This Gumbo is a classic made wtih a dark roux that gives it it's amazing depth of flavor. Also made from chicken, sausage, shrimp and the Creole holy trinity- onions, bell pepper and celery., with the option to add some extra veggies for a yummy variation!

Absolutely delicious!

Let's Get Started!

Follow These Easy-To-Follow Instructions for success!

White Scribbled Underline


Over medium, heat oil in  a dutch oven pot or large soup pot. Season chicken with salt and pepper then cook until browned on both sides. Remove then cook sausage.


Remove sausage. Add butter. When melted add flour then whisk to combine. Cook for 10-15 minutes, forming a dark roux. Turn to low then add onions, peppers, celery and garlic. Cook 10 more minutes.


Add worcestershire sauce, salt, pepper and parsely and cook another 10 minutes, stirring constantly. Your dark roux is now deep, dark and finished!


Add the beef stock. Cube the chicken and sausage and add to the mixture. Bring to a boil. Cover and simmer for 45 minutes. Add the tomatoes and okra and simmer one more hour.


Add the chopped fresh parsley, shrimp and green onions.  Stir. ENJOY! Serve as it is or with a side of rice or biscuits.

For more tips and tricks, click link below!

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

Meet Nicole  and Andrea

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