Rating: 4 stars
1 Ratings
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Hybrid of a classic dish. Hands-down the best gumbo I've ever made or eaten. Served best over potato salad or rice. Yes, gumbo on potato salad is delicious! This was for our wedding rehearsal dinner; for a normal recipe, divide everything by four.

Recipe Summary

1 hr 20 mins
1 hr 50 mins
30 mins
60 servings


Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Cook sausage in a large skillet over medium heat until evenly browned, 5 to 10 minutes.

  • Whisk olive oil and flour together in a large stockpot over medium heat until mixture is thick and smooth. Cook and stir until mixture is browned and bubbling, 10 to 20 minutes. Add garlic; cook and stir until garlic is fragrant, about 1 minute.

  • Slowly whisk chicken broth and beer into flour mixture; bring to a boil. Mix sweet onion, bell pepper, celery, okra, green onions, Creole seasoning, and parsley into broth.

  • Stir shredded chicken, shrimp, and sausage into vegetable-broth mixture; bring to a boil, reduce heat to low, cover the pot, and simmer, stirring often, until flavors blend and vegetables are tender, about 60 minutes. Season with salt and black pepper.

Nutrition Facts

266 calories; protein 12.4g; carbohydrates 11.9g; fat 17.9g; cholesterol 69.8mg; sodium 1229.3mg. Full Nutrition