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4.34 from 6 votes

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

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

  • 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.

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.