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Adam of Chicago, Illinois took a memorable visit to cajun country and enjoyed the best gumbo of his life down there and has been trying to recreate it through a can of Campbell’s Soup.

  • 5 Chicken breasts
  • 8 Ounces butter
  • 8 Ounces flour
  • 3 TBS olive oil
  • 4 TBS garlic
  • 2 Yellow onions
  • 5 Celery stalks
  • 5 Carrots
  • 1 Red pepper
  • 1 Green pepper
  • 1 Yellow pepper
  • 1 TBS cayenne pepper
  • 1/3 Cup gumbo file
  • 2 Cups smoked sausage
  • 1 Gallon beef stock (optional shrimp stock)
  • 3 Bay leaves
  • 2 Cups shrimp
  • 2 Cups crab claw meat
  • 1 Bag frozen okra
  • 3 TBS parsley
  • Lea & perrins to taste
  • Tabasco to taste
  • Salt and pepper to taste

Procedure: Season and grill chicken and set to the side.

In a skillet combine flour and butter and make a dark roux, set aside.

Cut all vegetables and proteins appropriately.

In a soup pot add in olive oil and saute vegetables.

Add in gumbo file and cayenne.

Cook for 4-6 minutes.

Add chicken, sausage and brown stock.

Add bay leaves.

Once the soup is boiling add in roux to thicken.

Once it is thick add in shrimp, claw meat, and okra.

Adjust seasonings and serve with white rice and green onions.