How to Make Sunday Gumbo - A Step-by-Step Guide

Sundays are made for gathering with loved ones, sharing stories, and enjoying hearty, comforting meals. And what better way to bring everyone together than with a big pot of steaming hot Sunday Gumbo? This iconic Louisiana dish is a true labor of love, with layers of rich flavors and tender meats that simmer together to create a meal that's both satisfying and soul-nourishing.

Traditionally served over a bed of fluffy white rice, Sunday Gumbo is a staple in many homes across the South...

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Ingredients

  • 1 pound Italian sausage links, sliced
  • 1 pound skinless, boneless chicken breast halves - cubed
  • 3 tablespoons vegetable oil
  • 1 medium sweet red pepper, chopped
  • 1 medium onion, chopped
  • 3 celery ribs, chopped
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • ½ teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • 3 (14.5 ounce) cans chicken broth
  • ⅔ cup uncooked brown rice
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 2 cups frozen sliced okra

Information

  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Servings: 16
  • Yield: 16 servings

  • In a Dutch oven, brown sausage and chicken in oil. Remove with a slotted spoon and keep warm. In the drippings, saute red pepper, onion and celery until tender. Stir in the seasonings; cook for 5 minutes. Stir in the broth, rice and sausage mixture; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender.
  • Stir in tomatoes, shrimp and okra; cook for 10 minutes or until shrimp turn pink, stirring occasionally.