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Five Star Chicken Gumbo

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“If you've never eaten authentic creole, you truly don't know what you're missing. I discovered this Louisiana favorite while residing there, and it was love at first bite. This dish has a very unique taste that defies description. There is quite a bit of chopping involved, but you're doing yourself a serious disservice if you don't give this recipe a try. You can use Crawfish rather than shrimp. Crawfish are simply not plentiful where I now live, and shrimp are less expensive even when Crawfish are available.”

Ingredients Nutrition


  1. Put 5 bouillon cubes in 4 cups hot water to start desolving.
  2. season chicken with salt and pepper.
  3. heat oil in heavy bottomed dutch oven over medium-high heat.
  4. cook the chicken until browned just slightly on both sides and remove.
  5. add sausage and cook until browned, then remove.
  6. add 5 tbsp of butter and let it melt.
  7. slowly sprinkle the flour over the oil/butter mixture stirring constantly.
  8. cook over med heat, stirring consantly until the color of peanut butter.
  9. add onion, garlic, green pepper and celery and cook for about 10 minutes.
  10. add worcestershire sauce, salt and pepper to taste and the 1/4 bunch italian parsley.
  11. cook, while stirring frequently, for about 10 minutes.
  12. add 4 cups hot water with bouillon cubes, whisking constantly.
  13. add chicken and sausage and green onions.
  14. bring to a boil, then reduce heat, cover and simmer for 45 minutes.
  15. add tomatoes and okra.
  16. cover and simmer for 1 hour.
  17. add shrimp and cook for 5 minutes.
  18. serve over equal parts rice.

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