• 1 Chicken
  • 2 Pounds Kielbasa Sausage
  • 3 Pounds Okra
  • 2 Cans Tomatoes (28oz diced)
  • 2 Medium Onions (chopped)
  • 1 Green Bell Pepper (chopped)
  • 1 cup Celery (finely chopped)
  • 2 Tablespoons Garlic (minced)
  • 3 Bay Leaves
  • 2-3 Tablespoons Tony Chachere’s Original Creole Seasoning
  • 1 cup White Wine
  • 1 tablespoon Paprika
  • 1 tablespoon Salt and Pepper


  • 2 Pounds Shrimp (peeled and deveined)
  • ¼ teaspoon Red Pepper
  • 1 teaspoon Texas Pete


Boil chicken in 1 gallon of water (with 1-teaspoon salt &pepper) until tender. Remove chicken and let cool. Let the stock continue to boil and reduce.
While chicken boils you can go ahead and sauté onion, celery, bell pepper, and garlic with sausage in large skillet. Sprinkle a little “season” on ingredients while they are cooking. Add ¼ cup of white wine for deglazing.
Shred chicken and add back to pot along with sautéed ingredients. Add tomatoes, okra, bay leaves, remaining white wine, red pepper and stir.
Now its time to add the seasoning, I usually start with a ¼ cup and then give it 20 minutes of simmer on medium-low heat. Then will add additional seasoning if needed by the tablespoon. Let the gumbo cook for an additional twenty minute and taste again. Add your favorite hot sauce last.
Add the shrimp (which is optional) the last 10 minutes. You don’t want to cook the shrimp long or they get mushy.
Total time cooking in only an hour, less if you don’t add the shrimp, this is a recipe that gets better the more times you cook it. Be creative and try different sausages or double the amount of chicken, the recipe can be doubled or tripled, just get your low boil pot out and invite the whole neighborhood or you coworkers. I like fresh French bread with this. It freezes easily also.

February 3rd, 2012 Posted by | Main Dishes, Recipes, Seafood, Soups & Stews | no comments

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