Best Gumbo Soup Recipes

EASY GUMBO SOUP

Steps:

• Heat vegetable oil over medium heat in a large stock pot. Add garlic, celery, bell peppers, onion, oregano, Creole seasoning, and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, about 10 minutes.
• Sprinkle flour over vegetable mixture and mix well. Cook until golden brown, about 5 minutes.
• Pour in chicken stock, water, rice, okra, sausage, tomatoes, and hot sauce. Bring to a boil; reduce heat and simmer until sausage is heated through and vegetables are tender, about 5 minutes. Stir in cooked chicken and heat through, about 5 minutes more. Adjust seasonings to taste.

CHICKEN GUMBO SOUP

Steps:

• 1. In a large stockpot place chicken, vegetables, water to cover and black peppercorns. Bring to a boil and reduce to low simmer and cook until chicken is done.
• 2. Remove chicken to cool. Strain broth and set aside. Discard vegetables. (my dog loves these added to his dog food)
• 3. SOUP: Place broth in large stockpot, add onion, bell pepper, rice, tomatoes and simmer until almost done. Add okra and cook 10 minutes longer. Taste broth if you need a bit more chicken flavor add 1-2 tablespoons chicken base (I buy at Sam's) Adjust seasoning. Chicken base can be a bit salty so don't add any more salt until you have tasted broth.

EASY GUMBO (OKRA SOUP)

Steps:

• Heat vegetable oil in a saucepan over medium heat. Add onion; cook and stir until slightly softened, 3 to 4 minutes. Stir in grape tomatoes; cook until they begin to release their juices, about 2 minutes. Stir in tomato paste and crushed tomatoes. Cover and cook until fragrant, about 5 minutes.
• Remove saucepan from heat. Add water, okra pods, red pepper flakes, chicken bouillon, salt, and curry powder.
• Return saucepan to medium heat; simmer soup for 10 minutes. Reduce heat to medium-low and stir in shredded chicken. Simmer until okra is soft and chicken is heated through, stirring occasionally, 8 to 10 minutes.

SLOW-COOKER CHICKEN AND RICE GUMBO SOUP

Steps:

• Mix all ingredients except okra, rice and pepper sauce in 4- to 5-quart slow cooker.
• Cover and cook on low heat setting 6 hours 30 minutes to 7 hours or until chicken is no longer pink in center. Stir in okra. Cover and cook on low heat setting 20 minutes longer.
• Spoon soup over rice in soup bowls. Serve with pepper sauce. Note:This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

GUMBO SOUP

Steps:

• Combine chicken broth, water, and Cajun seasoning in a large stock pot and bring to a boil. Reduce heat to medium; add chicken. Cook until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes. Remove chicken and set aside to cool slightly. Cut into bite-sized pieces.
• Microwave sausage to remove some of the grease, 1 to 2 minutes.
• Meanwhile, bring chicken broth mixture back to a boil.
• Heat vegetable oil in a large skillet over medium heat. Slowly add flour, stirring constantly, until golden brown, about 5 minutes. Add mixture to boiling stock.
• Place chicken, sausage, shrimp, onion, and bell pepper into stock pot. Reduce heat to medium-low and cook, stirring occasionally until vegetables are tender and meat is cooked through, about 30 minutes. Add okra; cook until softened, about 30 minutes more.

CAJUN CHICKEN GUMBO SOUP

Steps:

• Heat a heavy skillet or Dutch oven over medium high heat. Drizzle with 1 - 2 tablespoons olive oil. Add onions, celery, and bell pepper; sauté until the onions are transparent. Add the carrot, celery sea salt, black pepper, sage, and thyme; sauté 3 minutes. Remove the vegetable from the pan and set aside. Reheat the skillet over medium high heat. Drizzle with 1 - 2 tablespoons olive oil. Add the cut up chicken and season to taste with salt & pepper. Sauté until the chicken is just golden in color. Remove from heat and add cooked vegetables to the pan and season with chicken seasoning and Cajun seasoning; toss to blend. Meanwhile, in a 2 quart pot, bring the chicken stock to a boil. Add the orzo. If the chicken stock is bland, add 1/2 to 1 teaspoon sea salt to taste. Bring back to a boil and cook, uncovered for 8 - 10 minutes or until just tender. Turn down the heat to low and add the cooked chicken/vegetable mixture to the cooked orzo. Add the Okra and heat gently. Adjust seasonings, if necessary and serve. Cook's Notes Avoid slimy okra by never allowing it to boil! Thaw okra in warm water. Drain well before adding to soup. I like to make this a savory dish, rather that a hot and spicy one. Because the orzo will continue to absorb liquid, this soup is best served at once. To prepare in advance, simply cook the chicken and vegetables as directed, cool, and store in refrigerator. About 25 minutes before serving, prepare the orzo in the stock as directed, turn down the heat to low, add the chicken/vegetable mixture and thoroughly heat through. Add the thawed and drained okra and heat a few more minutes. If leftovers are too thick, simply stir in a little chicken stock. Adjust seasonings as necessary. For a thicker soup, simply allow the orzo to absorb more liquid.

MEXICAN GUMBO TORTILLA SOUP

Steps:

• 1. Prepare Spanish rice as directed on package.
• 2. Cut chicken breast into chunks. Brown the meat until tender.
• 3. Combine salsa, chicken broth, black beans and Spanish rice together with the chicken breast. Simmer.
• 4. While the Gumbo is simmering, cut the corn tortillas into strips. Drop the strips into hot oil and cook until lightly browned and crispy. Drain on paper towels.
• 5. Slice and dice avocado.
• 6. After the Gumbo is thoroughly heated, serve with tortilla strips added to the top. Avocado and sour cream to taste.
• 7. ENJOY!

HEARTY CHICKEN AND SAUSAGE GUMBO SOUP MY WAY

Steps:

• 1. In large pot, stew chicken with bay leaf til done and tender. About an hour or so. Remove chicken from pot, cool, remove meat from carcass and cut into large bite-sized pieces. Put meat in bowl and cover, set aside or refrigerate til needed later. Measure out 10-12 cups of stock from chicken and pour into clean, large pot. Bring stock to a boil and add celery, onions, potatoes, carrots, okra and chicken bouillon base. Cook til tender. Add chicken and rest of ingredients, and simmer 10-15 minutes over low heat. Serve hot with homemade bread or cornbread for sopping!

CHICKEN GUMBO SOUP

Steps:

• Put 4 + - Cups water in soup pot. Add chicken and cook 'til done.
• Remove chicken from stock when done and cut up however you like.
• Return chicken to the 4 cups chicken stock and add everything else EXCEPT the Frozen Okra.
• Return to the boil then simmer 'til done (20 minutes + - or when rice is tender) Stirring & Tasting as you go and adjust any seasonings to your taste.
• Near the end, add the frozen Okra. The Okra will get mushy if you overcook it.
• Park on the back of the stove, Remove Bay leaf and enjoy when you are ready. Refrigerate when cool.

CHICKEN GUMBO FILE SOUP

Steps:

• Season the chicken pieces with salt and pepper, then slowly brown them in the lard (or oil). When brown, remove the chicken pieces, pour off all but 2 tablespoons of the oil and whisk in the flour, making a roux.
• Add the chopped onions, parsley, and thyme and fry for several minutes. Pour in the boiling water, whisking hard, then add the bay leaf, cayenne, and country ham cubes. Bring to a boil, then turn down the heat and simmer for about an hour, until the chicken is tender.
• Pick out the chicken pieces, let cool a bit, then take off the bone -- stirring the meat back into the soup and discarding the bones and skin. Taste for seasoning again, and add as much salt and pepper as you like.
• When ready to serve, pour in the oysters with their juice and stir in the cooked rice. Turn up the heat and continue cooking for about 3 minutes. Don't let the oysters overcook. Remove gumbo from heat, and add filé powder just before taking to the table.

CHICKEN GUMBO SOUP

Steps:

• Bring the water to a boil. Add the garlic powder and the hot pepper sauce. Put the carrots and mushrooms into the pot of water. Cook for five minutes.
• Add the okra, wild rice, and chicken cubes. Turn heat to low, and cook for three hours.
• Add the spiral pasta, and cook for ten minutes. Add salt and pepper to taste. Serve hot, garnished with green onions.

GUMBO-STYLE CRAB SOUP WITH OKRA AND TOMATOES

Steps:

• In a large, heavy pot, melt 2 tablespoons of the butter.
• Add the onions and cook over low heat, stirring occasionally, until softened, about 10 minutes.
• Add the celery, bell pepper, garlic, thyme and crushed pepper.
• Season with salt and pepper and cook until the vegetables are softened, about 10 minutes.
• Add the wine and boil over moderately high heat until reduced to a syrup, about 1 minute.
• Add the tomato juices and bay leaves and boil until reduced by half, about 4 minutes.
• Add the stock, bring to a boil and simmer over low heat for 30 minutes.
• In a large skillet, melt the remaining 2 tablespoons of butter.
• Add the okra, season with salt and pepper and cook over moderately high heat, stirring a few times, until browned, about 4 minutes.
• Add the tomatoes and bring to a boil.
• Stir the okra and tomatoes into the soup and simmer over low heat for 30 minutes longer; discard the bay leaves.
• Add the crabmeat to the soup and simmer until just heated through.
• Stir in the basil and season with salt, pepper and Tabasco.
• Ladle the soup into shallow bowls and serve.
• Serve with a light, spicy pinot grigio along with some hot homemade bread or biscuits.
• Enjoy!

LOWFAT CHICKEN GUMBO SOUP

Steps:

• In large heavy pan over medium heat, heat 2 T liquid Butter Buds and then stir in the following: onions, celery, green pepper, garlic, thyme and bay leaf. Saute for 3 minutes.
• Stir in the following ingredients: tomatoes, chicken soup base, hot water, rice, veg gumbo (or okra), chicken breast, Worcestershire and red pepper. Heat to boiling, stirring frequently. Reduce heat and gently boil for 15 minutes, stirring occasionally until rice is tender. Discard bay leaf.
• In small bowl with wire whisk, blend 2 T cornstarch with 1/4 cup cold water til smooth. Gradually pour paste into hot soup while stirring vigorously. Heat to boiling over medium heat, stirring constantly. Boil and stir one minute before serving.
• Serve with hot sauce on the side.

BIG O'S GUMBO GIRLS' SUPERBOWL SWAMP SOUP

Steps:

• GUMBO DIRECTIONS: In large stock pot heat ready made roux over medium high heat. If creating a dark roux, combine 1 cup flour with one cup vegetable oil. Heat in pot whisking constantly over medium high heat until it becomes dark brown. When either roux is heated, immediately, add onions, celery, bell peppers, and garlic. Stirring not to burn the roux, cook until onions are clear. Add the water, shrimp stock , and the liquid from oysters to roux mixture, bring to a boil, and cook 30-40 minutes. Add salt, red and black pepper to taste. Reduce to medium heat, add crabmeat, crawfish, and shrimp in that order. Cook 5 minutes. Darken with Kitchen Bouquet, one teaspoon at a time to create a medium dark brown color. Add Zatarain's Creole Seasoning to taste. Add oysters, green onions, and parsley. Reduce heat to low and cook for 5 minutes. Spoon into bowl over cooked rice. Sprinkle file' on top and add a dash or two of Tabasco sauce for flavoring if desired. SHRIMP STOCK DIRECTIONS: Combine all in a sauce pan. Bring to a boil. Reduce to medium high heat and cook about 30 minutes. Strain stock into a container. May freeze until ready to use.