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TEST KITCHEN APPROVED

Louisiana Gumbo

Name: Louisiana Gumbo
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: 12 servings (3 quarts)
Cuisine: North America, Cajun
Ingredients: 1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up; 2 quarts water; 3/4 cup all-purpose flour; 1/2 cup canola oil; 1/2 cup sliced green onions; 1/2 cup chopped onion; 1/2 cup chopped green pepper; 1/2 cup chopped sweet red pepper; 1/2 cup chopped celery; 2 garlic cloves, minced; 1/2 pound smoked sausage, cut into 1-inch cubes; 1/2 pound fully cooked ham, cut into 3/4-inch cubes; 1/2 pound fresh or frozen uncooked shrimp, peeled and deveined; 1 cup fresh or frozen sliced okra; 1 can (16 ounces) kidney beans, rinsed and drained; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon hot pepper sauce; Sliced green onions, optional

TEST KITCHEN APPROVED

13 Reviews

Total Time:Prep: 20 min. Cook: 1-3/4 hours + cooling

By Taste Of Home Editorial Team

Recipe by Gloria Mason, Springhill, Louisiana

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 14, 2023

Gumbo is a stew-like dish made with meat or seafood, tomatoes, sweet bell peppers and okra. You can serve it with hot pepper sauce on the side so guests can add their own heat. —Gloria Mason, Springhill, Louisiana

Louisiana Gumbo Tips

How can you thicken Louisiana gumbo?

If your Louisiana gumbo is runnier than you'd like, there are several methods you can use to thicken it. Try making a roux (a combination of equal parts fat and all-purpose flour) and whisk in 2 ounces for every cup of liquid in the recipe. Or you could add a bit of cornstarch or arrowroot—you’ll need about 1 tablespoon for every cup of liquid. Simply mix the cornstarch or arrowroot with equal parts water to create a slurry, then pour it into the pot. However, you can also thicken gumbo by removing some of the extra broth to bring down the total amount of liquid.

What can you serve with Louisiana gumbo?

Serve Louisiana gumbo alongside other southern classics, such as cornbread, hush puppies or fried okra. You can also enjoy it ladled over a bed of hot rice.

How should you store leftovers of Louisiana gumbo?

Store leftover gumbo in an airtight container in the refrigerator for 3-4 days. Or freeze it in a freezer-safe bag for 4-6 months, then thaw it when you're ready to eat.

—Sammi DiVito, Taste of Home Assistant Editor

TEST KITCHEN APPROVED

Louisiana Gumbo

Contest Winner

13 Reviews Add your review

Yield:12 servings (3 quarts)

Prep:20 min

Cook:1 hour 45 min

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Ingredients

1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
2 quarts water
3/4 cup all-purpose flour
1/2 cup canola oil
1/2 cup sliced green onions
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/2 cup chopped celery
2 garlic cloves, minced
1/2 pound smoked sausage, cut into 1-inch cubes
1/2 pound fully cooked ham, cut into 3/4-inch cubes
1/2 pound fresh or frozen uncooked shrimp, peeled and deveined
1 cup fresh or frozen sliced okra
1 can (16 ounces) kidney beans, rinsed and drained
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
Sliced green onions, optional

Text Ingredients

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Directions

1
Place chicken and water in a Dutch oven; bring to a boil. Reduce heat; cover and simmer until chicken is tender, 30-45 minutes.

2
Remove chicken; cool. Reserve 6 cups broth. Remove chicken from bones; cut into bite-sized pieces.
3
In a Dutch oven or soup kettle, mix flour and oil until smooth; cook and stir over medium-low heat until browned, 2-3 minutes. Stir in onions, peppers, celery and garlic; cook until vegetables are tender, about 5 minutes. Stir in sausage, ham and reserved broth and chicken; cover and simmer for 45 minutes.
4
Add shrimp, okra, beans, salt, pepper and hot pepper sauce; cover and simmer until shrimp turn pink, 2-4 minutes. If desired, serve with green onions and additional hot pepper sauce.