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Home > MAKE SOUP > Soup Recipes > Gumbo
Gumbo Recipes
Basic Seafood Gumbo Beef, Crab, and Shrimp Gumbo Recipe Breaux Bridge Secret Gumbo Catfish Gumbo
Chicken and Sausage Gumbo Chicken Gumbo Chicken, Sausage, and Shrimp Chicken Sausage Gumbo Stir Fry
Classic Chicken Gumbo Crawfish Gumbo Creole Gumbo Creole Shrimp Gumbo
Crock Pot Chicken and Sausage Gumbo Dr. Bruton's Louisiana Gumbo Easy Chicken Gumbo Gumbo Succotash
Gumbo Ya Ya Recipe Ham Jambalaya Recipe Lazy Gumbo Low Cholesterol Chicken Gumbo
Maw-Maw's Turkey and Sausage Gumbo New Orleans Gumbo Pork Gumbo Recipe Real Cajun Gumbo
Seafood Gumbo Seafood Stew Recipe Shrimp Gumbo a la Don Slow Cooker Gumbo Recipe
Spicy Seafood Gumbo Chicken and Andouille Sausage Gumbo

Basic Seafood Gumbo

  • 1 1/2 cups crabmeat
  • 2 pounds shrimp, in shells
  • 3 quarts water
  • 2 small bay leaves
  • 1 teaspoon lemon juice
  • 1 small onion cut in wedges
  • Salt and black pepper
  • Parsley
  • 2 pounds okra, sliced
  • 4 tablespoons bacon grease, divided
  • 4 tomatoes, peeled & chopped
  • 2 onions, finely chopped
  • 2 green peppers, finely chopped
  • 1/2 teaspoon crushed red pepper, or to taste
  • 4 tablespoons brown roux
  • Reserved shrimp stock
  • Salt, pepper, thyme, parsley, to taste
  • Hot cooked rice

In a large Dutch oven boil the water with bay leaves, lemon juice, onion wedges, salt, pepper, and parsley. Wash shrimp and add to pot; boil for 2 minutes. Peel shrimp and return shells to the stock for later use. Put shrimp and crab meat in refrigerator until ready to add to the gumbo. Sauté okra in 2 tablespoons bacon grease in large heavy skillet. The okra will turn darker as it cooks. When okra is soft, transfer to a stew pot and add tomatoes. Stir and mix together well. Clean skillet and heat remaining 2 tablespoons bacon grease. Sauté the chopped onion, green pepper, and red pepper. When soft, add to the stew pot. In a saucepan, warm the roux; strain shrimp stock and stir into the roux. When well blended, add to the large stew pot with the other ingredients. Bring to a boil and simmer for 1 1/2 hours, adding more strained stock if needed. Taste and add salt, pepper, thyme, and parsley to taste. Simmer for 1 to 2 hours longer; add the shrimp and crabmeat and cook for 15 more minutes. Serve with fresh boiled rice in soup bowls. Serves 6 to 8.
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Beef, Crab, and Shrimp Gumbo Recipe

  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 2 cups chopped onion
  • 3/4 cup chopped celery
  • 1 pound okra, chopped
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1/2 pound cubed beef stew meat (optional)
  • 4 cups water
  • 4 cups dark beer
  • 1 (16 ounce) can whole tomatoes, undrained and chopped
  • 1 1/2 teaspoons white sugar
  • 1 1/2 tablespoons chopped fresh parsley
  • 1 sprig fresh thyme
  • 2 bay leaves
  • 1 pinch salt
  • 1/2 teaspoon ground cayenne pepper
  • 1 pinch ground black pepper
  • 1 pound andouille sausage, cut into 1/2 inch pieces
  • 1/2 pound crabmeat, flaked
  • 1 pound medium shrimp - peeled and deveined
  • 1 teaspoon hot pepper sauce
  • 1/4 cup Worcestershire sauce
  • 1/2 lemon

In a large pan cook, onions, celery and okra, stirring constantly until golden brown. Add garlic last as it will burn and taste bad. Set aside. In a large heavy bottomed stockpot over medium-high heat, combine 1/4 cup of butter and flour. Cook, stirring constantly, until the roux becomes chocolate brown. Stir in the vegetable mixture, and stew meat. Cook, stirring, until vegetables are tender, and meat is evenly brown. Mix in Beer, water, tomatoes and sugar. Season with parsley, thyme, bay leaves, salt, cayenne pepper and black pepper. Bring to a boil, reduce heat, and simmer for 2 1/2 hours, stirring occasionally. Add shrimp, crabmeat and andouille to stockpot. Stir in hot pepper sauce and Worcestershire sauce. Remove seeds from lemon and squeeze juice into stockpot. Simmer an additional 10 minutes, stirring occasionally. Remove bay leaves, sprinkle with file powder, and serve.
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Breaux Bridge Secret Gumbo

  • 2 lb. fresh sliced okra (I have used frozen breaded)
  • 1 lg. slice ham, diced
  • 4 med. onions, chopped
  • 2 tbsp. flour
  • 1 lg. bell pepper, chopped
  • 3 stalks celery, chopped
  • 3 bay leaves
  • 4 cloves garlic, pressed
  • Gumbo file
  • 1/2 c. oil
  • 1 tbsp. thyme
  • 2 (8 oz.) cans tomato sauce
  • 3 qt. boiling water
  • 1 (15 oz.) can peeled tomatoes & juice
  • 5 lb. shrimp, peeled, deveined & chopped
  • Salt & cayenne pepper to taste

Smother okra in oil over medium low heat in a heavy pot with a lid for 25 minutes. Add diced ham and onions and cook 10 minutes. Sprinkle flour over this, stir and brown the whole mixture. Add just enough water to keep it from sticking. Add pepper, celery, bay leaves, garlic and thyme, stirring constantly. Add tomato sauce and simmer 5 minutes. Slowly add boiling water and undrained tomatoes, stirring constantly. Simmer 2 1/2 hours. During the last 20 minutes add the shrimp, salt and pepper. Stir well and taste. Now add the file until gumbo barely loses its sweetness. Start with 1 tablespoon. Try substituting a boiled and boned chicken instead of shrimp or some other fish.
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Catfish Gumbo

  • 4 slices bacon, diced
  • 1/4 cup butter
  • 1/4 cup chopped onion
  • 2 cups fresh cooked okra
  • 2 cups canned tomatoes, undrained
  • 1/2 teaspoon garlic powder
  • 1/4 lemon, thinly sliced
  • 3 cups boiling water
  • 1/2 teaspoon salt
  • 3 drops Tabasco sauce
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons flour
  • 2 cups cooked catfish, boned, broken into large chunks

Cook bacon over medium-low heat in a heavy Dutch oven or stock pot until fat is rendered. Add 2 tablespoons of butter and the onion; cook until transparent. Add okra, tomatoes, garlic and lemon. Bring to a boil; add boiling water, salt, Tabasco sauce and Worcestershire sauce. Lower heat and simmer, partially covered, for 1 hour. Blend remaining butter with the flour; add to the simmering stew a little at a time, stirring constantly. When thickened, stir in catfish. Heat to boiling. Serve with hot boiled rice. Serves 4.
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Chicken and Sausage Gumbo

  • 3 1/2 pounds frying chicken
  • 1 onion cut in chunks
  • Celery leaves
  • 1-teaspoon salt
  • 5 cups reserved broth
  • 6 slices bacon, diced
  • 1 pound smoked andouille or smoked sausage, sliced 1/4" thick
  • 1 1/2 cups chopped onion
  • 2 green bell peppers, chopped
  • 2 celery ribs, chopped
  • 3 cloves garlic, minced
  • 3 tomatoes, peeled and chopped, or 1 (14.5 ounces) can diced tomatoes
  • 1 can (approx. 15 ounces) tomato puree
  • 1 package (10 ounces) frozen corn kernels, thawed
  • 1 package (10 ounces) frozen sliced okra, thawed
  • 1-tablespoon fresh chopped thyme or 1 teaspoon dried leaf thyme

Combine chicken, the onion chunks, celery leaves, and salt in a Dutch oven or large kettle; add water to cover. Bring to a boil; cover, reduce heat, and simmer about 45 minutes. Or until chicken is tender. Remove chicken, reserving 5 cups of the chicken broth; discard onion and celery leaves. Remove chicken from bones; cut into bite-sized pieces. Set aside. Cook bacon and sausage in a large Dutch oven over medium heat until bacon is crisp. Remove bacon and sausage, reserving 1-tablespoon drippings in Dutch oven. Crumble bacon; set bacon and sausage aside. Add onion, pepper, celery, and garlic to Dutch oven; cook over medium heat, stirring constantly, until vegetables are tender. Add chicken, bacon, sausage, reserved broth (should be approximately 5 cups), tomatoes, and remaining ingredients. Bring mixture to a boil; reduce heat, and simmer, uncovered, 1 1/2 hours.
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Chicken Gumbo

  • 1 whole chicken, about 4 pounds
  • 1-tablespoon salt
  • 2 quarts water
  • 8 ounces diced ham
  • 1-cup celery, chopped
  • 1-tablespoon butter
  • 1 bay leaf
  • 2 tablespoons chopped parsley
  • 1/2 teaspoon dried leaf thyme
  • 2 cups okra, sliced and boiled 10 minutes
  • 2 tablespoons file powder
  • 5 cups hot cooked rice

Cut up the chicken and boil in salted water until tender, about 1 1/2 to 2 hours. Remove chicken from pot. Pour broth into another container; return 6 cups of broth to the pot. If you don't have 6 cups of broth, add canned broth or bouillon. Remove chicken from bone and cut into bite-sized pieces. In a skillet, sauté the ham and celery in butter; add the bay leaf, parsley, and thyme and cook for 2 minutes longer. Add ham mixture and okra to the chicken broth; simmer 10 minutes. Add the chicken and heat through. Just before serving, add the file powder. Serve on hot cook rice in soup plates. Serves 6 to 8.
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Chicken, Sausage, and Shrimp

  • 1/3 cup + 1 Tablespoon vegetable oil
  • 1/2 cup all purpose flour
  • 2 celery stalks, chopped
  • 2 garlic cloves, pressed
  • 1 green pepper, chopped
  • 1 medium sized onion, chopped
  • 2 cans (14.5 oz.) chicken broth
  • 1 can (14.5 oz) beef broth
  • 1 lb. boneless, skinless chicken thighs
  • 1/2 lb. chorizo sausage, cut into 1/4-inch rounds
  • 1/2 cup loosely packed parsley leaves, chopped
  • 1 Tablespoon minced fresh thyme
  • 1 Tablespoon minced fresh sage leaves
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 lb. medium shrimp, shelled & deveined
  • 1 cup long grain rice, cooked as directed on the package

In a large soup pot, heat oil over med-low heat. Gradually stir in flour, and cook, stirring, until mixture is dark brown ~ about 15 minutes. Mix the broth in slowly and blend until smooth. At the same time you start the roux start to cook the vegetables: In a non-stick skillet, over medium heat, add 1 tablespoon of oil and heat until hot. Add celery, garlic, green pepper, and onion and cook until vegetables are tender, stirring occasionally. To the roux-thickened broth add the stewed tomatoes, chicken, chorizo, herbs, salt, black pepper and the vegetables. Add 4 cups of dark beer or water and heat to boiling. Reduce heat to low and simmer, uncovered for 40 minutes. Skim off any fat that comes to the surface. Add the shrimp and cook, uncovered, for 5 minutes or until the shrimp turn opaque.
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Chicken Sausage Gumbo Stir Fry

  • 1/4 lb. raw breakfast sausage
  • 3 tbsp. butter
  • 1/2 c. flour
  • 1 whole chicken breast, debone, cut in 1" chunks
  • 4 chicken bouillon cubes
  • 4 c. water
  • 3 tbsp. vegetable oil
  • 1/2 med. yellow onion, cut in half & sliced
  • 3 ribs celery, cut in match like size strips
  • 2 med. size carrots, strips, peeled & cut into match like pieces
  • 1 sm. green pepper, seeded & cut into match like strips
  • 1 sm. red pepper, seeded & cut into match like strips
  • 1 lb. smoked sausage, sliced
  • 2 tbsp. oyster sauce
  • 2 tsp. Tabasco sauce or to taste
  • 3 tsp. Zatarain's file gumbo powder

Brown sausage links, remove sausage from fat and set aside. Add butter to the fat and melt. Add flour to this and stir while the mixture turns to dark brown in color, being careful not to scorch; set aside. Heat vegetable oil and add chicken. Stir-fry until meat is practically done. Add onions, celery and carrots and stir-fry until vegetables are semi crisp. Add chicken cubes and water, oyster sauce, Tabasco sauce and file gumbo powder. Bring to a simmer for 5 minutes. Serve over rice. Garnish with chopped green onions.
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Classic Chicken Gumbo

  • 2 tbsp Vegetable shortening
  • 2 tbsp Flour, all-purpose
  • 2 Onions, finely chopped
  • 1 Green bell pepper, fine chop
  • 5 cups Warm chicken broth
  • 8 Tomatoes, peeled/chopped
  • 1/2 lb Okra, cut into 1/4" pieces
  • 1 1/2 tbsp File' Gumbo
  • 1/2 cup uncooked rice
  • 2 Ribs celery, chopped
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1/4 tsp Thyme
  • 1 Bay leaf
  • 1 Broiler-fryer chicken, cooked

In large Dutch oven, melt shortening over low heat; add flour and cook, stirring, until brown, about 10 minutes (do not hurry; if flour burns, roux is ruined). Add onions and bell pepper; cook until onion is translucent, about 5 minutes. Slowly add warm broth; stir until broth reaches a boil. Add tomatoes, okra, rice, celery, salt, file' gumbo, pepper, thyme and bay leaf; bring to a boil. Add chicken; when mixture boils again, reduce heat to low, cover and cook about 20 minutes. Stir and cook, covered, 20 minutes longer. Serves 6.
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Crawfish Gumbo

  • 1-2 lbs pounds of crawfish tails
  • 1 large onion, cut into large pieces
  • 1 1/2 to 2 lbs cooked whole mushrooms
  • 1 1/2 to 2 lbs cooked potatoes (sm red ones work best)
  • 6-8 cobs of corn (shave kernels off cob)
  • 1-2 bay leaves
  • 1 teaspoon file
  • 1 can stewed tomatoes

Make a good rich brown roux, being careful not to burn roux, as a burned roux is bitter and will ruin the dish. Add tomatoes and onions, cooking until onions are translucent. Stir in potatoes and corn, adding enough water to cover (about 2 inches). Bring to a boil, add crawfish and file (about 1 teaspoon). Reduce to a low heat and simmer for about 1/2 hour. Serve over hot rice with cornbread. There will be no more leftovers of this recipe. Note: Crawfish, mushrooms, potatoes and corn are leftover from the day be fore's crawfish boil. Enjoy!
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Creole Gumbo

  • 1 whole chicken, cut into parts
  • 2 tbsp. butter
  • 2 cubes chicken bouillon
  • 1 pkg. frankfurters
  • 1 link of sausage
  • 1 pkg. frozen shrimp
  • 1/2 sm. onion, chopped
  • 1 tsp. salt
  • 4 crabs
  • 1 tsp. gumbo file
  • 2 to 3 okras (opt.)

In a large pot boil chicken in 2 quarts of water. When it starts to boil, add bouillon cubes and butter. Boil for 30 minutes. Chop up 1 package of frankfurters and link of sausage, add to chicken and continue cooking for 10 minutes. Add shrimp, onion and salt; continue cooking for additional 30 minutes. Add crabs, gumbo filet and cut up okra and continue to cook for 10 more minutes.
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Creole Shrimp Gumbo

  • 3 cans tomato sauce
  • 1 can tomato paste
  • 2 cans chicken broth
  • 1 onion, finely chopped
  • 1 tbsp. thyme
  • 1 tbsp. gumbo file
  • 2 tbsp. Tony seasoning
  • 1 bell pepper, finely chopped
  • 2 stalks celery, finely chopped
  • 1 tbsp. oregano
  • 3 toes garlic, finely chopped

Sauté onion, pepper, and celery in 1-teaspoon butter. Add tomato paste, sauce with thyme, oregano, and chicken broth. Cook 1 hour on low setting. Brown okra and add to gravy. Cook 20 minutes. Add 2-3 pounds peeled shrimp. Cook 10 minutes; add file gumbo. Serve hot over rice.
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Crock Pot Chicken and Sausage Gumbo

  • 3 tablespoons all-purpose flour
  • 3 tablespoons oil
  • 1/2 pound smoked sausage, cut into 1/2 inch slices
  • 3/4 to 1 pound boneless chicken thighs cut in bite-size pieces
  • 1 1/2 to 2 cups frozen cut okra
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 3 cloves garlic, minced
  • 1/4 teaspoon ground cayenne pepper, or to taste
  • 1/4 teaspoon ground black pepper
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 cup frozen medium shrimp, cleaned and cooked
  • 1 1/2 cups uncooked regular long-grain white rice
  • 3 cups chicken broth or water (updated 9/07)

In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium-low; cook, stirring constantly, about 8 to 12 minutes or until mixture turns a light red-brown. Place flour and oil mixture in 3 1/2 to 4-quart crock-pot. Stir in all remaining ingredients except shrimp, rice, and broth or water. Cover and cook on LOW for 7 to 9 hours. Add cooked shrimp to the gumbo; mix well. Cover and continue to cook on LOW for 20 minutes longer. Meanwhile, cook rice in the broth or water according to package directions. Serve gumbo over the hot cooked rice. Serves 6 to 8.
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Dr. Bruton's Louisiana Gumbo

  • 2 bell peppers, chopped
  • 4 green onions and tops, chopped
  • 1 white onion, chopped
  • 8 to 10 chopped okra
  • 1 c. bacon grease (use leftover or fry 1 lb. bacon crisp and crush bacon to use later)
  • 4 cans Campbell's chicken broth
  • 2 c. tomatoes (canned and put through blender)
  • 1/2 lb. butter
  • 8 c. large shrimp
  • 6 pods garlic, finely chopped
  • Seasoning to taste: Lawry's seasoned salt, cayenne red pepper, black pepper, Tabasco sauce
  • 3 c. water
  • 6 oz. snow crab
  • 1/2 tsp. filet gumbo powder
  • 3/4 tsp. filet gumbo powder
  • 1/4 tsp. oregano
  • 2 tsp. parsley

Sauté pepper, onions, okra and bacon grease in a large container. Then add Campbell's broth and tomatoes. Stir well and heat. When hot, set aside off of stove. In another large pan heat butter and shrimp and sauté. Add garlic and enough water to bring butter level to top of shrimp. Season slowly with Lawry's salt, black pepper, cayenne pepper and Tabasco sauce, oregano and parsley. NOTE: Add these seasonings slowly; stir and cook to taste. This is to get good flavor into the shrimp. At the end you can add the above seasonings to final mixture to bring up to taste after shrimp is added to broth mixture. When done, mix the two mixtures together into a large container. Add 3 cups water and cook over medium heat. Add bacon pieces, snow crabmeat. Add the seasonings again small amounts at a time. Cook and taste until proper seasoning is present. Add 1/2 teaspoon filet gumbo powder. Stir and let simmer for 30 minutes or more. Just before serving, add 3/4 teaspoon filet gumbo powder and stir. Serve over hot rice. If you want a thick gravy "roux" gumbo, you can make a roux and add it as desired to thickness when adding water and snow crab.
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Easy Chicken Gumbo

  • 5 1/2 lb chicken pieces (drumsticks, thighs, and breast halves with skin and bones)
  • 4 tablespoons vegetable oil
  • 1 1/2 lb andouille* or other spicy smoked pork sausage, cut crosswise into 1/4-inch-thick slices
  • 3 medium onions, chopped
  • 2 celery ribs, chopped
  • 1 green bell pepper, chopped
  • 4 large garlic cloves, finely chopped
  • 2 cups chicken stock or broth
  • 1 1/2 cups water
  • 1 (14- to 16-oz) can whole tomatoes in juice, drained and chopped
  • 1/4 teaspoon cayenne (optional)
  • 2 1/2 cups long-grain white rice, rinsed and drained well
  • 1 cup thinly sliced scallion greens

Rinse and dry chicken then season with pepper and salt. Heat a couple tablespoons oil in a skillet over moderately high heat until the oil hot but not smoking and brown the chicken. Turn down the heat and brown sausage. Drain the fat from the sausage by placing it on a paper towel. Using the some of the fat from browning the sausage cook onions, celery, and bell peppers, until onions are brown and soft. . Add garlic last as it will burn and cook, stirring, 1 minute. Add 1-cup stock and cook, stirring, 1 minute. Transfer mixture to a wide 8-quart heavy pot and add chicken, water, tomatoes, cayenne (if using), and remaining cup stock. Simmer, partially covered, until chicken is tender, about 30 minutes. Preheat oven to 325°F. Transfer chicken with tongs to a clean bowl and measure cooking liquid with vegetables, adding additional water as necessary to measure 7 cups. If over 7 cups, boil to reduce. Stir rice into cooking liquid (in pot). Arrange chicken over rice (do not stir), and then bring to a boil over high heat, uncovered, without stirring. Bake, covered, in middle of oven until rice is tender and most of liquid is absorbed, about 30 minutes. Remove from heat and let jambalaya stand, covered, 10 minutes. Gently stir in scallion greens, sausage, and salt to taste.
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Gumbo Succotash

  • 1 pkg. crab (imitation) meat
  • 1 pkg. cooked shrimp
  • 3 to 4 HOT sausage
  • 1 can stewed tomatoes
  • 1 can tomato sauce
  • 1 med. whole onion
  • Green pepper
  • 1/4 tsp. salt
  • Pepper
  • 2 tsp. sugar
  • Okra - cut-up
  • Gumbo file (to taste)

Brown okra with small amount of butter or cooking oil in skillet. Add hot sausages (cut-up). Add green pepper (cut-up). Add onion (cut-up). Add crabmeat and shrimp. Add stewed tomatoes. Add tomato sauce and 2 cans water. Simmer. Add gumbo file, salt, sugar, and pepper. Serve over cooked rice. Serves 6 to 8 people.
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Gumbo Ya Ya Recipe

  • 5 to 6 pounds chicken parts
  • Salt
  • Cayenne pepper
  • Garlic powder
  • 2 1/2 cups flour
  • 1-cup vegetable oil
  • 2 cups onions, coarsely chopped
  • 1 1/2 cups celery, coarsely chopped
  • 2 cups green pepper, coarsely chopped
  • 6 cups chicken broth
  • 1 1/2 teaspoons fresh garlic, minced
  • 1-pound andouille sausage finely diced, or another smoked sausage such as Kielbasa
  • 4 cups hot cooked rice

Cut chicken breasts in half crosswise to get a total of 10 pieces of chicken. Season with salt, cayenne pepper and garlic powder and let stand at room temperature for 30 minutes. Measure flour into a large paper bag. Add chicken pieces and shake until well coated. Remove chicken and set remaining flour aside for the roux. In a large skillet, brown chicken in very hot oil, remove chicken from the oil and set aside. Stir oil remaining in the skillet with a wire whisk to loosen any brown bits remaining in the bottom of the pan. Whisk in 1 cup of the remaining flour and whisk constantly over medium heat until the roux becomes dark brown. Be sure to stir constantly and do not let this mixture burn. It will probably take from 15 to 25 minutes. Remove from heat; add onions, celery and green bell pepper. Continue to cook, stirring constantly, until vegetables are tender. Transfer roux and vegetables to a large heavy saucepan. Add stock to roux and vegetables and bring to a boil, stirring. Lower heat to a quick simmer and add garlic, sausage and chicken. Continue cooking, covered, until the chicken is tender, 1 3/4 to 2 hours.Adjust seasonings and serve in bowls over the rice. Serves 10.
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Ham Jambalaya Recipe

  • 2 cups cooked ham, diced
  • 1 cup green pepper, chopped
  • 1 cup chopped onion
  • 1 10 oz pkg sliced okra
  • 1 can (14.5 ounces) tomatoes, diced
  • 1 cup chicken broth
  • 1-cup water
  • 1-teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 cup uncooked rice

Combine all ingredients except rice in a large, heavy skillet; bring to a boil over medium-high heat. Reduce heat, cover, and simmer 10 minutes. Stir in rice and simmer, tightly covered, for 20 minutes longer, or until rice is tender. Serves 4.
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Lazy Gumbo

  • 1 (10 oz.) can tomatoes
  • 1 med.-sized chicken, cut up
  • 1 lb. smoked sausage, mild or hot
  • 1 lb. med. shrimp
  • 6 med. boiled crabs, cleaned
  • 1 pt. fried okra
  • 1 med. onion, chopped or 1/2 tbsp. onion powder
  • 2 toes garlic, chopped or 1/2 tbsp. garlic powder
  • 1 tsp. gumbo file
  • 3 tbsp. oil (heaping)
  • 3 tbsp. flour (heaping)
  • Salt & pepper to taste

Brown chicken and sausage in large skillet; set aside and make roux from drippings of chicken and sausage. (If not enough drippings, add oil.) Add flour and stir constantly over medium heat until roux is dark brown, set aside. Put chicken and sausage in a large pot and add about 2 quarts of water. Add tomatoes, onion, garlic, salt, pepper and gumbo file. Now add roux. Cook down 35 to 45 minutes until chicken is tender. Add shrimp, crabs and okra and simmer until cooked down. Set aside for 1 hour. Serve over rice.
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Low Cholesterol Chicken Gumbo

  • 1/2 c. flour
  • 1 bunch celery
  • 1 lb. fresh mushrooms, thin sliced
  • 1 bunch (about 6) green onion, chopped sm.
  • 1 med. onion, chopped sm.
  • 1 lb. lean baked chicken, cut into 1/4" cubes
  • 2 tbsp. light oil
  • 3 1/2 c. water
  • 1/2 tsp. salt
  • 1/4 tsp. cayenne pepper

1. Wash the celery, devein the celery with a peeling knife and then cut into thin slices. 2. Heat the oil in a large skillet; add flour and brown, stirring constantly (roux). 3. Bring water to boiling in a large pot then reduce heat. Add the roux slowly, stirring constantly. 4. Add the green onion, onion, mushrooms, celery and chicken one ingredient at a time, stirring frequently. Bring to a slow boil. 5. Add the salt and the cayenne pepper and simmer for 20 minutes. Use additional water to thin the gumbo. Serves 3-4. Season to taste.
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Maw-Maw's Turkey and Sausage Gumbo

  • 3 c. cooked turkey
  • 1 pkg. smoked sausage
  • 1/2 c. green onions, sliced
  • 1 sm. onion, chopped
  • Cayenne pepper (opt.)
  • Paprika
  • Parsley
  • Flour & oil
  • Accent
  • Fillet gumbo

Make a roux with flour and oil. Salt and pepper the turkey. Then sauté in the roux until it gets brown. Transfer the meat into a gumbo pot. Sauté the onions and green onions in the leftover roux and then add to the meat. Add enough water to 3" to 6" above the meat. Season with Accent and pepper to taste. Simmer 3 to 4 hours at a slow boil until broth is about 2" above meat, stirring every 20 minutes. Add a generous amount of paprika to provide red coloring to gumbo. Slice sausage into pieces and fry for 4 or 5 minutes. Add sausage to gumbo and let it return to a boil. Reduce heat and sprinkle in 1/2 to 1 ounce of fillet gumbo. Let gumbo simmer (not boil) for 10 to 20 minutes to thicken. Gumbo should be served over rice.
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New Orleans Gumbo

  • 1/2 c. chopped celery
  • 1/2 c. chopped onion
  • 1/2 chopped bell pepper
  • 1 1/2 tsp. chopped garlic
  • 1 lb. frozen chopped okra, sautéed separately
  • 1 1/2 lbs. smoke sausage, sliced
  • 2 lbs. fresh shrimp, peeled
  • 1 lb. cooked, deboned chicken, cubed
  • 2 pts. Fresh raw oysters
  • 2 lbs. fresh cleaned crab parts
  • 2 bay leaves
  • 1 tsp. cloves
  • 1 tsp. poultry seasoning
  • 2 beef bouillon cubes
  • Salt to taste
  • Pepper to taste
  • 1 to 1 1/2 gals. Water (add to desired consistency)
  • 1/2 c. flour, browned slowly on low fire separately
  • 1 tsp. gumbo file

In a large pot, sauté first 4 vegetable seasonings in a small amount of water to prevent sticking. Add sausage, shrimp, and chicken; sauté approximately 20 minutes on a medium fire. Then add the sautéed okra; mix well. Add water gradually to desired consistency, then beef cubes and other spices. Slowly stir in browned flour to thicken. Let simmer on a medium fire for approximately 1 hour. Add cleaned crab parts and oysters and continue cooking for 30 to 45 minutes, stirring occasionally. Add the teaspoon gumbo file just before serving. Serves 20 to 25 people.
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Pork Gumbo Recipe

  • 1-pound pork loin, cubed
  • 1-tablespoon margarine
  • 2 tablespoons flour
  • 1-cup beef broth or bouillon
  • 1 can stewed tomatoes, (15 oz)
  • 1 package frozen okra, sliced, (10 oz)
  • 1 package frozen succotash, (10 oz)
  • 1/2 to 1 teaspoon hot pepper sauce
  • 1-teaspoon black pepper
  • 1 bay leaf

Spray Dutch oven with cooking spray; heat over medium heat. When pan is hot, add pork cubes. Cook for about 4 to 5 minutes, or until browned on all sides. Remove pork and set aside. Add margarine to Dutch oven; stir in flour. Cook and stir until roux is browned. Whisk in broth and remaining ingredients. Bring to a boil; reduce heat and simmer for 15 to 20 minutes. Remove bay leaf and serve. Serves 4.
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Real Cajun Gumbo

  • 1 onion chopped
  • 1 green bell pepper seeds removed and chopped
  • 1 cup of chopped celery
  • Prepare the trinity first (above ingredients) and set aside. Prepare preferred meat sausage, chicken, etc, or if choosing seafood, shrimp, oysters, crab meat, crawfish, etc. Prepare and set aside.
  • 1 cup cooking oil or shortening
  • 1-cup flour
  • 2 quarts warm water
  • 2 teaspoons Tabasco brand pepper sauce
  • 1 tablespoon Zatarain's Creole seasoning or Tony Chachere's
  • 2 cups okra, cleaned and sliced
  • 3 to 4 cups rice

An authentic gumbo is prepared with a dark Re-aux, as are most all-Cajun dishes. In a 6 or 8-quart stew pot (black iron is preferred but whatever you have will suffice) mix 1 cup of oil and 1 cup of flour. Place over medium heat and stir continuously. NOTE: If you stop stirring it will stick and you will have to start over. Be sure to go over the entire bottom of the pot while stirring. The flour will begin to change color from white, to tan, to orange, to red, to light brown, to dark brown, then finally to black. For this recipe, medium to dark brown is what is needed. This takes 10 to 15 minutes. At this point, dump in the onion, celery and bell pepper and cook till the onion starts to clear. Add the meat at this time, but not your seafood. Cook until meat starts to brown, and then stir in warm water and seasonings. You are looking for a thicker-than-soup consistency but not as thick as stew. Add more or less water to achieve this. Bring to a simmering boil. Add the okra and seafood of your choice. Cook for one hour. Prepare rice and serve over rice in a bowl. Salt and pepper to taste and the Cajuns would add a little dash of File' (Ground sassafras) or you can use thyme, finely ground (but not as good). For a Creole Gumbo add tomatoes.
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Seafood Gumbo

  • 1/4 cup roux
  • 2 large onions, chopped
  • 3 cups okra, chopped
  • 2 tablespoons oil
  • 1 can (14.5 ounces) stewed tomatoes
  • 3 cloves garlic, minced
  • 2 quarts water
  • Salt
  • Black pepper
  • Cayenne pepper
  • 1/2 cup parsley, finely chopped
  • 6 to 8 green onions, finely chopped
  • 2 pounds shrimp
  • 1-cup oysters
  • 1-cup crabmeat
  • Crab claws
  • Hot cooked rice

Add shrimp to roux and cook for a few minutes. Set aside. Cook okra and onions in hot oil. Add tomatoes and garlic when okra is almost done. Cook a few minutes longer, and then add water, salt and pepper. Combine shrimp and roux mixture with okra; simmer about 10 minutes. Add oysters, crabmeat, and crab claws; simmer for 15 minutes. Add parsley and green onions and simmer another 15 to 20 minutes. Serve with hot cooked rice.
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Seafood Stew Recipe

  • 1 cup chopped green bell pepper
  • 1/2 cup chopped onion
  • 1-tablespoon vegetable oil
  • 1-tablespoon cornstarch
  • 1 can (14.5 ounces) stewed tomatoes
  • 1 teaspoon Cajun seasoning
  • 1 can hot and spicy style tomato juice, (6 oz)
  • 1 cup frozen cut okra
  • 1 pound medium shrimp, peeled and deveined
  • 4 ounces frozen imitation crab, about 1 cup
  • 3/4 cup quick-cooking rice
  • 1 1/4 cups water

In a large saucepan or Dutch oven cook sweet pepper and onion in hot oil till tender; stir in cornstarch. Add undrained tomatoes, Cajun seasoning, and tomato juice. Cook and stir till bubbly; add okra. Bring mixture to boil; reduce heat. Cover and simmer for 10 minutes. Stir in shrimp; simmer until shrimp is cooked through. Add imitation crab, uncooked rice, and water. Return mixture to boiling. Remove from heat. Cover and let stand about 5 minutes or till rice is tender, stirring occasionally. Makes 4 servings.
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Shrimp Gumbo a la Don

  • 2 lb Shrimp lg. shelled &
  • 1/3 c Celery, sliced 1/8 -inch thick
  • 2 c Okra, fresh & sliced 1/4-inch thick
  • 2-tb Filé powder
  • 1 ts Tabasco sauce
  • 2 c White wines
  • 1 c Chicken boned, chopped
  • 1/4 c Diced ham
  • 2 Carrots sliced
  • 1 1/2 c stewed tomatoes, sliced
  • 1 ts Basil
  • 1/2 ts Marjoram
  • 1/2 ts Allspice
  • 1 ts Cream of tartar
  • 4 ea Bay leaves
  • 2 Med. onions coarsely chopped
  • 4 ea Garlic cloves, crushed
  • 6 ea Scallions chopped
  • 2 c Water
  • 4-tb Soy sauce

Pour all liquid ingredients into a large pot and bring to a boil. Add all spices. Boil for 8-10 minutes the add the shrimp. Boil for 15 minutes then add all of the other ingredients. Boil for 3-5 minutes then turn to low heat for 10 minutes. Turn down to simmer for 20-30 minutes. Serve over white or brown rice. Excellent with a good fruit salad and lots of hot, buttered French bread!
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Slow Cooker Gumbo Recipe

  • 1/3 cup flour
  • 1/3 cup cooking oil
  • 3 cups chicken broth
  • 12 to 16 ounces smoked sausage, sliced about 1/2" thick
  • 2 cups chopped cooked chicken
  • 2 cups diced cooked chicken
  • 1 to 2 cups sliced okra
  • 1 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped celery
  • 4 cloves garlic, minced
  • Salt, to taste
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground red pepper
  • Boiled white rice

For roux, in a heavy 2-quart saucepan stir together flour and oil until smooth. Cook over medium-high heat for 4 minutes, stirring constantly. Reduce heat to medium. Continue to cook, stirring constantly, for about 15 minutes more or until roux is dark reddish brown. Let roux cool. Add chicken broth to a 3 1/2 to 6-quart slow cooker. Stir in roux. Add sausage, chicken, okra, onion, green pepper, celery, garlic, salt, pepper, and red pepper. Cover and cook on LOW for 8 to 10 hours, or HIGH for 4 to 5 hours. Skim off fat. Serve with hot cooked rice. Makes 6 servings.
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Spicy Seafood Gumbo

  • 1-cup vegetable oil
  • 1-cup flour
  • 2 cups chopped onions
  • 8 ribs celery, chopped
  • 3 cloves garlic, minced
  • 8 cups chicken broth, canned or from base
  • 2 large cans (28 ounces each) tomatoes, diced
  • 2 packages (10 ounces each) frozen okra, sliced, thawed
  • 1 pound crab claws
  • 1/4 cup Worcestershire sauce
  • 1-tablespoon hot sauce
  • 2 large dried bay leaves
  • 1/2 cup fresh minced parsley
  • 2 teaspoons dried leaf thyme
  • 2 teaspoons dried leaf basil
  • 2 teaspoons dried leaf oregano
  • 1-teaspoon sage
  • 1-teaspoon pepper
  • 2 pounds shrimp, medium, unpeeled
  • 1-quart oysters, undrained
  • 1 pound crab meat
  • 1-pound fish fillets, such as catfish or other firm white fish, cut in 1-inch pieces
  • Hot cooked rice
  • File powder, optional

Combine oil and flour in a heavy skillet; cook over medium heat for 20 minutes, stirring constantly, until roux is dark. Be very careful to keep the roux from scorching. Stir in onion, celery, and garlic; cook 10 minutes, stirring often. Transfer mixture to a Dutch oven or large kettle. Add chicken broth, tomatoes, okra, crab claws, Worcestershire sauce, hot sauce, bay leaves, parsley, thyme, basil, oregano, sage, and pepper; simmer 2 hours, stirring occasionally. Peel and devein shrimp. Add shrimp, oysters, crabmeat, and fish to the pot; simmer 10 to 15 minutes. Remove and discard bay leaves. Serve gumbo over hot cooked rice and, if desired, sprinkle with file.
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Chicken and Andouille Sausage Gumbo

  • ROUX:
  • 2 c. flour
  • 2 c. vegetable oil
  • GUMBO:
  • 6 green bell peppers
  • 4 green onions
  • 1/2 white onion
  • 2-jalapeno chilies (discard seeds from 1 Chile)
  • 2 Serrano chilies (discard seeds from 1 Chile)
  • 1/2 bunch celery
  • 1 1/2 tbsp. thyme
  • 2 c. vegetable oil
  • 3 red bell peppers
  • 1 red onion
  • 1 clove garlic
  • 5 bay leaves
  • 1 1/2 tbsp. basil
  • 1 1/2 tbsp. oregano
  • 1 tbsp. crushed red pepper
  • 1 jar (2.2 oz.) Cajun Magic spice for poultry
  • 2 lb. andouille sausage or Polish sausage, cubed
  • 1 1/2 lb. cubed boneless, skinless chicken breasts
  • 1/2 c. file powder
  • Water
  • Cooked white rice
  • 1 1/2 tbsp. white pepper
  • 1 1/2 tsp. cayenne pepper
  • 6 qt. chicken stock

For roux, mix flour and oil in roasting pan. Bake at 250 degrees, stirring often, about every 1/2 hour, until mixture is the color of dark red clay, about 5 hours or more. Remove from oven. For gumbo, dice all vegetables. Put into 12-quart kettle. Cook until limp, about 10 to 15 minutes. Stir in bay leaves, thyme, basil, oregano, white pepper, crushed red pepper, cayenne and half the Cajun Magic spice mixture. Mix thoroughly over medium heat. Stir in half of the roux. Gradually stir in chicken stock until well blended. Heat to simmer. Add more roux if thicker consistency is desired. Sauté cubed sausage in non-stick skillet until chicken is browned, about 5 to 10 minutes. Drained off excess grease and add sausage to simmering gumbo mixture. Mix the cubed chicken with the remaining Cajun Magic spice mixture. Sauté in non-stick skillet until chicken is browned, about 5 to 10 minutes. Drain and add chicken to gumbo. Simmer gumbo over medium heat stirring often for 1 hour. Just prior to serving heat gumbo to boil. Turn off heat. Add file powder. Stir well. Add water if needed to thin to desired consistency. Serve hot with a dollop of cooked rice.
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