The Tombs Gumbo

  4.7 – 3 reviews  • Poultry
Level: Intermediate
Total: 1 hr 10 min
Prep: 25 min
Cook: 45 min
Yield: 8 servings

Ingredients

  1. 1 cup vegetable oil
  2. 1 cup flour
  3. 8 celery stalks, chopped
  4. 4 onions, chopped
  5. 2 green peppers, chopped
  6. 2 red peppers, chopped
  7. 4 cloves garlic, minced
  8. 2 (15-ounce) cans chicken broth
  9. 2 (15-ounce) cans beef broth
  10. 2 (28-ounce) cans chopped tomatoes
  11. 1 pound okra, sliced (fresh or frozen)
  12. 2 tablespoons hot sauce
  13. 5 bay leaves
  14. 2 teaspoons black pepper
  15. 2 teaspoons white pepper
  16. 2 teaspoons cayenne pepper
  17. 2 pounds chicken thigh meat, diced and Sauteed until brown
  18. 1 pound andouille sausage, diced
  19. 1 pound (21 to 25 count) peeled and deveined shrimp
  20. Serving suggestion: cooked rice.

Instructions

  1. In a large skillet, combine oil and flour to make the roux. Cook over medium heat, stirring constantly until dark brown, about 30 minutes.
  2. Add celery, onion, peppers, and garlic and cook for 10 more minutes. Transfer to a thick bottom pot and add chicken broth, beef broth, tomatoes, okra, hot sauce, bay leaves, black and white pepper, cayenne pepper, chicken thighs, and andouille sausage. Simmer for 15 minutes. Add the shrimp and cook for 5 more minutes. Serve over rice.

Nutrition Facts

Serving Size 1 of 8 servings
Calories 833
Total Fat 52 g
Saturated Fat 10 g
Carbohydrates 44 g
Dietary Fiber 10 g
Sugar 12 g
Protein 51 g
Cholesterol 198 mg
Sodium 1827 mg

Reviews

Brian Thomas
This is still my gumbo guide in 2020.
Ryan Mcbride
This recipe is a great guide. I definitely detoured from the recipe a bit but it was a great base to start from.

 

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