Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Total Time
48 Mins
Yield
Makes 8 to 10 servings

Adding flour to hot oil creates a fast and flavorful roux. Serve this party favorite with scoops of Hoppin' John and a fresh green salad tossed with your favorite vinaigrette.

How to Make It

Step 1

Heat oil in a large Dutch oven over medium-high heat; gradually whisk in flour, and cook, whisking constantly, 5 to 7 minutes or until flour is chocolate colored. (Do not burn mixture.)

Step 2

Reduce heat to medium. Stir in onion and next 4 ingredients, and cook, stirring constantly, 3 minutes. Gradually stir in chicken broth; add chicken and next 2 ingredients. Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 20 minutes. Add shrimp, and cook 5 minutes or just until shrimp turn pink.

Step 3

Note: We tested with Zatarain's Creole Seasoning and Savoie's Andouille Sausage.

Ratings & Reviews

KTMain's Review

Regina1985
January 05, 2013
N/A

kdbegpow's Review

Sandy
January 12, 2011
This is one of two recipes that I tried for the New Year. One of the best that have ever been in a January issue. My family loved it. It is a "keeper" recipe.

toposmom's Review

RRSmith
January 27, 2013
I'm giving this 5 stars because it it a good recipe but I must say something about the making of a roux. I'm from New Orleans and having been making roux most of my life. I can tell you this...there is NO way you can make a chocolate colored roux in just 5 to 7 minutes.

tackleshopgirl's Review

Noogabelle
January 29, 2011
Excellent. Received rave reviews from family. Did not have Black Eyed Peas, so I just omitted them. Added a little Cayenne Pepper for some heat.

Mool8te's Review

AGratefulMom
July 09, 2012
Made this on hot summer night with fresh black eye peas from the garden, extremely awesome. If my kids weren't eating I would of added more cajun spice.

gardenkim's Review

toposmom
February 08, 2011
This is a great gumbo, i left out the black eyed peas, just isn't gumbo to me with those. I also added crab meat and 1 can of diced tomatoes to replace the volume of the peas. Next time I'll add about 2 more Tablespoons of flour to make it just a bit thicker.

AlisaMason's Review

KTMain
January 29, 2013
N/A

kelly2surry's Review

Trufant
February 29, 2012
This was my first attempt at gumbo. The only other times I've had gumbo were in Charleston, SC, and at a seafood festival - so this recipe had to come pretty far to meet my expectations! It's good, but not stellar. With some tweaking (as should be done with gumbos) I think it'll be great. We love okra, so in went half a bag of frozen. ADD SPICES. I used Zatarain's, and by the 4th tsp I put it back in the cupboard and grabbed the cayenne. Added 2 bay leaves too, and a tbsp of beef bouillon granules because it was so bland. (I am not a fan of chicken broth.) KEEP TASTING until you think it's where you want it!

JamesHeffker's Review

gardenkim
February 16, 2014
What? Sounds interesting. Black eyed peas, sausage, and shrimp?

terry311's Review

terry311
February 28, 2014
I can't believe Southern Living is calling this "gumbo"! This is some type of watery soup, but NOT any type of real gumbo. Please, if you want real gumbo recipe, DO NOT EVER put black-eye peas in it (those are to be made by themselves, as a main course or a side), it needs to be thicker, it needs to be cooked for at least 3 hours (the veggies should not still be in big pieces, you need to cook down ingredients as you add them, and okra is a good addition for flavor and texture-- you can even fry it down first to get rid of some sliminess), you need cayenne, many people add tomatoes, AND YOU DO NOT LEAVE THE TAILS ON THE SHRIMP. why have people started doing this in the last decade? who wants to put their fingers into a bowl of anything, fish out a shrimp, bite it off from the tail, make a pile of tails on the table somewhere, then do it all over again??? As another poster said, nola.com has good REAL gumbo recipes, as do lots of other new orleans websites.