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  • 3 large boneless skinless chicken breast halvesGumbo-Shrimp-Chicken-Andouille-Sausage
  • Salt and Pepper
  • ¼ cup vegetable oil
  • 1 lb. smoked sausage, cut into ¼ inch slices
  • ½ cup all-purpose flour
  • 5 tablespoons butter or margarine
  • 1 large onion, chopped
  • 8 cloves garlic, minced
  • 1 green bell pepper, seeded and chopped
  • 3 stalks celery chopped
  • ¼cup Worcestershire sauce
  • ¼ bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
  • 4 cups hot water
  • 5 beef bouillon cubes
  • 1 – 14 ounce can stewed tomatoes with juice
  • 2 cups frozen sliced okra
  • 4 green onions, sliced white and green parts
  • ½ lb. small shrimp, peeled, deveined and cooked


  1. Season the chicken with salt and pepper.  Heat oil in a heavy bottomed Dutch oven over medium-high heat.  Cook the chicken until browned on both sides and remove.
  2. Add sausage and cook until browned, then remove.  Sprinkle the four over the oil, add 2 tablespoons butter or margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes.  Let the roux cool.
  3. Return the Dutch oven to low heat and melt the remaining 3 tablespoons butter or margarine.
  4. Add the onion, garlic, green pepper and celery and cook for 10 minutes.
  5. Add Worcestershire sauce, salt and pepper, to taste and the ¼ bunch parsley.
  6. Cook, while stirring frequently, for 10 minutes.  Add 4 cups hot water and bouillon cubes, whisking constantly.  Add the chicken and sausage.
  7. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes.  Add tomatoes and okra. Cover and simmer for 1 hour.
  8. Just before serving add the green onions, shrimp and chopped parsley.
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