Southern Gumbo

Southern Gumbo

22
msjena64 5

"This is a great recipe for Gumbo. You can make it with or without the Okra."
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Ingredients

2 h 45 m servings 472 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 472 kcal
  • 24%
  • Fat:
  • 27.2 g
  • 42%
  • Carbs:
  • 19.8g
  • 6%
  • Protein:
  • 36.5 g
  • 73%
  • Cholesterol:
  • 141 mg
  • 47%
  • Sodium:
  • 1666 mg
  • 67%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Season the chicken with salt and pepper. Heat oil in a heavy bottomed Dutch oven over medium-high heat. Cook chicken and sausage separately in hot oil until well browned on both sides. Reserve browned chicken and sausages.
  2. Turn the heat to low. Make the roux by melting 2 tablespoons of margarine into the oil in the pot. Sprinkle the flour over the oil and margarine and cook, stirring constantly, until roux turns a nutty brown, about 10 minutes.
  3. Melt the remaining 3 tablespoons margarine into the roux. Stir in the onion, garlic, green pepper, and celery; cook for 10 minutes. Add the Worcestershire sauce, 1/4 cup chopped parsley, and salt and pepper to taste. Cook, stirring often, for an additional 10 minutes.
  4. Pour the hot water into the pot and add the boullion cubes, chicken, and sausage. Bring to a boil, reduce heat, and simmer for 45 minutes before stirring in the tomatoes and okra. Cover pot and simmer for 1 hour. Stir in green onions and shrimp and top with 2 tablespoons chopped parsley before serving.
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Reviews

22
  1. 25 Ratings

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Most helpful positive review

I made this last year for Christmas and everyone liked it. I used 2C. broth, 2 C. clam juice and 2 C. water, instead of water and bullion. I also added a small can of oysters, and subbed chopped...

Most helpful critical review

Eerily similar to Paula Dean's version. By eerily I mean exactly the same.

I made this last year for Christmas and everyone liked it. I used 2C. broth, 2 C. clam juice and 2 C. water, instead of water and bullion. I also added a small can of oysters, and subbed chopped...

This is the first time I've ever tried making gumbo (at my husband's request - it's his favorite) so I wanted to find a recipe that was both true to tradition and easy enough to dulplicate. Thi...

we left out the okra, since we couldnt find any. and added alittle cyanne powder for some extra spice! it was very yummy!

This was very good and very easy to make. The only thing I changed was that I used diced tomatoes instead of stewed, hot italian sausage, and no shrimp. Had my 13-year old son help me make it! T...

This gumbo is delicious! I added rice also, to thicken it up some. Perfectly thick, rich, flavor is sooo good! The only thing I changed was that I used hot italian sausage cause it's what I had ...

My family really enjoyed this...a little thicker than the gumbo we were used to in the south, but tastes just as good. Thanks for a great recipe. I did add some cajun seasoning, a bay leaf, and ...

This recipe was very much a hit in my family! My fiance is never quite sure about trying new recipes, but this one got rave reviews. All of our bowls were spotless after eating. The only thing...

Absolutely delicious! Made it strictly by the recipe, but served over rice. Will definately be making this one again!

Eerily similar to Paula Dean's version. By eerily I mean exactly the same.