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

Gumbo | ©

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!



Gumbo | ©


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.



Gumbo | ©


Just look at all that!

Heaven on a spoon!


Gumbo | ©


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 | ©


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

You’ll absolutely fall in love!


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

Gumbo Recipe

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!
4.34 from 6 votes

Review Recipe

Print Recipe

Prep Time10 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 40 mins
Servings: 10
Author: Robyn Stone | Add a Pinch


  • 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


  • 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.
  • 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.
  • 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 along with Ole Bay seasoning and bay leaves.
  • 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.
  • Remove bay leaves from the Gumbo and the Dutch oven from the heat. Serve Gubmo over rice (optional) or by itself.


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.
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Robyn xox0

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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44 Comments Leave a comment or review

  1. 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

    1. 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. 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.

    1. You’re right about the Old Bay Seasoning. She also doesn’t say what to do with the garlic or the Bay Leaves. I threw it all in with the water and the chicken. Crazy that no one else picked this up. Obviously no one intended to make it! I’m making it and I hope it’s good, or certainly worth the effort.

  3. 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. 🙂

  4. 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.

  5. 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!

  6. 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!

  7. 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!!

  8. Made this recipe tonight and we were not disappointed! I love how quick and simple this gumbo is. I used a rotisserie chicken to cut time. Also added crab legs (yum!) and a little gumbo file. Thank you so much for this delicious gumbo recipe! I will definitely make again.

  9. This was awesome. I made it tonight for dinner and was so happy I tried it. I did a couple minor tweaks but a great base recipe to go off of!

    1. I used a 5 quart stock pot and it worked just fine for me. Love how simple the recipe is. I’m making it again tomorrow for Sunday dinner. 

  10. This is a great Recipe I am Diabetic and I can eat this ,I am glad it’s not spicy because my digestive system can’t handle it so thank you for posting it .

  11. You people read too fast, all the correct input is there. Go back and you will see. I had no trouble following all ingredients and when to add.

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