Gumbo is a dish that originated in southern Louisiana, tasty, spicy


  • 6 tablespoons bacon drippings or (lard)

  • 2 medium onions, finely chopped (about 3 cups)

  • ½ cup all-purpose flour

  • 6 cups chicken stock

  • 2 bay leaves

  • 100 grams dried shrimp (optional)

  • 1 to 2 teaspoons ground cayenne pepper depending on taste

  • 1 tablespoon seasoned salt

  • 1 teaspoon ground black pepper

  • 1 tablespoon finely chopped parsley

  • 300 grams okra, trimmed and cut into thin rounds

  • 3 whole large tomato’s diced

  • 800 grams chicken thigh fillets, Remove skin and dice chunky

  • 1 tablespoon filé (gumbo filé )(optional)

  • Hot, cooked white rice, for serving


  • 1.

    Heat 2 tablespoons of the bacon drippings or (lard) in a large soup pot over medium-high heat.

  • 2.

    Cook chicken until cooked and brown 8 minutes, remove with slotted spoon and set aside

  • 3.

    Add the onions and cook, stirring often, until they soften, about 5 minutes, remove with slotted spoon and set aside

  • 4.

    Add the remaining 4 tablespoons of bacon drippings or (lard) to the pot.

  • 5.

    Add the flour and stir until smooth.

  • 6.

    Reduce the heat to low and cook, stirring slowly and constantly, until the roux is rich rusty brown, about 20 minutes.

  • 7.

    Increase heat stir in the stock, reserved onions, bay leaves, cayenne, seasoned salt, pepper, parsley, okra, and tomatoes.

  • 8.

    Cover and simmer stirring occasionally, for 2 hours.

  • 9.

    Stir in the chicken and Cook, uncovered, another 20 minutes. Stir in the filé, if using.

  • 10.

    Serve hot, over rice.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 322kj
  • Fat Total 19g
  • Saturated Fat 5g
  • Protein 16g
  • Carbohydrate 19g
  • Sugar 4g
  • Sodium 717mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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