Creole Gumbo

Cooking Recipes Catalogue

Chicken, sausage and shrimp get a zesty Cajun treatment in this thick soup.

INGREDIENTS (for 8 servings):


  • Boil chicken breasts and thighs with onion and bell pepper in a large pot of salted water, for about 40 minutes or until cooked through and no longer pink inside. Drain, debone chicken and set aside.
  • In a large saucepan stir together flour and butter over low heat to make a roux; add boiled chicken, sausage and water and bring all to a boil. Cover saucepan and simmer over low heat for about 1 1/2 hours.
  • Add shrimp and simmer for about 1 more hour, then add seasoning to taste and serve.