Paula Deen Gumbo is a classic made from a dark roux, chicken, sausage, shrimp and the Creole holy trinity- onions, bell pepper and celery. Paula Deen's recipe is the best and is our tried and true favorite. It's served over rice and is full of flavor, hearty and will warm you up on a cold winter day.
For another great hearty soup for winter try our tortellini sausage soup!
- worcestershire sauce
- olive/avocado/vegetable oil
- minced garlic
- green onion
- yellow onion
- stewed tomatoes
- green bell pepper
- better than bouillon
See recipe card for quantities.
Heat the olive oil in a large pot or dutch oven pot over medium/ medium high heat. Season the chicken breasts with a little salt and pepper then cook in the oil until browned on both sides then remove.
Next cook the sausage until browned then remove.
How to make roux for gumbo:
Add the butter then sprinkle the flour over the oil/butter and whisk together. Stirring constantly, cook over medium heat for 10-15 minutes. It should be a nice dark roux and thicken up. Giving it the time it needs is important for getting the best flavor. Keep making the roux: Turn the heat down to low then add the garlic, onion, bell pepper and celery and cook for 10 minutes, stirring constantly. It's important to keep it from sticking to the bottom.
Add the worcestershire sauce, parsley and salt and pepper. Cook for another 10 minutes, stirring constantly and keeping it from sticking to the bottom of the pot.
Your roux is now done. It should be dark and thick and rich looking. A well developed roux is pertinent for the flavor of gumbo!
Add the beef Better than Bouillon and water. Whisk until well combined. Cut chicken into bite size pieces then add the chicken and sasauge. Bring to a boil. Reduce the heat, cover and simmer for 45 minutes.
Add tomatoes and okra and simmer for 1 hour more.
Add the shrimp, green onions and chopped fresh parsley and serve over rice!
Hint: Make sure to take your time with the dark roux. That's where the wonderful flavor comes from.
- Okra - instead of okra you can use file as a thickener. Add it at the very end, sprinkling it on top about 3 minutes before adding the shrimp, green onions and parsley.
- Sausage- this also tastes great with chicken sausage.
- Gluten Free- for gluten free use corn starch instead of flour. Use ¼ cup.
- Gumbo Soup - Leave out the okra. The okra acts as a thickener. Without the okra it will be a great soup-like texture.
- Vegetable- I added 1 zucchini, 1 summer squash and 1 red bell pepper to add some more vitamins and nutrients and it was delicious!
- Creole- Add some creole seasoning
- large heavy bottom dutch oven pot- a regular large pot will work in a pinch
Store in the refrigerator in an airtight container for up to 5 days. Reheat in the microwave or on the stovetop until hot.
Store in the freezer in an airtight container for up to 2 months. Reheat on the stovetop until hot.
Make sure the gumbo is actually simmering for its 45 and 60 minute time slots. If it isn't hot enough, the meat could go bad and spoil during these long stretches of time.Print