Good Ole' Gumbo Recipe

Name: Good Ole' Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium onions, chopped; 16 ounces chopped okra (frozen or fresh); 3 bell peppers, chopped or 16 ounces frozen bell peppers; 3 bunches green onions, white part only; 16 cloves garlic, chopped finely; 5 stalks celery, chopped; 3 tablespoons tomato paste; 3 teaspoons dried thyme; 2 teaspoons dried sage; 2 bay leaves; 18-¼ teaspoon cayenne pepper; 1 lb chicken thigh, skinned and browned; 1 lb smoked sausage; 2 lbs shrimp, peeled; 2 12 cartons chicken stock; 1 cup all-purpose flour; ¾ cup canola oil; 1 tablespoon bacon fat (optional)

Servings: persons

2 medium onions, chopped
16 ounces chopped okra (frozen or fresh)
3 bell peppers, chopped or 16 ounces frozen bell peppers
3 bunches green onions, white part only
16 cloves garlic, chopped finely
5 stalks celery, chopped
3 tablespoons tomato paste
3 teaspoons dried thyme
2 teaspoons dried sage
2 bay leaves
18-¼ teaspoon cayenne pepper
1 lb chicken thigh, skinned and browned
1 lb smoked sausage
2 lbs shrimp, peeled
2 12 cartons chicken stock
1 cup all-purpose flour
¾ cup canola oil
1 tablespoon bacon fat (optional)

1
Have all the vegetables chopped and ready before beginning the Gumbo.
2
Dice half of the sausage.
3
Cut rounds of the remaining sausage.
4
In a heavy soup pot, combine flour and oil and optional bacon fat to form the roux.
5
Cook over medium heat, whisking constantly, until the color of coffee.
6
This will take 20 minutes or more.
7
Do not walk away from the stove as the flour will burn and cause you to start again.
8
Once the roux is finished, lower heat to medium low, and add all the chopped veggies except the okra.
9
Cook stirring constantly until the veggies begin to sweat.
10
The roux will absorb the sweat so watch carefully.
11
Again, do not walk away.
12
Once the veggies begin to sweat, add the tomato paste and stir until distributed.
13
Add all the dry spices.
14
Slowly add the chicken stock, stirring to avoid lumps.
15
Add the chopped sausage and browned chicken.
16
Cover and simmer until the chicken is cooked thru.
17
Remove the chicken from the pot, and tear into bite sized pieces.
18
Reserve.
19
Add the okra and cook until tender, about 10 minutes.
20
Return chicken to the pot, and add remainder of the sausage.
21
Taste for seasoning and add salt or pepper to taste.
22
In the last few minutes before you are ready to eat, add the shrimp to the simmering gumbo, and cover.
23
Heat for two minutes and then turn off heat.
24
Allow to sit for another 5 minutes.
25
Serve over rice.

1287

kcal

Calories

Fat

Carbs

110

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 medium onions, chopped, 16 ounces chopped okra (frozen or fresh), 3 bell peppers, chopped or 16 ounces frozen bell peppers, 3 bunches green onions, white part only, and more.

Yes, Good Ole' Gumbo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Good Ole' Gumbo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions