Gumbo might be the most beloved food to come out of Louisiana. The “soup” not only tastes declicious but has an aroma that will linger in your kitchen making you feel happy and home. Now yes there are a lot of ingredients and it takes awhile, but I gaurentee you’ll be so satisfied!

2 tablespoons butter
3 cloves minced garlic
1 cup of chopped onion
1 pound okra (cut up per taste)
1/4 cup butter
1/4 cup all-purpose flour
8 cups water
1 can whole tomatoes, undrained and chopped
1 1/2 teaspoons white sugar
1 tablespoons of parsley
1 sprig fresh thyme
2 bay leaves
1 pinch salt
ground cayenne pepper to taste
ground black pepper to taste
1 pound andouille sausage, cut into 1/2 inch pieces
1/2 pound chicken
1/2 teaspoon tobassco
1/4 cup Worcestershire sauce


Melt butter in a large skillet over medium heat. Cook garlic, onions, celery and okra, stirring constantly until golden

In a large pot over medium-high heat, combine 1/4 cup of butter and flour. Cook, stirring constantly, until the roux becomes chocolate brown. Stir in the vegetables and stew meat.

Stir in water, tomatoes and sugar. Season with parsley, thyme, bay leaves, salt, cayenne pepper, black pepper and whatever else you feel like adding. Let simmer for 2 1/2 hours, stirring occasionally.Add meats to stock pot and stir in hot pepper sauce and Worcestershire sauce.


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