chicken bouillon. Everything else normal! Great recipe! Read More
(4)
Rating: 5 stars
11/05/2015
Great recipe...family loves it...we served it with white rices Read More
(2)
Rating: 5 stars
03/28/2017
It turned out delicious and was a big hit with the family. I didn't have spicy V8 so used Mr and Mrs T bloody Mary mix and added some horseradish sauce. I used red bell peppers bc I prefer them and mixed up some creole seasoning from chef John bc I didn't have any on hand. I will definitely be making this again! Read More
(2)
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Rating: 5 stars
04/18/2016
Fantastic the the right amount of spice! I didn't have enough shrimp so I added pieces of scallops to make up the difference. Love it!! Read More
(2)
Rating: 5 stars
03/31/2016
This was really good. Making it for the second time right now. I added a little celery and zucchini. Used less creole seasoning because I wasn't sure if it would be too hot. Cooked some rice with garlic to go with it. My neighbor said I should cook it with okra so maybe next time I'll do that as gumbo is supposed to have okra in it?? I also added two ripe tomatoes cut into little pieces. Read More
(2)
Rating: 5 stars
11/09/2015
This was just THE BEST! I had so many compliments on this dish. The only thing I did differently was adding a can of Rotel in place of the V8. I will make this many times! Read More
(2)
Rating: 5 stars
01/17/2016
I followed the recipe exactly but found the area where the sausage was cooked to be vague. I had Italian sausage in casings but wasn't sure if I was supposed to remove the casing because it described cooking until it was browned and crumbly. I instead cooked it in the casing from the beginning and then sliced it when cooled. I also used all the remnants from the sausage to cook the onion and green peppers. Worked out great. Read More
(2)
Rating: 3 stars
12/26/2018
If you like a tomato based gumbo this is for you. I substituted the v8 with more chicken broth. Still tomatoie. If that's a word lol. I seen the stars aka ratings and just went with the receipe. Read More