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New Year's Gumbo


From the kitchen of Brenda Leblanc Holland (Meagan's mom)

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  • 1 slice bacon
  • 4 ounces chopped onion
  • 4 ounces chopped celery
  • 1/2 chopped bell pepper
  • 2 teaspoons minced garlic
  • 2 stalks chopped green onion
  • 1 quart tomatoes
  • 1 can Rotel
  • 2 bay leaves
  • 2 teaspoons crab boil
  • 1 package brown gravy mix (2 cups)
  • 1 can chicken broth
  • salt/pepper to taste
  • 1 teaspoon Zatarains or Tony Chacheres
  • 1 pinch pepper flakes (optional)
  • 1-2 teaspoons Kitchen Bouquet
  • 2 teaspoons worcestershire sauce
  • 1 teaspoon parsley flakes
  • 1 pound okra
  • 1 tablespoon sugar
  • 1 can chicken breast (chopped)
  • 1 pound smoked sausage (smoked, sliced, browned)
  • 1 pound shrimp (shell off)
  • 1 package frozen crawfish tails
  • File (optional)


Servings 4


Step 1

Render bacon. Add oil to bacon fat and saute onion, celery, and bell pepper. Add garlic and green onion. To that add 1 quart tomatoes, Rotel, bay leaves, and crab boil. Stir. Mix gravy by package directions. Add the prepared gravy and broth to pot. Stir in Zaterains, pepper flakes, Kitchen Bouquet, Worcestershire, and parsley. Simmer 20-30 minutes. Brown sausage and add to pot. Add diced chicken and okra. Simmer for another 20-30 minutes. Salt and pepper to taste. When oil forms on top, add sugar, shrimp, and crawfish. Cook until shrimp are pink and done--but not too long. Serve over fluffy rice. Top with file (opt.)

Control heat with type of Rotel and amount of pepper flakes. Add one more package gravy to make 5 quarts.



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