Best 4 Sunday Gumbo Recipes

Indulge in the soulful flavors of Louisiana with our carefully curated collection of Sunday gumbo recipes. This classic Cajun dish, a symbol of celebration and togetherness, bursts with a rich, hearty broth and an array of succulent ingredients. From traditional recipes passed down generations to contemporary twists that elevate the dish to new heights, our guide offers something for every palate. As you delve into the vibrant world of Sunday gumbo, let your kitchen transform into a tapestry of aromatic spices, dancing vegetables, and tender meats, all harmoniously united in a pot of pure comfort and joy.

Here are our top 4 tried and tested recipes!

VALERIE'S VERY BEST GUMBO

Valerie's Very Best Gumbo image

Provided by Valerie Bertinelli

Categories main-dish

Time 1h45m

Yield 12 to 15 servings

Number Of Ingredients 19

Ingredients

1 cup plus 2 tablespoons canola oil
1 cup all-purpose flour
6 ribs celery, chopped
2 green bell peppers, chopped
1 large white onion, chopped
1 bunch scallions, 1/2 cup sliced for garnish and the remaining chopped
8 to 10 cloves garlic, chopped
2 quarts store-bought chicken stock
Two 15-ounce cans diced tomatoes
12 ounces andouille sausage, sliced into 1/2-inch pieces
12 ounces smoked sausage, sliced into 1/2-inch pieces
1 scant tablespoon cayenne, or more to taste (this much makes it medium spicy)
3 bay leaves
Kosher salt and freshly ground black pepper
One 10-ounce box frozen sliced okra, thawed
1 rotisserie chicken, meat shredded (about 4 cups)
15 cups cooked white rice, such as Minute Rice, for serving
Hot sauce, such as Crystal, for serving
File powder, for serving, optional

Steps:

Warm 1 cup oil over medium heat in a large Dutch oven until hot. Add the flour to the pot all at once, whisking until the consistency is uniform. Cook the roux, whisking occasionally, until it is the color of a tarnished penny, about 20 minutes. Do not let it darken any further. Carefully add the celery, bell peppers, onion, chopped scallions and garlic to the pot, working away from you as the hot roux may spatter. Stir with a wooden spoon until the onions begin to soften, about 5 minutes.
Add enough stock to just cover the vegetables, about 1 quart, and stir to combine. The roux may separate. Add the tomatoes with their juices, andouille and smoked sausages, cayenne, bay leaves, 1 1/2 tablespoons salt, 1 tablespoon black pepper and the remaining stock, about 1 more quart. Partially cover and bring to a boil, then reduce the heat and simmer 20 minutes.
Meanwhile, heat the remaining 2 tablespoons oil in a medium skillet over high heat. Add the okra and cook, stirring, until the gel dries out slightly, about 3 minutes. Add to the Dutch oven.
Taste the gumbo for seasoning and adjust as desired. Add the chicken, cook until warmed through and serve, or simmer up to 2 hours more to concentrate the flavors, adding the chicken 20 minutes before serving.
Sprinkle with the reserved sliced scallions and serve over rice. Serve with hot sauce and file powder if using.

SUNDAY GUMBO

Sunday Gumbo image

"With sausage, chicken and shrimp plus rice, a medley of vegetables and the 'heat' of cayenne, this warming soup is one my husband and I enjoy for dinner many Sunday evenings," relates Debbie Burchette of Summitville, Indiana. "It's wonderful with crusty bread."

Provided by Taste of Home

Categories Dinner Lunch

Time 1h

Yield 16 servings (about 4 quarts).

Number Of Ingredients 15

Ingredients

1 pound Italian sausage links, cut into 1/4-inch pieces
1 pound boneless skinless chicken breasts, cubed
3 tablespoons canola oil
1 medium sweet red pepper, chopped
1 medium onion, chopped
3 celery ribs, chopped
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
3 cans (14-1/2 ounces each) chicken broth
2/3 cup uncooked brown rice
1 can (14-1/2 ounces) diced tomatoes, undrained
1 pound uncooked medium shrimp, peeled and deveined
2 cups frozen sliced okra

Steps:

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.

Nutrition Facts : Calories 187 calories, Fat 7g fat (1g saturated fat), Cholesterol 87mg cholesterol, Sodium 633mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

SUNDAY GUMBO

Sunday Gumbo image

'With sausage, chicken and shrimp plus rice, a medley of vegetables and the 'heat' of cayenne, this warming soup is one my husband and I enjoy for dinner many Sunday evenings,' relates Debbie Burchette of Summitville, Indiana. 'It's wonderful with crusty bread.'

Provided by Allrecipes Member

Time 50m

Yield 16

Number Of Ingredients 15

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 stalk (blank)s 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

Steps:

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.

Nutrition Facts : Calories 233.2 calories, Carbohydrate 10.2 g, Cholesterol 82.9 mg, Fat 12.8 g, Fiber 1.3 g, Protein 18 g, SaturatedFat 3.9 g, Sodium 648 mg, Sugar 2.3 g

BRIAN CONSTANTINE'S FAMOUS FIREHOUSE GUMBO

Brian Constantine's Famous Firehouse Gumbo image

This Brian's famous firehouse gumbo. He would usually prepare this Sunday and it would be all gone by Tuesday! It is a great recipe! Note: Never serve gumbo of any type, without potatoe salad on the side. This is a old Cajun tradition!

Provided by Chief Teer

Categories Gumbo

Time 3h45m

Yield 1 1/2 cups, 30 serving(s)

Number Of Ingredients 12

Ingredients

1 pint dark roux
2 gallons water
2 fryer chickens, skinned and seasoned
2 lbs smoked sausage
0.5 (8 ounce) can tomato sauce
2 medium onions, chopped
6 stalks celery, chopped
2 bell peppers, chopped
1 (6 ounce) bottle louisiana hot sauce
1 (10 ounce) bottle Worcestershire sauce
1 cup parsley, chopped
1 1/2 cups green onions, chopped

Steps:

In gumbo pot, boil water.
Add roux, lower heat to prevent boil over, constantly stir.
Add onions, bell pepper, celery, and parsley.
Cut sausage into bite size pieces and microwave 7 minutes on plate with paper towel to line bottom. Add to gumbo pot.
Add in tomato sauce, hot sauce, worcestershire sauce.
On medium heat cook for 2 hours.
Add fryers, and cook for 1 more hour.
After 3 hours add chopped green onions and parsley.
Serve in bowl over cooked medium grain rice.
Note: Never serve gumbo without potato salad on side.

Nutrition Facts : Calories 229.6, Fat 15.1, SaturatedFat 5, Cholesterol 55.7, Sodium 765.1, Carbohydrate 4.7, Fiber 0.6, Sugar 2, Protein 18

Tips:

Use a good quality stock. The stock is the base of your gumbo, so it's important to use a good one. You can use chicken, beef, or seafood stock, depending on your preference. If you're using a store-bought stock, be sure to choose one that is low in sodium.
Don't be afraid to experiment with different ingredients. Gumbo is a versatile dish that can be made with a variety of ingredients. Feel free to add your own personal touch by adding different vegetables, meats, or seafood.
Cook the gumbo low and slow. Gumbo is a dish that takes time to develop its flavor. Don't rush the process by cooking it over high heat. Instead, cook it low and slow over medium heat for at least an hour, or until the vegetables are tender and the flavors have had a chance to meld.
Serve gumbo with your favorite sides. Gumbo is a hearty and filling dish that can be served with a variety of sides. Some popular choices include rice, potato salad, and cornbread.

Conclusion:

Gumbo is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover ingredients and it's also a perfect dish for a party. So next time you're looking for a hearty and flavorful meal, give gumbo a try. You won't be disappointed!