1 hr 20 mins
Ashley R. T. Shrout (ARTS)'s Note:
This is a great recipe for anyone who wants to try out their hand making authentic gumbo for the first time. It may seem like a lot, but don't let it scare you. It's easier than it looks. I like using chicken and shrimp in mine but you can use just about any kind of meat(s) you want. For those of you who don't realy like okra, good news, you can leave out that part if you want. It'll still taste great. Well, have fun cooking and enjoy! P.S. Cooking this goes great with a beer!;)
My Private Note
Units: US | Metric
- 1/2 onion
- 1 large bell pepper
- 1 (14 1/2 ounce) can whole tomatoes
- 1 (10 ounce) bag frozen cut okra
- 3 stalks celery
- 3 tablespoons Worcestershire sauce
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/2 cup cooking oil
- 3 tablespoons butter
- 3 tablespoons oil
- 3 tablespoons flour
- 2 (14 1/2 ounce) cans chicken stock, and 1 1/2 cup of that to set aside for roux mixture
- chicken meat or shrimp or seafood, thoroughly washed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
for extra flavor
- 1/2 teaspoon Tony Chachere's Seasoning
- 4 -6 drops louisiana hot sauce
- 1You'll need a large cooking pot and 1 frying pan (iron skillets always work best for this).
- 2Cut up chicken into cubes and start boiling it in the large cooking pot. Let chicken cook until step # 13. May need to keep adding water as it boils down.
- 3Dice onions, bell pepper, and celery then set aside (a.k.a. the ‘trinity’).
- 4Heat the ½ cup cooking oil in pan then add okra and cook for 15-18 minutes (browned a little bit) then set the okra aside.
- 5Put the 3 tablespoons of butter in the 2nd large cooking pot, heat it up and start sautéing the onions, bell pepper, and celery (trinity) for 10 minutes. You’ll want to burn it a bit to help add flavor to the gumbo.
- 6Add the large can of tomatoes along with it’s juices and smash up the tomatoes as you stir.
- 7Add the 2 cups of chicken stock, 3 tablespoons Worcestershire sauce, ½ tspn. oregano, ½ tspn. Garlic powder, and okra, excluding the okra oil.
- 8Cover and cook for 30 minutes.
- 9*While that’s cooking make your roux:.
- 10In frying pan heat 3 tablespoons oil up on med high.
- 11Add 3 tablespoons of flour, and brown till you get a dark chocolate color , stirring constantly (this is the stinky part of making gumbo, but necessary).
- 12Once brown, add the 1 ½ cup of chicken stock to make a gravy. Stir out all the lumps with whisk and set aside.
- 13After the 30 minutes cooking time is up, add the roux and meat(s) to the pot.
- 14Add salt and pepper (and Tony Chachere’s Seasoning & Louisiana Hot Sauce).
- 15Cover again and cook for additional 30 minutes.
- 16Serve over rice or eat as a soup.
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Nutritional Facts for Good Ol' Gumbo
Serving Size: 1 (270 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 381.8
- Calories from Fat 294
- Total Fat 32.7 g
- Saturated Fat 7.4 g
- Cholesterol 19.3 mg
- Sodium 543.2 mg
- Total Carbohydrate 18.6 g
- Dietary Fiber 3.0 g
- Sugars 7.8 g
- Protein 5.8 g
The following items or measurements are not included:
Tony Chachere's Seasoning