Shreveport Gumbo

By Type1Lou

  • 2 tbsp flour

  • 2 tbsp canola oil

  • 1/2 cup chopped onions

  • 1 cup diced celery

  • 2 cloves minced garlic

  • 3 cups chicken broth

  • 1 1/2 cups vegetable juice or tomato juice

  • 1 tsp salt

  • 1/4 tsp thyme leaves, crushed

  • 2 Bay leaves

  • 1/4 tsp cayenne pepper or to taste

  • 3 cups canned diced tomatoes

  • 2 cups okra (fresh or frozen) sliced

  • 1 1/2 lbs shrimp, peeled and deveined

  • 2 cups cooked, cubed chicken

  • 3 links of sweet italian sausage, cooked and sliced

  1. In large, heavy skillet, combine flour and oil. Cook over medium heat for 25 to 30 minutes or until a dark reddish-brown roux is formed; stir frequently for the first 15 minutes and constantly fpr the last 10 to 20 minutes. Remove from heat; stir in chopped onions, celery and garlic until the roux stops browning. (You may add green peppers too but I don't because my husband hates them). Return to heat, cook over low heat for 8 to 10 minutes or until veggies are tender, stirring frequently.

  2. Transfer mixture to a 5 quart Dutch Oven. Slowly add the broth and juice, stirring constantly. Stir in the salt, thyme, cayenne, bay leaves and okra. Bring to a boil. Reduce heat and simmer for one hour, stirring occasionally.

  3. Remove Bay leaves and add in the cooked sausage, cooked chicken and shrimp. Simmer, uncovered an additional 3 to 5 minutes or until the shrimp are light pink. Garnish as desired.

  4. I eat this without adding any rice to reduce the carbs. If you want the rice, cook it and serve the soup over 1/2 cup of rice, remembering to add in the carbs and calories that are in the rice. I adapted this recipe from Pillsbury's "Hearty Soups and Breads" cookbook that was published in 1985.

Nutritional Facts

Serving size 1 1/2 cups

soups soup

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