Gumbo Recipe



Ready in: 1 hour 20 minutes
Course Main Course
Servings 6 servings


  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 small onion small diced
  • 1 teaspoon garlic minced
  • 1/2 red bell pepper I like to do a combination of cuts with the peppers, julienned, small and medium diced
  • 1/2 yellow bell pepper
  • 1 celery stalk small diced
  • 2 cups water
  • 1 teaspoon basil
  • 1 teaspoon cayenne
  • 2 twigs fresh thyme
  • 2 bay leaves
  • 2 teaspoons chicken flavored bouillon
  • 1 boneless chicken breast cleaned, split, medium diced cuts
  • 1 package andouille chicken sausage
  • 1 1/2 cups langoustine lobster or shrimp
  • 1 cup frozen cut green beans or okra


  • In a 5 quart dutch oven pot, brown sausages. Set aside.
  • In the same pot, melt butter and add flour. (roux)
  • Stir roux with a wooden spoon until brown in color.
  • Add onions, garlic, peppers, celery. Stir until vegetables are soft and onions become translucent.
  • Add water, basil, cayenne, thyme, bay leaves, bouillon.
  • Once boiling, reduce flame to a simmer, add chicken and sausage.
  • Simmer for one hour.
  • Add lobster or shrimp and green beans or okra, whichever one you prefer.
  • Cook for an additional twenty minutes.
  • Using a large spoon, spoon gumbo on a bed of rice and serve.
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