Epic, Big Batch Gumbo - Recipe from Price Chopper

Epic, Big Batch Gumbo

Epic, Big Batch Gumbo
SERVINGS: 4-6
PREP TIME: 30M
COOK TIME: 30M
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Gumbo with chicken, sausage, shrimp, plenty of veggies and Cajun spices to make a delicious winter meal.

  • 1/2 cup all purpose flour
  • 16 ounces Andouille sausage, sliced
  • 2-3 pounds boneless, skinless chicken breast, cubed
  • 2 green bell peppers, chopped
  • 4 stalks celery, chopped
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 8 cups chicken stock
  • 2 tomatoes, diced
  • 1/2 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 2 teaspoons Tabasco sauce
  • 2 cups fresh or frozen okra, sliced
  • 1 pound raw medium shrimp, peeled and deveined
  • 2 cups Minute white rice (optional)
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Gumbo with chicken, sausage, shrimp, plenty of veggies and Cajun spices to make a delicious winter meal.

  1. Heat a large Dutch oven over medium heat. When warm, add the flour, stirring constantly until it turns cinnamon brown. Transfer flour to a plate and wipe the pot clean.
  2. Add sausage and chicken to Dutch oven and cook over medium heat until browned. Add green pepper, celery, onion, and garlic to saucepan. Stir periodically and cook until celery is just tender.
  3. Stir toasted flour into the vegetables.
  4. Add in the chicken stock, tomatoes, basil, thyme, pepper, and Tabasco sauce. Continue to stir periodically until the broth comes to a simmer. Let simmer for 20 minutes.
  5. Stir in the okra, shrimp, and rice and continue to simmer for at least 5 additional minutes.

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