Southern Gumbo Recipe -
Southern Gumbo Recipe
  • READY IN hrs

Southern Gumbo

Recipe by  

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

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Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    2 hrs 35 mins

    2 hrs 45 mins


  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 More Reviews

Most Helpful Positive Review
Dec 23, 2009

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 tomato for stewed. The chicken breast was dry so this year, I will either use thigh meat or buffalo size wings. OVerall, it was awesome!

Most Helpful Critical Review
Nov 02, 2010

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


25 Ratings

Jul 16, 2010

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. This is it! The family loved this gumbo! The only changes I made were to add a large can of diced tomatoes (undrained) in place of the stewed tomatoes; and I used herb-seasoned chicken sausage in place of pork sausage. For the salt-to-taste, I used Penzey's Special Seasoned Sea Salt - and that added a great flavor as well! Thank you so much for this recipe msjena! (You've made my husband's day! :-)

Jun 28, 2010

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

Sep 18, 2009

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! Thanks for the great recipe.

Aug 09, 2010

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 on hand, 2 cups water/2 bouillon cubes, 1 can beef broth, and added cayenne cause we like spicy here! 5 stars, thanks!

Jun 14, 2010

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 just regular beef broth. But this recipe is great all on it's own!

Oct 19, 2009

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 I added was a bit of file powder.


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  • Calories
  • 472 kcal
  • 24%
  • Carbohydrates
  • 19.8 g
  • 6%
  • Cholesterol
  • 141 mg
  • 47%
  • Fat
  • 27.2 g
  • 42%
  • Fiber
  • 2.6 g
  • 11%
  • Protein
  • 36.5 g
  • 73%
  • Sodium
  • 1666 mg
  • 67%

* Percent Daily Values are based on a 2,000 calorie diet.

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