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    Home » Recipes » Main Dish

    Paula Deen Gumbo

    Published: Jan 18, 2022 · Modified: Jan 20, 2022 by Nicole · This post may contain affiliate links · 5 Comments

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    paula deen gumbo with vegetables in a bowl.

    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.

    paula deen gumbo in a bowl.
    Paula Deen Gumbo

    This delicious recipe pairs well with our homemade cornbread recipe or flaky and fluffy biscuit recipe. Add the perfect side with our Air Fryer Zucchini Fritters.

    For another great hearty soup for winter try our tortellini sausage soup!

    Be sure to check our other fun Paula Deen recipes like, Paula Deen's Sweet Potato Casserole or Deviled Eggs.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Top tip
    • Recipe

    Ingredients

    shrimp, chicken, sausage, garlic, onion, tomatoes, oil, worcestershire and pepper.
    ingredients for gumbo
    • shrimp
    • sausage
    • chicken
    • worcestershire sauce
    • olive/avocado/vegetable oil
    • minced garlic
    • green onion
    • celery
    • yellow onion
    • parsley
    • stewed tomatoes
    • butter
    • flour
    • green bell pepper
    • better than bouillon

    See recipe card for quantities.

    Instructions

    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.

    browned cookie in a pot.
    browned chicken for gumbo roux

    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.

    garlic, onion, green bell pepper, celery in a dark roux in a pot.
    dark roux for gumbo

    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.

    bell pepper, celery, onion, butter, parsley in a dark roux in a pot.
    how to make roux for gumbo

    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.

    soup with dark roux, vegetables chicken and sausage.
    how to make gumbo

    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.

    Substitutions

    • 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.

    Variations

    • 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
    Paula Deen gumbo with vegetables.
    Paula Deen Gumbo with vegetables

    Equipment

    • large heavy bottom dutch oven pot- a regular large pot will work in a pinch

    Storage

    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.

    Top tip

    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

    Recipe

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    paula deen gumbo in a bowl.

    Paula Deen Gumbo


    ★★★★★

    5 from 5 reviews

    • Author: Nicole
    • Total Time: 2 hours 25 minutes
    • Yield: 8 servings 1x
    Print Recipe
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    Description

    Paula Deen Gumbo is made from a dark roux, chicken, sausage, shrimp and the Creole holy trinity. It's delicious, flavorful and hearty.


    Ingredients

    Scale
    • ¼ cup vegetable/ olive/ avocado oil
    • 3 large chicken breasts
    • 1 lb cut into ¼" rounds smoked sausage
    • 5 Tablespoons butter
    • ½ cup flour
    • 1 large onion, chopped
    • 3 stalks celery, chopped
    • 1 seeded and chopped green bell pepper
    • 8 cloves minced garlic
    • ¼ cup worcestershire sauce
    • ¼ of a large bunch of parsley, stems and leaves, chopped plus more for garnish
    • salt and pepper to taste
    • 5 teaspoons beef Better Than Bouillon
    • 4 cups hot water
    • 1 14 oz can stewed tomatoes with juice
    • 2 cups frozen sliced okra
    • 4 green onions sliced, white and green parts
    • ½ lb. small cooked deveined shrimp

    Instructions

    1. 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. Cook the sausage until browned then remove. 
    2. 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.
    3. 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. 
    4. Add the worcestershire sauce, parsley and salt and pepper. Cook for another 10 minutes.
    5. 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.
    6. Add the tomatoes and okra and simmer for 1 more hour.
    7. Add the shrimp, green onions and chopped fresh parsley and serve over rice!

    Notes

    This stores well in the refrigerator in an airtight container. Store up to 5 days and reheat in the microwave or on a stovetop.

    Store in the freezer for up to 2 months in an airtight container. Reheat on a stovetop.

    For our vegetable-rich variation add 1 chopped zucchini, 1 chopped summer squash and 1 chopped red bell pepper the last 15 minutes of simmering.

    • Prep Time: 10
    • Cook Time: 135
    • Category: dinner
    • Method: cooking
    • Cuisine: creole

    Keywords: Paula Deen Gumbo, best gumbo recipe, louisiana style gumbo, how to make roux for gumbo, dark roux gumbo, creole gumbo, yumbo gumbo,

    Did you make this recipe?

    Share a photo and tag us @simplyscrumptiouseats_


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    Reader Interactions

    Comments

    1. Jamie

      January 22, 2022 at 3:14 pm

      The smoked sausage and chicken give this so much flavor! We all loved it for dinner, thank you!

      ★★★★★

      Reply
    2. Andrea

      January 26, 2022 at 6:27 pm

      We love the added vegetable variation on this recipe. Made it the other night and loved it! Will be making this Gumbo again.

      ★★★★★

      Reply
    3. Jacob

      January 31, 2022 at 8:32 pm

      Yum we loved this gumbo. Paula Deen is a cooking genius. We made it with the extra veggies and it was very good. That dark roux made the flavor so amazing!

      ★★★★★

      Reply
    4. Nicole

      April 25, 2022 at 12:44 pm

      This was so so good. Thanks for adding the vegetable variation! Such a great idea to add extra veggies. My whole family gobbled this up, will make again!

      ★★★★★

      Reply
    5. JC

      May 27, 2022 at 3:42 pm

      They say that Paula Deen's gumbo is the very best. And I think they're right. We really liked the addition of extra vegetables too!

      ★★★★★

      Reply

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    nicole and andrea

    Hi, we are Nicole and Andrea! As busy moms our favorite meals are easy, healthy and delicious. While we love eating nutritious meals, we also strongly believe in moderating them with yummy desserts! We love hiking, going to the beach and doing Spartans.

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