Gumbo for a Crowd

Perfect for a party, the base of this gumbo may be prepared a day or two ahead. On the day of the party, simply reheat, add shrimp and simmer until the shrimp are just cooked about 5 minutes. Serve with rice, cornbread, or both.


  • 1/3 cup vegetable oil
  • 1/2 cup flour
  • 3 cups chopped onion
  • 1 1/2 cups chopped red or green bell peppers
  • 1 cup sliced celery
  • 2 tablespoons minced garlic
  • 2 to 2 1/2 tablespoons Cajun seasoning, or to taste
  • 6 cups chicken broth
  • One 28-ounce can crushed tomatoes in puree
  • 1 pound andouille sausage, sliced
  • 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
  • One 16-ounce package frozen cut okra
  • 1 1/2 pounds shelled and cleaned shrimp


Stir together oil and flour in a large casserole, set over medium heat. Cook, stirring, until flour mixture is brown, about 5 to 7 minutes.

Add onion, celery, green pepper, garlic and Cajun seasoning. Cook, stirring, until softened, about 5 minutes.

Add chicken broth, tomatoes and sausage. Bring to boil; simmer 15 minutes.

Add chicken and okra; simmer 10 minutes more, or until chicken is cooked. (May be prepared one to two days ahead. Let cool, cover and chill. Reheat before proceeding.)

Add shrimp; simmer 5 minutes, or until cooked.

Garnish with sliced scallion and minced parsley, if desired.

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