Louisana Gumbo

My long-time friend from Louisiana gave me this recipe. I have evolved it through the years, using ingredients I could find (which varies, depending on the part of the country).


• 1 pkg. smoked sausage, sliced
• 1 pkg. chicken legs
• 1 lb. snow crab legs
• 2 lb. large shrimp, peeled
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 ribs celery, chopped
• 2 tbsp. crushed bay leaves
• 1 tsp. salt
• 1 tsp. pepper
• 2 tbsp. ground thyme
• 2 tbsp. basil
• 1 tsp. parsley
• 1 tsp. garlic powder
• 2 chicken bouillon cubes
• 2 tbsp. gumbo file
• 1 pkg. frozen okra


  • 1 tbsp shortening
  • 1/4 cup Bob’s Red Mill GF baking flour (or regular flour, if gluten is ok)


Cook chicken, sausage, vegetables (except okra), and seasonings with enough water to cover for one hour. Add remaining ingredients and cook an additional 30 minutes (if the okra is the frozen kind, don’t add it until after you add the ruex since it only takes about 5 minutes to heat). Make ruex of flour & shortening and add to gumbo. If you have never made a ruex, here’s a good recipe for it – Louisiana-Style Roux. Serve over rice.

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