Gumbo Feast Gumbo – a delicious recipe with flour, vegetable oil, water, chicken, chicken, andouille sausages. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
5 hours before you plan to serve the gumbo, begin making the roux.
2
Combine flour and oil in a skillet and heat on medium low. Stir frequently!
3
Combine the rest of the ingredients except for the shrimp and okra in a large pot. Chicken bones and all (this will add great flavor)!
4
Heat on medium for 4 hours stirring occasionally.
5
After 4 hours, add the shrimp and okra and begin removing chicken bones as you find them.
6
Once the roux has reached a nice, dark brown color (this should take about 4 or 5 hours when done correctly), add it to the soup mixture.
7
Be careful! It will sizzle and pop.
8
In about 1 more hour, the shrimp should be fully thawed and cooked without adding a strong shrimpy flavor to the gumbo.
9
Serve over rice. Warn your guests about the potential threat of chicken bones! ;).
10
Enjoy!
1311
kcal
Calories
73
g
Fat
28
g
Carbs
132
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1 cup flour, 1 cup vegetable oil, ½ cups water, 12 chicken bouillon cubes, and more.
Yes, Gumbo Feast 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.
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