1 Cup All Purpose Flour
1 Cup Vegetable Oil
2 Cups Chopped Onions
1 Cup Chopped Bell Pepper
1 Cup Chopped Celery
10 Cups Chicken Broth
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
½ teaspoon ground Cayenne Pepper
1 teaspoon coarsely ground black pepper
1 Bay leaf
1 ½ lbs. chicken breast cut into cubes
1 lb. smoked sausage cut into cubes
Optional - 1 lb. peeled and deveined shrimp
2 cups Long Grain White Rice
Sliced green onions for garnish
Bring chicken broth to a boil and reduce to a simmer.
Add Garlic powder, onion powder, cayenne pepper, black pepper and bay leaf to broth.
Put Oil and Flour in sauté pan and brown to dark brown, the color of nestle quick powder. Be
careful not to scorch or burn roux. Add bell pepper, celery and onions to hot roux and sauté
until vegetables are softened.
Slowly stir roux and vegetables into simmering chicken broth, return to boil and reduce to a
rolling simmer. Cook for about 30 minutes before adding meat to the gumbo.
Brown chicken cubes in a sauté pan and add chicken and cubed sausage to gumbo.
Bring gumbo to boil and reduce to simmer; cook for another 1 ½ hours stirring occasionally.
If adding shrimp or other seafood, add during the last 5 minutes of cooking and serve
immediately. Do not overcook shrimp or other seafood items.
Serve over steamed long grain rice, garnish with sliced green onions and serve with saltine
crackers or hot French bread.