Louisiana Gumbo

Serves: 6
Total Calories: 1,225


4 cups chicken broth or bouillon
3 1/2 pounds broiler-fryer chicken pieces, skinned if desired
1/2 pound ham smoked, diced
1 (16-ounce) can tomato peeled cut up and juice reserved
1 onion small, minced
1 green bell pepper small, chopped
2 tablespoons parsley minced
1 1/2 teaspoons thyme dried
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10-ounce) package frozen cut okra (about 2 1/4 cups)
1/2 pound shrimp raw, peeled and deveined
1 1/2 cups white rice hot cooked


In a large Dutch oven, place chicken broth, chicken, ham, tomatoes with juice, onion, green pepper, parsley, thyme, salt, pepper, and bay leaf. Bring to a boil over medium heat reduce heat to low, partially cover, and simmer 1 1/2 hours.

Skim off excess fat. Stir in okra. Return to a boil and cook 10 to 15 minutes or until chicken and vegetables are tender. Remove bay leaf.

Cut shrimp in half if large. Stir shrimp into gumbo. Bring to a boil over medium heat reduce heat to low and simmer 2 to 3 minutes or until shrimp are pink and firm. Do not overcook.

Place rice in soup bowls and add gumbo.

Nutritional Facts:

Serves: 6
Total Calories: 1,225
Calories from Fat: 28

This Louisiana Gumbo recipe is from the The Soup Collection Cookbook. Download this Cookbook today.

More Recipes from the The Soup Collection Cookbook:
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Avocado Soup
Black Beans and Rice Soup
Carrot Vichyssoise
Cheesy Corn Chowder
Chunky Cod Chowder
Cold Cucumber Soup
Crab and Shrimp Bisque
Creamy Broccoli Soup
Creamy Oyster or Clam Stew
East Indian Soup
French Onion Soup
Fresh Mushroom Soup
Ham and Barley Soup
Ham and Cabbage Soup
Ham and Corn Chowder
Ham and Vegetable Soup
Hearty Beef Barley Soup
Hearty Borscht
Hungarian Goulash Soup
Italian Sausage Stew
Lettuce and Pea Soup
Louisiana Gumbo
Meal-in-One Mexican Corn Soup
Meatball Soup
Mulligatawny Soup
New England Clam Chowder
Oriental Soup
Overnight Bean Soup
Pier One Bisque
Potato Chowder
Potato Chowder with Clams
Quick Minestrone
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