The best time of year to enjoy this hearty Indiana gumbo is when you and your buddies are cuddled around the television watching a game while it’s chilly outside. You can change or eliminate any of the meats to suit your preferences.
| Prep Time: | 25 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ½ cup all-purpose flour
- 2 tablespoons vegetable oil
- 2 cups chopped onions
- 2 cups chopped green bell pepper
- 6 cloves garlic, chopped
- 2 teaspoons dried thyme
- 2 bay leaves
- 1 pound Italian sausage
- 3 (14.5 ounce) cans diced tomatoes with juice
- 1 pound cooked, shredded chicken
- 2 cups chicken broth
- 1 ½ cups spicy tomato-vegetable juice cocktail (such as V8®)
- 4 teaspoons Creole seasoning
- 1 pound uncooked shrimp – peeled, deveined, and tails removed
- salt and ground black pepper to taste
Instructions
- Cook and stir flour in a large, heavy pot over medium-low heat until flour turns golden brown, about 15 minutes. Pour browned flour into a bowl and return pot to heat.
- Increase heat to medium and add oil to the pot. Cook and stir onions and bell peppers in hot oil until slightly softened, about 7 minutes.
- Stir garlic, thyme, and bay leaves into onion mixture; cook and stir for 1 minute. Add sausage to onion mixture and cook and stir until browned and crumbly, 5 to 10 minutes.
- Stir diced tomatoes with juice, shredded chicken, chicken broth, vegetable juice cocktail, browned flour, and Creole seasoning into sausage mixture. Bring to a boil, reduce heat to low, cover the pot, and simmer, stirring often, until mixture is hot and flavors blend, 20 to 30 minutes.
- Pour shrimp into sausage-chicken mixture; bring to a simmer. Cook shrimp until they are pink on the outside and the meat is no longer transparent in the center, about 5 minutes.
- Discard bay leaves. Season gumbo with salt and pepper to taste.
Nutrition Facts
| Calories | 377 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 138 mg |
| Dietary Fiber | 4 g |
| Protein | 31 g |
| Saturated Fat | 5 g |
| Sodium | 1409 mg |
| Sugars | 8 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe!!! I also changed it a bit. Instead of can tomatoes, I used Chi Chi medium salsa. I also added sliced smoked sausage, as I’ve had Gumbo in the past with the smoked sausage. I served over brown rice, and it was fantastic!!!
This was awesome! I think next time I’ll cut back on the tomato though my husband wished for less but it was delicious. I did add a few vegetables from the garden as its the season.
I had Turkey instead of Chicken. I thicken with rice not flour. I did not add Shrimp and sausage. I used 1/2 thyme thinking it might be too much-it wasn’t. Definitely will make it again. This was my favorite soup as a child.
I made this last night and my husband and i thought it was really good! I followed the recipe for the most part, I added a little more chicken broth and reduced the V8 and added a little gumbo file and celery. It was perfect and spice was just right! Will definitely make again!I didn’t understand the purpose of browning the flour. I assume just using white flour would have turned out the same.
I made this last night and my husband and i thought it was really good! I followed the recipe for the most part, I added a little more chicken broth and reduced the V8 and added a little gumbo file and celery. It was perfect and spice was just right! Will definitely make again!I didn’t understand the purpose of browning the flour. I assume just using white flour would have turned out the same.
Very delicious. I redesigned the recipe to fit what I had on hand and turned out great. I added 1 can crab meat, 1 fresh tomato in addition to what is called for and used the chicken stock from boiling the chicken in, and didn’t have any more chicken broth so substituted beef broth!! I’ll serve this over rice.
Very good recipe. I made a smaller batch and the only thing I changed was I added diced celery and some mixed veggies.
I followed the recipe to a T. Easy to make and excellent. Depending on the family’s taste buds, you can probably lighten up on the Creole seasoning.
Turned out great, but I did almost double the Cajun spice!
This is one of the best meals. It lasts my wife and I a week. Feeds a lot.
I will make this again. Only changes being salt and peppered to taste an kicked it up a notch with Cayenne Pepper
Very tasty! And easy…all ingredients are usually avail in our house, so I def will make this again. Thx!
My go-to gumbo! Super yummy.
Turns out pretty good. Pretty much left salt out so that was my choice but even so the flavour was pretty rich. Also since diced tomatoes come in 28 oz cans I just used two full cans so it was a little soupier than perhaps it should have been.
Turns out pretty good. Pretty much left salt out so that was my choice but even so the flavour was pretty rich. Also since diced tomatoes come in 28 oz cans I just used two full cans so it was a little soupier than perhaps it should have been.
very good!! I did have to cut down on all things spicy so the rest of my house would eat it. that said every bowl was licked clean! thank you for the recipe it’s a keeper!
Added extra Cajun seasoning and a can of black eyed peas was fantastic
Everyone loved the Gumbo. Even my mother who dislikes Gumbo. Added okra, corn, and lemon juice. It was a nice touch. The changes I made were good but recipe is good as is.
Withheld the tomato juice.
This dish is delicious. Definitely adding to my must make again list.
Only one word needed for this recipe…DELICIOUS! I followed the recipe exactly, except omitted shrimp and upped the chicken and sausage to account for it.