My Louisiana Grandmother's Gumbo (My Version)

"When you're cold and damp, this creole stew warms the bones. I took some liberties with her version which was, originally, my Louisiana Great- Grandmother's (circa 1929). I just made some yesterday, chilled it overnight to marry the flavors, and am SO looking forward to tasting it for dinner tonight! You do NOT have to rest it OVERNIGHT. It can be eaten as soon as ready! Enjoy!"
photo by Marcinho Savant photo by Marcinho Savant
photo by Marcinho Savant
Ready In:
1hr 15mins
2 gallons (Approximately)




  • Take a thigh/leg portion and separate the drumstick from the thigh.
  • Skin all or half of the chicken pieces.
  • Broil off the chicken and sausage until well-browned.
  • Cut the sausages into 1/2" slices.
  • Add olive oil and butter to a 5 to 6 quart pot on low heat.
  • Add 1/3 c flour, the cayenne, nutmeg and wisk gently and quickly until it begins to thicken.
  • Add enough juice from the tomatoes to stop the thickening and add the chicken and sausage pieces to the pot.
  • Add all the tomatoes, the okra and the rough cut onions .
  • Use the tomato can to add water to the pot to just cover the contents of the pot and bring to a boil.
  • Using a wooden or plastic spoon that reaches the bottom of the pot and gently loosen any flour which begins to stick to the bottom.
  • Reduce heat and simmer until chicken is almost falling off the bone.
  • Adjust seasonings to taste and stir occasionally.
  • Serve in big bowls and top with boiled rice.
  • NOTE: SMALL BONE FRAGMENTS will be present so take care to screen each mouthful before chewing! Nice to have bread plates or saucers for each guest so that they can discard any bones.
  • Great with a crispy warm, buttered baguette or garlic bread.

  • You can pull the chicken off the bone after broiling and cooling and add to the simmering pot until fully cooked and tender.
  • We frequently add shelled, jumbo deveined shrimp to the ingredient list.
  • Would translate to a slow-cooker easily if you don't require the meats to be broiled first.

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<p>Favorite times were as a personal chef for Key West clients' gatherings. More later. I now serve as an Executive Producer, Lifestyle expert, Senior Event Designer and V-VIP Personal Concierge for clients and celebrities, worldwide. I can be found on LinkedIn and facebook. &nbsp;Member/contributing chef since 2004.</p>
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