Dis iz a terrific gumbo recipe, if'n you close your eyes, you'll swear Mama is makin'it fer ya. Feel free to substitute crawdads fer de shrimp. File is optional and is always added off of the heat. Add rice to the center of a large soup bowl, add gumbo. Deeelicious!!!

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • Melt the butter in a large skillet over medium heat. Add the garlic, onion, bell pepper, celery and okra; cook and stir until golden brown. Remove from the skillet, and set aside.

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  • Brown the sausage in the skillet over medium heat. Remove from the pan to drain on paper towels. Drain the sausage fat from the skillet, and pour in the vegetable oil to heat. Place the chicken in the skillet, and cook for about 20 minutes, turning frequently. Remove chicken from the pan, and place on paper towels to drain, leaving the oil in the pan.

  • Reduce the heat to low, and stir in the flour. Cook, stirring constantly, until the roux reaches a deep brown color. This should take about 30 minutes.

  • Stir 2 cups of water into the roux, and add the onion, garlic and peppers. Set the heat to medium, and bring to a boil. Stir in the chicken broth, and simmer over low heat. Cut the chicken into cubes, and add to the broth along with the sausage. Simmer for about 1 hour.

  • Meanwhile, combine rice and 2 cups of water in a saucepan. Bring to a boil, then reduce heat to low, and simmer for 20 minutes, or until rice is tender.

  • Add the shrimp to the gumbo, and season with thyme, parsley, salt, cayenne pepper, and hot pepper sauce. Cook for another 20 minutes. Remove from the heat, and stir in the file powder.

Nutrition Facts

426 calories; 27.4 g total fat; 199 mg cholesterol; 719 mg sodium. 10.7 g carbohydrates; 33.2 g protein; Full Nutrition

Reviews (67)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/15/2006
6th line down: 1 lb okra... This is the real deal. It takes for-freakin'-ever to make but it's worth it. Make a double batch if you've got a pot big enough. It won't last. YUMMMM! Read More
(47)

Most helpful critical review

Rating: 3 stars
12/20/2007
I gave this only three stars because while I enjoyed it... it didn't knock my socks off like other gumbos I've had in the past. Here are some things I'd like to note about this recipe: 1. This recipe has okra in it which is actually considered a thickening agent. (Not just a vegetable.) File (Fee-lay) powder is supposed to be a replacement for okra in the off season. It isn't bad that this recipe has both... just something I thought I'd note. BTW I'm no expert on gumbo I just read this info on several websites while trying to find a recipe. 2. You can't really make the vegetables "golden brown" as the recipe states. This might be obvious to some but I found it irritating. You just cook the veggies until they're soft or when the onions are all translucent. 3. I prefer a darker roux but I'm not sure how to make it darker. Some of the other recipes call for 2 cups of beef broth and only 4 of chicken. Maybe this makes the broth darker the way I liked it when I had it before. 3. Part of what I like about traditional gumbo is that the chicken is usually on the bone and there are still tails on the shrimp... I recommend buying a big bag of wings and using that in the recipe instead of boneless thighs. (Which I assume is what the recipe wanted but didn't clarify.) Mini drumsticks would be good too. 4. If you're worried about not having enough fat for the roux... don't drain the sausage fat and just add a little more flour. It says 1/4 cup of flour but you can just eyeball Read More
(80)
80 Ratings
  • 5 star values: 57
  • 4 star values: 18
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
11/15/2006
6th line down: 1 lb okra... This is the real deal. It takes for-freakin'-ever to make but it's worth it. Make a double batch if you've got a pot big enough. It won't last. YUMMMM! Read More
(47)
Rating: 3 stars
12/20/2007
I gave this only three stars because while I enjoyed it... it didn't knock my socks off like other gumbos I've had in the past. Here are some things I'd like to note about this recipe: 1. This recipe has okra in it which is actually considered a thickening agent. (Not just a vegetable.) File (Fee-lay) powder is supposed to be a replacement for okra in the off season. It isn't bad that this recipe has both... just something I thought I'd note. BTW I'm no expert on gumbo I just read this info on several websites while trying to find a recipe. 2. You can't really make the vegetables "golden brown" as the recipe states. This might be obvious to some but I found it irritating. You just cook the veggies until they're soft or when the onions are all translucent. 3. I prefer a darker roux but I'm not sure how to make it darker. Some of the other recipes call for 2 cups of beef broth and only 4 of chicken. Maybe this makes the broth darker the way I liked it when I had it before. 3. Part of what I like about traditional gumbo is that the chicken is usually on the bone and there are still tails on the shrimp... I recommend buying a big bag of wings and using that in the recipe instead of boneless thighs. (Which I assume is what the recipe wanted but didn't clarify.) Mini drumsticks would be good too. 4. If you're worried about not having enough fat for the roux... don't drain the sausage fat and just add a little more flour. It says 1/4 cup of flour but you can just eyeball Read More
(80)
Rating: 5 stars
11/15/2006
6th line down: 1 lb okra... This is the real deal. It takes for-freakin'-ever to make but it's worth it. Make a double batch if you've got a pot big enough. It won't last. YUMMMM! Read More
(47)
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Rating: 5 stars
12/27/2005
My family and friends raved over this recipe. I also added fresh crab. Very easy to make. My friends and family called the next day asking for the recipe. I did not use the gumbo felit and it was just as good. Will make again real soon!!! Read More
(36)
Rating: 5 stars
09/08/2006
Instead of the spices I added three tablespoons Zatarain's creole seasoning. Gave it just enough spice. It turned out fabulous! Definetly will make again. Read More
(17)
Rating: 1 stars
12/04/2005
This recipe was a nightmare for me. There wasn't enough fat to make the roux. I'm not experienced in making roux so my improvisation didn't work well either. Read More
(14)
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Rating: 5 stars
03/01/2010
Excellent!! I used smoked/spicy Polish sausage as my husband isn't overly fond of andouille sausage. Didn't have fresh herbs so just used dried instead worked fine. Fried three large chicken quarters with the skin on this gave me plenty of grease with which to make my roux. Before adding the chicken to the pot I removed the skin and used my hands to tear it into chunks. Adding file powder at the end adds quite a bit of flavor I would recommend using it even though it is an optional ingredient. Thanks for this recipe I'll be making it again. Read More
(14)
Rating: 5 stars
02/04/2007
This recipe was great. Everyone raved. My kids keep coming back for more! I added crab meat as well. Will definitely make again. Awesome! Read More
(13)
Rating: 5 stars
02/13/2008
This was wonderful. I saved some time by using a premade roux. It was so easy to make and delisious. I will make many more times. Read More
(12)
Rating: 5 stars
04/03/2006
I have never seen a light colored gumbo before but this was one of the best I have ever made. I added crabmeat for taste. Read More
(12)