Rating: 4.57 stars
70 Ratings
  • 5 star values: 48
  • 4 star values: 17
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0

This is a super easy gumbo. Smoked turkey may be substituted for the ham. Tastes even better the next day! Top with cooked rice and garnish with parsley and chopped green onions to serve.

Recipe Summary test

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
12
Yield:
12 servings
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Ingredients

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

Directions

Instructions Checklist
  • Heat 1/3 cup oil in a medium saucepan over medium low heat, and whisk in flour. Whisking constantly, cook 5 to 7 minutes, until a golden brown roux has formed.

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  • Heat 2 tablespoons oil in a large, heavy saucepan over medium high heat. Stir in okra, onion, celery, and garlic, and cook 10 minutes, or until tender.

  • Thoroughly blend roux into the vegetable mixture. Stir in water, tomatoes, parsley, salt, thyme, cayenne pepper, pepper, and bay leaves. Bring to a boil, reduce heat, and simmer 20 minutes, stirring occasionally.

  • Mix in ham, and continue cooking 15 minutes, until tender.

  • Stir in black-eyed peas, and continue cooking until heated through.

Nutrition Facts

179 calories; protein 6.4g; carbohydrates 11.6g; fat 12.2g; cholesterol 10.6mg; sodium 654.5mg. Full Nutrition
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Reviews (75)

Most helpful positive review

Rating: 5 stars
12/30/2003
This is a very good recipe! The only thing I did different was to cook the onion and celery directly in the roux until tender then added the okra (I used frozen becuase I could not find any fresh). I have made other gumbos that way and I hate making more pots dirty than I have to. Lazy me!:) Thanks for this wonderful recipe. The combinations are terrific. Read More
(39)

Most helpful critical review

Rating: 2 stars
07/14/2003
This recipie was ok I probably wouldn't make it again. I made it for a dinner party and it was recieved cooly from my guests Read More
(9)
70 Ratings
  • 5 star values: 48
  • 4 star values: 17
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
12/30/2003
This is a very good recipe! The only thing I did different was to cook the onion and celery directly in the roux until tender then added the okra (I used frozen becuase I could not find any fresh). I have made other gumbos that way and I hate making more pots dirty than I have to. Lazy me!:) Thanks for this wonderful recipe. The combinations are terrific. Read More
(39)
Rating: 5 stars
01/15/2008
Good soup! I did make some changes. I used 1/2 cup oil & 2/3 cup flour to start. I added 2 large onions 4 stalks celery & leaves 5 cloves minced garlic 1 bell pepper instead of okra cooked 10 minutes. Then I stirred in 8 cups of water 2 cans chopped tomatoes 1 tablespoon dried parsley 1-1/2 teaspoon salt 1 teaspoon thyme 1/4 teaspoon cayenne pepper 1/2 teaspoon black pepper 4 bay leaves & better than beef boullian simmered 20 minutes or so then added 3 cans black eyed peas no meat added but I did serve with rice which was good. Read More
(26)
Rating: 5 stars
05/05/2003
This recipe was soooooo delicious and so easy. I used fresh veggies except for the tomatoes; I used canned diced ones. I also added diced jalapeno peppers just to spice it up a little. True to her word it was even better the second day! Read More
(25)
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Rating: 5 stars
04/14/2005
I will definitely make this again. I made some changes. First, I used smoked sausage instead of ham. I also used two cans of ro-tel tomatoes with green chiles instead of chopping fresh tomatoes. I did not have fresh parsley, so I used about half the amount of dried. Finally, I added half a teaspoon of dried savory. And like a previous reviewer, I cooked the vegetables in with the roux, and because I used frozen okra I added it last. The gumbo is very good. Thanks for submitting it! Read More
(18)
Rating: 5 stars
01/03/2009
This recipe was very good. I added a jalapeno to the onions and celery and okra to saute and used Rotel diced tomatoes with chilis. It gave it just the right kick. I also served this with white rice and corn bread. Great meal for a cold night! Read More
(9)
Rating: 5 stars
12/30/2003
Great tasting very filling & easy to make. Number one hit at my house! Read More
(9)
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Rating: 2 stars
07/14/2003
This recipie was ok I probably wouldn't make it again. I made it for a dinner party and it was recieved cooly from my guests Read More
(9)
Rating: 5 stars
01/05/2011
Only change I made was to substitute chopped green bell pepper for the okra since bell pp are normally put into gumbo and my family has mixed opinions on okra. This was fabulous for New Year's Day. It tasted really good and was not that time-consuming. Don't let making the roux intimidate you. As long as you keep the heat at medium and whisk or stir the whole time you won't burn it before it turns that pretty roux color somewhere between peanut butter and chocolate. I made 6 cups of white rice to accompany this (4 cups chicken broth 2 cups white rice simmered for 20 minutes) and it was the perfect amount. Highly recommend. Read More
(8)
Rating: 4 stars
07/07/2009
I love the flavor of the gumbo....but I don't care for the thickness. When I make it again I will cut the amount of oil significantly and all of the flour. I will add rice to the broth and keep it a thin soup. I used canned tomatoes (28 oz) and frozen okra. I repeat-- I love the flavor. Read More
(8)