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.

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Ingredients

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

Directions

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

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  • 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; 17.9 g total fat; 70 mg cholesterol; 1229 mg sodium. 11.9 g carbohydrates; 12.4 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 4 stars
04/13/2015
I had to scale this way down and I used smoked sausage instead of the andouille out of personal preference. I enjoyed the flavor of this very much. I just ate it as a soup and didn't even bother with the rice. Great flavor all across the board. The one thing I would change and recommend is to not add the shrimp so soon. It got overcooked and a little rubbery. The next time I make this I will toss it in the last 10 minutes. Thanks for sharing! Read More
(1)
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/13/2015
I had to scale this way down and I used smoked sausage instead of the andouille out of personal preference. I enjoyed the flavor of this very much. I just ate it as a soup and didn't even bother with the rice. Great flavor all across the board. The one thing I would change and recommend is to not add the shrimp so soon. It got overcooked and a little rubbery. The next time I make this I will toss it in the last 10 minutes. Thanks for sharing! Read More
(1)
Rating: 4 stars
04/13/2015
I had to scale this way down and I used smoked sausage instead of the andouille out of personal preference. I enjoyed the flavor of this very much. I just ate it as a soup and didn't even bother with the rice. Great flavor all across the board. The one thing I would change and recommend is to not add the shrimp so soon. It got overcooked and a little rubbery. The next time I make this I will toss it in the last 10 minutes. Thanks for sharing! Read More
(1)