The Best

This Gumbo is a classic made from a dark roux, chicken, sausage, shrimp and the Creole holy trinity- onions, bell pepper and celery. 

Absolutely delicious!

Let's Get Started!

Follow These Easy-To-Follow Instructions for success!

White Scribbled Underline


Heat oil over medium heat 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 celery, pepper, onions and garlic. Cook 10 more minutes.


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

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."

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