Southern style Gumbo recipe

By: Sheila Reynolds

This Southern style Gumbo recipe has all the classic ingredients that make gumbo...gumbo! Make this as spicy as you want depending on if are going for a more classic bayou heat style.

Southern style Gumbo recipe


½ cup vegetable oil
½ cup flour
1 large onion, chopped
4 bell peppers, chopped
8 cloves garlic, chopped
4 stalks celery, chopped
1 28-ounce can diced tomatoes
1 14-ounce can stewed tomatoes
1 8-ounce bottle clam juice
4 cups beef broth
1 lb. chicken thighs, boneless skinless, cubed
2 lbs. Andouille sausage, sliced
4 pounds peeled and deveined shrimp, medium
3 bay leaves
1/2 tsp. cayenne pepper, or to taste
2 cups sliced okra
Salt and pepper, to taste


1. Heat a few tablespoons of the oil in a very large Dutch oven. Brown the sausage and chicken, seasoning with salt and pepper. Remove to a plate.
2. Sautee the onion, bell pepper, garlic and celery in the remaining oil until translucent. Remove from the pan and set aside. Add the remaining oil to the pan along with the flour. Whisk smooth and cook until a medium brown.
3. Slowly whisk in the beef broth until smooth. Stir in the clam juice, and then add in the meat and vegetables. Season with salt and pepper and add the cayenne and bay leaves.
4. Bring to a boil, reduce heat to simmer, and cover and cook for one hour, stirring occasionally. Add the tomatoes and sliced okra cover again, and cook for another hour.
5. Remove cover and add shrimp. Cook until just opaque and serve over rice.

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