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Creole gumbos all share one ingredient: okra, which came to America with African slaves (the stew's name stems from ochingombo, a Bantu word for okra). This version is inspired by Jessica B. Harris's favorite gumbos served at New Orleans restaurants.

Jessica Harris
Recipe by Cooking Light May 2005

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Credit: Jan Smith

Recipe Summary

Yield:
8 servings (serving size: 1 1/4 cups gumbo and 1/3 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add 1 teaspoon oil, chicken, and sausage; sauté for 3 minutes or until browned. Remove from pan (leave drippings in pan). Add onion, bell pepper, and celery to pan; sauté 4 minutes. Add garlic, thyme, and red pepper; sauté 4 minutes or until onion is tender and garlic is fragrant. Remove from pan.

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  • Add remaining oil to pan. Add flour to pan, stirring constantly with a whisk. Cook 10 minutes or until roux is light brown, stirring constantly with a whisk. Gradually add broth, stirring constantly with a whisk. Add chicken and sausage, onion mixture, tomatoes, okra, and bay leaves; bring to a boil. Cover, reduce heat, and simmer 45 minutes, stirring occasionally.

  • Stir in parsley and shrimp; cook 5 minutes or until shrimp are done. Discard bay leaves. Serve over rice.

Nutrition Facts

353 calories; calories from fat 24%; fat 9.4g; saturated fat 1.5g; mono fat 3.8g; poly fat 2.3g; protein 29.4g; carbohydrates 36.3g; fiber 4g; cholesterol 130mg; iron 4.3mg; sodium 863mg; calcium 124mg.
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