Gumbo

Recipe courtesy Paula Deen

Show: Paula's Home CookingEpisode: Cozy Comfort Food

Rated: 5 stars out of 5Rate itRead users' reviews (208)

RECIPE
COMMENTS & REVIEWS(208)

Cook Time:
2 hr 25 min
Level:
Intermediate
Yield:
8 to 10 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 2 hr 25 min
Total:: 2 hr 40 min

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Ingredients

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

Directions

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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Comments & Reviews

recipe Gumbo
Karen Sturgis, MI 11-15-2009
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Delicious!
Rated: 5 stars out of 5

Made this recipe for the first time tonight. The flavors are outstanding. My husband loved it too. Definitely saved this... into my recipe box and will make it again and again. Thank you Paula Deen!Read more
recipe Gumbo
Ashley Richmond, VA 11-11-2009
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He loves me now!!!
Rated: 5 stars out of 5

This is WONDERFUL!!! I am teaching myself how to cook and it was so easy to follow. I have had my share of "dishes gone... wrong" and I know my boyfriend is sick of trying new things that may not taste great, but as I wirte he is going back for seconds!!!!! He took the first bite and said, "I really love you now." HAHAHA. Thanks Paula!!!! Read more
recipe Gumbo
Daniel Bronx, NY 11-11-2009
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Gumbo vs Jambalaya
Rated: 5 stars out of 5

"This is what makes the difference between the two. If your Gumbo did not have okra than that is Jambalya. " That's not... quite right. From my experience growing up in Lake Charles, the main difference is that jambalaya is a rice-based dish, whereas gumbo is more a stew served on or with rice. Okra is just a thickener in gumbo and not all recipes call for it (especially if you use file after cooking which does the same thing). There are a few traditional ingredient differences between the two, but they are similar. Paula's recipe is yummy, I like the Worcestershire kick, but I usually keep mine tomato-less. Read more
recipe Gumbo
Amber Cabot, AR 11-05-2009
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Excellent Gumbo!
Rated: 5 stars out of 5

Made this last night and it is sooooo good! It has great flavor and is not hot (if you like it hot, it was great with hot... sauce). Lots of work involved, but well worth the time! Read more
recipe Gumbo
Cathy Florence, CO 11-03-2009
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Gina jambalaya does not have okra and gumbo does
Rated: 5 stars out of 5

This is what makes the difference between the two. If your Gumbo did not have okra than that is Jambalya. The okra acts a... thickener in Gumbo. This reciepe was really good.Read more
recipe Gumbo
Gina Orange, TX 10-24-2009
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Good but different
Rated: 3 stars out of 5

While this dish is pretty good, I would call it more of a stew. I too was born in Louisiana but have lived in Texas most of... my life and have never heard of putting okra, margarine, bell pepper, bay leaves(in another gumbo recipe of Paula's), tomatoes, or Worcestershire sauce...but to each his own. I, myself, have changed a long passed down family recipe to kick up the flavor and make it more time friendly. One thing, I do like to mix chicken along with sausage and shrimp in one pot, when we are in the mood. I also use ready made roux and add beef bouillon cubes, kitchen bouquet browning sauce, and a dash of liquid smoke. I also like to throw in some Tasso now and then. In our family, we serve it over rice and have potato salad with it. We also NEVER cook file in the gumbo. Paula is a great cook and although her recipes aren't set in stone, everyone has different tastes so if your not happy with a recipe..try making changes that you and your family would enjoy. Read more