• Cooking Time: 30
  • Servings: About 10
  • Preparation Time: 10-15


This is a family recipe for Gumbo. It was originally my great grandfather's recipe, and it has been tweaked and perfected for over 40 years. It isn't your typical gumbo.

Submitted by: "Timothy Lindsay"


  • 6 leg quarters, boiled, and deboned. Save the broth
  • 1 lb. ground sausage
  • 1 lb. medium shrimp, peeled and deveined
  • 6 boiled blue crabs (optional)
  • 1 cup onion
  • 1 cup green bell pepper
  • 3 tbsp. butter or margarine
  • 3 tbsp. flour
  • 2 tsp. Garlic powder
  • Salt (to taste)
  • Pepper (to taste)
  • 1 tbsp. gumbo file
  • 1 cup okra
  • 1/4 Worcestershire sauce
  • 1 tbsp. Kitchen Bouquet Browning Seasoning
  • Louisiana Hot Sauce (optional)


  • Keep the chicken broth on medium-low heat.
  • Put the onion, bell pepper, and okra into a food processor and run until it is minced.
  • Add the butter, sausage, and vegetables and sauté the mixture in a preheated skillet.
  • When everything is soft (3-5 minutes), add the flour.
  • Brown the flour and add the Kitchen Bouquet.
  • Stir it in for about one minute.
  • Add everything in the skillet to the broth.
  • Heat the broth back to boiling.
  • Add the remaining ingredients to the broth except for the shrimp.
  • Let the gumbo boil for about 15 minutes then add the shrimp.
  • Remove from heat after 1 minute and let the gumbo sit for 3 minutes.
  • The shrimp will finish cooking during the 3 minutes.
  • Add 3-20 drops of Louisiana hot sauce (to taste) to the bowl after serving.

Categories: Cajun  Soup  Southern US 
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