Total Time:
2 hr 40 min
15 min
2 hr 25 min

8 to 10 servings

  • 3 large boneless skinless chicken breast halves
  • Salt and pepper
  • 1/4 cup vegetable oil
  • 1 pound smoked sausage, cut into 1/4-inch slices
  • 1/2 cup all-purpose flour
  • 5 tablespoons margarine
  • 1 large onion, chopped
  • 8 cloves garlic minced
  • 1 green bell pepper, seeded and chopped
  • 3 stalks celery chopped
  • 1/4 cup Worcestershire sauce
  • 1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
  • 4 cups hot water
  • 5 beef bouillon cubes
  • 1 (14-ounce can) stewed tomatoes with juice
  • 2 cups frozen sliced okra
  • 4 green onions, sliced, white and green parts
  • 1/2 pound small shrimp, peeled, deveined and cooked

Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.

Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley.

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4.7 419
This is amazing! Time intensive but so worth it! Better than any gumbo you would order in any restaurant. item not reviewed by moderator and published
This is an amazing recipe. I made it pretty much as written but boiled the shrimp shells in 4 C water for 20 min. and added this with the beef cubes. Used chicken thighs instead of breasts. It isn't too spicy so it good for serving to a group and letting everyone spice to taste with hot sauce. I will definitely be making this again. Thanks Paula. item not reviewed by moderator and published
This was my 1st time ever making husband loved it and couldn't get enough of it! I made this New Year's Eve 2015 along with black eyed peas, collard greens and biscuits!! This will continue to be a New Year's Eve tradition. item not reviewed by moderator and published
Amazing recipe. I used a bit more sausage, the cajun adouille variety, diced fire roasted tomatoes, added some thyme, and quite a bit of Tabasco. I also substituted poblano for bell pepper and omitted celery, because celery is rubbish and a good way to ruin a dish. Everything else was followed pretty much the same as the recipe and this just simply melted my face. One of the best things I have ever eaten, no doubt about it. The chicken doesn't seem necessary, though if anything it adds some textural variety to the dish. Anyone who has rated this low clearly did not actually make the recipe. If you don't like this, you simply do not like food. Period. item not reviewed by moderator and published
This was a great starting place for gumbo. I made the roux first instead and combined all of the ingredients in a slow cooker and let it cook overnight. The flavor was so much more saturated! I also substituted the bullion cubes for some cajun seasoning, and added some gumbo file, both of which I found in the bulk section of Central Market. item not reviewed by moderator and published
Used butter instead of margarine, hot (spicy) Portuguese sausage instead of the smoked sausage, otherwise, followed recipe to the tee. Good flavor but too much worcestershire sauce - reduce by half should be ok. Also, would drain the can of stewed tomatoes and add another bell pepper. Not a fan of chicken breast in soups since it ends up being a bit dry for my taste so if chicken, then maybe thigh meat instead. item not reviewed by moderator and published
Margarine? Bullion cubes? Worcestershire sauce (A 1/4c, EVEN?)? Should we add another few pounds of salt while we're at it? No thanks. Pull your head out of your ass, Paula. This recipe stinks. Try Alton Brown's or Emeril Lagasse's recipes for more traditional gumbos. item not reviewed by moderator and published
Considering that this recipe does take two hours to prep and cook, and there are so many things that could go wrong (makin' da roux) - this exceeded my expectations! We used turkey kielbasa and substituted fresh green beans for the okra - it added a nice crunch factor. The only reason I did not give this five stars is because I agree with others that this missed just a little extra kick - like hot sauce or cajun seasoning. However, this definitely deserves five stars if you have a diverse crowd including kids that can't handle a spicy kick. item not reviewed by moderator and published
This was very good gumbo, thanks Paula. item not reviewed by moderator and published
ugh...not quite item not reviewed by moderator and published
Very wrong man, very wrong. item not reviewed by moderator and published

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Healthy Weeknight Dinners