Gumbo

Recipe courtesy Paula Deen

Show: Paula's Home CookingEpisode: Cozy Comfort Food

Rated: 5 stars out of 5Rate itRead users' reviews (226)

RECIPE
COMMENTS & REVIEWS(226)

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
Larry bloomfield hills, MI 02-07-2010
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Great Gumbo
Rated: 5 stars out of 5

I made this dish for my Superbowl Party. Great Dish! Everyone loved it. Oh! I used chicken instead of beef cubes.
recipe Gumbo
meloni jamaica, NY 02-07-2010
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the best gumbo ever
Rated: 5 stars out of 5

i made the dish as directed for superbowl 2010... WOW!!! it was a touch down!
recipe Gumbo
Lily Huntersville, NC 02-05-2010
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Wonderful wonderful
Rated: 5 stars out of 5

My husband and I loved this. So tasty, great flavor, wonderful over rice. It easily took me over 3 hrs though. I had the... same question as the previous rater in MT about what do to with the roux. I just kept it in the pot and continued to the next steps of adding butter and vegies. I don't know if that was right but it turned out good. I added a little cayenne pepper and a good bit of hot sauce. I never drained the fat from the sausage (not sure if I was supposed to?) so it seemed a little greasy so I skimmed the grease off the top as it simmered the last hour. I will make this again, it was worth the work. Read more
recipe Gumbo
Alayne Billings, MT 02-03-2010
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I'm new to gumbo and need a little help!
Rated: 5 stars out of 5

My mom and I never made this before, and tackled it together. We had to wing a couple of things, and it turned out... excellent. Now, I want to remake it, on my own, but I lost my original recipe. I had marked all of the changes or specifics on my recipe, but now I have to start over. My biggest question is, "When do I re-add the roux into the mix? It doesn't seem clear to me on her recipe, and I have zero experience with roux. Also, how dark does it get? It seemed to darken up very quickly and I didn't let it cook the full ten minutes last time because I was afraid of getting a burnt flavor. In the end it was excellent, but I can't remember what all I did. It was one of the few recipes I've made where I remember thinking it'll be a miracle if it tastes good, and was shocked when it all came together in the end. I'd love to hear specifically about the roux from some more experienced cooks! Thanks!! Read more
recipe Gumbo
Tom Orlando, FL 01-24-2010
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Mighty mighty good
Rated: 5 stars out of 5

Thanks for the recipe! My partner Joe followed it almost to the letter, except for adding an extra can of stewed tomatoes,... and some oysters. It was the best -- Love you Paula, from fans in Orlando. Tom and JoeRead more
recipe Gumbo
Meg saint louis, MO 01-24-2010
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soooo good!
Rated: 4 stars out of 5

I made this for Sunday Night Family Dinner (a big deal around here) on my dad's request. I doubled the recipe, and it turned... out WONDERFULLY! Andouille sausage is a must, IMO; it gives it just the right kick! :) My only adjustments: I used canned beef stock instead of the bouillon, since it's usually too salty for my taste. Also, I added extra okra- we all love it! Overall, delicious recipe!Read more