Rating: 5 stars
3 Ratings
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  • 4 star values: 0
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  • 1 star values: 0

This recipe is a combination of gumbo and seafood soup. I make it for large get togethers and everyone begs for the recipe. It is relatively easy as far as a gumbo goes and oh, so good! Serve with French bread over rice. It is also good if you add file powder.

Recipe Summary

1 hr 30 mins
1 hr 50 mins
20 mins
12 cups


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine chicken broth, water, and Cajun seasoning in a large stock pot and bring to a boil. Reduce heat to medium; add chicken. Cook until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes. Remove chicken and set aside to cool slightly. Cut into bite-sized pieces.

  • Microwave sausage to remove some of the grease, 1 to 2 minutes.

  • Meanwhile, bring chicken broth mixture back to a boil.

  • Heat vegetable oil in a large skillet over medium heat. Slowly add flour, stirring constantly, until golden brown, about 5 minutes. Add mixture to boiling stock.

  • Place chicken, sausage, shrimp, onion, and bell pepper into stock pot. Reduce heat to medium-low and cook, stirring occasionally until vegetables are tender and meat is cooked through, about 30 minutes. Add okra; cook until softened, about 30 minutes more.

Nutrition Facts

261 calories; protein 27.1g; carbohydrates 9.8g; fat 12g; cholesterol 163.3mg; sodium 2061.6mg. Full Nutrition