Louisiana Gumbo Recipe

Name: Louisiana Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 chicken; 2 lbs breakfast sausage (Hot); 3 lbs shrimp (peeled and deveined); 1 lb crawfish tail (peeled); 1 lb okra; 8 ounces clam juice; 4 bell peppers; 6 stalks celery (Chopped); 2 chili peppers (Cayenne); 3 tablespoons ground sage; 3 tablespoons chicken bouillon; 1/2 teaspoon oregano; 1/2 teaspoon black pepper; 1/2 teaspoon gumbo file; 1/2 cup flour

Servings: persons

1 chicken
2 lbs breakfast sausage (Hot)
3 lbs shrimp (peeled and deveined)
1 lb crawfish tail (peeled)
1 lb okra
8 ounces clam juice
4 bell peppers
6 stalks celery (Chopped)
2 chili peppers (Cayenne)
3 tablespoons ground sage
3 tablespoons chicken bouillon
1/2 teaspoon oregano
1/2 teaspoon black pepper
1/2 teaspoon gumbo file
1/2 cup flour

1
In a large (I mean large) stockpot boil chicken (completely covered by 2 inches of water), chopped okra, celery, sage, bouillon, oregano, black pepper until chicken is done. Remove chicken and set aside to cool, leave the stock in the pot. When cool debone the chicken and shred the meat. Set aside for now.
2
Crumble sausage and fry in a skillet. Remove sausage and set aside. Reserve 1/2 cup of the drippings. Add flour and make a very dark roux (dark brown). Add the sausage and roux to the chicken broth and let simmer 10 minutes.
3
Chop bell peppers and cayennes at this time. Add to pot and let simmer 10 minutes.
4
Add shrimp, clam juice, crawfish tails to the pot and let simmer 15 minutes.
5
Add the chicken and gumbo file to the pot and bring to a boil.
6
I like to let this gumbo rest for a few hours and then reheat it before serving. Serve over rice with crackers and Louisiana hot sauce.
7
This gumbo only gets better the next day. It freezes well to make a quick simple meal anytime.

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 15 ingredients. The key ingredients include: 1 chicken, 2 lbs breakfast sausage (Hot), 3 lbs shrimp (peeled and deveined), 1 lb crawfish tail (peeled), and more.

Yes, Louisiana 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.

Louisiana Gumbo

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