Gumbo Recipe

Gumbo. THIS gumbo. There are no two ways about it.  You need it in every way possible.

Gumbo | ©addapinch.com

I mentioned yesterday when I shared about making Blueberry Cobbler that my husband and I tried a few new recipes this past weekend.

He was host for another Scout group at the hangar for a few activities and since he wasn’t responsible for anything other than the facility, we decided it would be a great time to test out a few things we had in mind.

This Gumbo is now one of our favorite recipes.

So easy, yet so full of flavor.

Now, I’ve included the recipe as if you would want to cook your own whole chicken for the chicken and the stock. That’s what makes this recipe cooking time 2 hours plus. However, don’t shy away from this recipe because of that. Just switch out rostisserie chicken and take a look at the notes section of the recipe for the changes in how to prepare it. It takes this recipe from the two plus hours down to about 30 minutes!

SCORE!

 

Gumbo | ©addapinch.com

 

We made a few changes from a “regular” Gumbo recipe that you might find useful. We skipped the roux. In some places, that might be considered a felony, but it worked.

And you know what? We didn’t miss it!

Actually, of all the folks that tasted it, not one person missed it.

WIN!

 

Gumbo | ©addapinch.com

 

Just look at all that!

Heaven on a spoon!

 

Gumbo | ©addapinch.com

 

My husband cooked this Gumbo on the Lodge cooking table in his Dutch oven. You could also very easily cook it over a campfire or however you prefer to cook while camping.

Of course, if camping isn’t your thing or if you are like me and totally want this Gumbo while happily hanging out inside, I’m going to share the recipe for making it stovetop.

 

Gumbo | ©addapinch.com

 

However you decide to make it, do just make it.

You’ll absolutely fall in love!

Promise.

Here’s our Gumbo recipe. I can’t wait to hear how you like it.


4.5 from 2 reviews
Gumbo Recipe
 
Prep time
Cook time
Total time
 
Gumbo makes a delicious meal anytime of the year. Get this wonderful recipe, along with the quick-fix version for an amazing Gumbo you'll love to make!
Author:
Serves: 10
Ingredients
  • 1 2-3 pound whole chicken
  • 3 tablespoons butter
  • 2 medium onions, diced
  • 1 cup chopped celery
  • 2 medium bell pepper, deseeded and diced
  • 2 cups sliced okra
  • 3 cloves garlic, minced
  • 1 pound smoked Polish sausage, cut into 1-inch slices
  • 1 cup diced smoked ham
  • 1 (14-ounce) can diced tomatoes, with juices
  • 1 (14-ounce) can diced tomatoes with peppers, with juices
  • 1 (10-ounce) can Navy beans
  • 2 tablespoons Ole Bay seasoning
  • 2 bay leaves
  • 2 cups chicken stock
  • 1 pound raw small shrimp, peeled, deveined, and cleaned
  • 4 cups cooked rice (optional)
Instructions
  1. Wash chicken and place into a large Dutch oven. Cover with water plus about 2 inches. Bring to a boil over medium heat and simmer for about 2 hours. Remove chicken from water and set-aside to cool. Add butter, onion, celery, bell pepper, okra, and garlic to chicken stock.
  2. Pull chicken from the bone and add back to the stock. Add in Polish sausage, and ham. Cook for about 10 minutes to allow all the juices to incorporate.
  3. Pour in diced tomates and diced tomatoes with peppers. Smash Navy beans with a fork while in the can and then pour into the Gumbo.
  4. Bring Gumbo to a boil and stir in additional chicken stock. Cook for 10-15 minutes and then stir in shrimp. Cook until shrimp has turned pink, about 5 more minutes.
  5. Remove bay leaves from the Gumbo and the Dutch oven from the heat. Serve Gubmo over rice (optional) or by itself.
Notes
Alternately, you may use a rotisserie chicken rather than cooking a whole chicken, if desired. If doing so, I recommend the following changes to recipe: Heat Dutch oven over medium heat. Melt butter and add onion, celery, bell pepper, okra and garlic. Saute until tender, about 3-5 minutes. Continue with remaining steps of the original recipe and add 4 cups of chicken stock to Gumbo when recipe calls for 2 cups. Using rotisserie chicken will reduce cooking time by 2 hours.

Enjoy!
Robyn xox0

DISCUSS

  1. 1

    says

    Oh my goodness! This is exactly what I’ve been looking for! Except I haven’t been looking so much… I’ve just been hoping one of my trusty food blogs would post something ;) And you soooo came through!

    How much does this recipe cost and realistically how many meals can it serve? I’m trying to keep my grocery bill down but am having a little bit of trouble… lol

    • 2

      says

      Hey Leigh,

      If you aren’t feeding a crowd, you can easily size the recipe down to feed the number you need. Instead of a whole chicken, just use chicken thighs for flavor and you can back off some of the other meats if needed.

      Hope you enjoy!

  2. 4

    says

    I love gumbo and have a family secret recipe that we love, but it does not inclue shrimp!! So obviously, I have to try this one!

  3. 16

    Lole says

    you have Old Bay seasoning in the ingredient list and, unless I’m blind, I’m not seeing when you add it to the pot. I assume it goes with the water the chicken cooks in.

  4. 18

    Tom M says

    I’ve always avoided, though have been curious of adding maters to my gumbo recipes, and never considered adding beans. But this recipe and article pushed me over the edge. I did it and I loved it.

    I was also curious as to when to add the seasoning and bay leaves, but I figured it best to add when I added them just before adding the shrimp. Worked just fine.

    I have to say, even though it’s an awesome dish, I consider it a stew instead of gumbo. Sorry, but gumbo just ain’t gumbo without th roux. :)

  5. 19

    Tom M says

    ooops, typos, sorry…

    I meant to say;
    I was also curious as to when to add the Old Bay seasoning and bay leaves, but I figured it best to add them just before adding the shrimp. Worked just fine.

    A note to comment #1 Leah, I recommend making the full recipe. I believe it to be more economical. Simply divvy out the leftovers into two or three freezer safe containers and freeze for later meals. I can just about guarantee it will be even better after the flavors all marry up in th freezer.

    Reheat by dropping the frozen chunk into a boiler, cover and simmer on low heat stirring occasionally. Or if you have a food saver with boil safe bags, simply plop a bag into boiling water.

  6. 20

    Heather says

    Memories! My grandma would make Gumbo all the time, she even won a cook off contest in Louisiana, I am trying this one because it has no roux! Since the gallbladder came out I can’t do Roux. Thanks for sharing!

  7. 22

    Georgia says

    Making it right now! House smells so good! I tell ya though, being southern and living in the north is hell! Folks don’t know what okra is lol!

  8. 24

    Amber wright says

    I love this!! I made it for my family and they beg me all the time for it!! I’m fixing to make it for a church afterglow!! Can’t wait !! I use a buttery garlic rotisserie chicken from walmart!! It’s amazing!! Thank u for the amazing recipe!!

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