Texiana Gumbo (For the Masses!)

Texiana Gumbo (For the Masses!)

The Arringtons

"Hybrid of a classic dish. Hands-down the best gumbo I've ever made or eaten. Served best over potato salad or rice. Yes, gumbo on potato salad is delicious! This was for our wedding rehearsal dinner; for a normal recipe, divide everything by four."
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1 h 50 m servings 266 cals
Serving size has been adjusted!
Original recipe yields 60 servings


  • Calories:
  • 266 kcal
  • 13%
  • Fat:
  • 17.9 g
  • 28%
  • Carbs:
  • 11.9g
  • 4%
  • Protein:
  • 12.4 g
  • 25%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 1229 mg
  • 49%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

  • Cook

  • Ready In

  1. Cook sausage in a large skillet over medium heat until evenly browned, 5 to 10 minutes.
  2. Whisk olive oil and flour together in a large stockpot over medium heat until mixture is thick and smooth. Cook and stir until mixture is browned and bubbling, 10 to 20 minutes. Add garlic; cook and stir until garlic is fragrant, about 1 minute.
  3. Slowly whisk chicken broth and beer into flour mixture; bring to a boil. Mix sweet onion, bell pepper, celery, okra, green onions, Creole seasoning, and parsley into broth.
  4. Stir shredded chicken, shrimp, and sausage into vegetable-broth mixture; bring to a boil, reduce heat to low, cover the pot, and simmer, stirring often, until flavors blend and vegetables are tender, about 60 minutes. Season with salt and black pepper.

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I had to scale this way down and I used smoked sausage instead of the andouille out of personal preference. I enjoyed the flavor of this very much. I just ate it as a soup and didn't even bother...

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