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Summer Gumbo

I grew up eating gumbo every winter. Mother used my grandfather’s recipe. We called him Papa Jack. It made what Mama called a Texas Gumbo with shrimp, sausage and chicken. It’s really the only gumbo I knew until I became an adult. It’s still my favorite with Memaw’s Duck Gumbo coming in second. I’ll share those recipes with you this winter. I’m not sure why I associate gumbo cooking with cool weather, but I do. A few summers ago, I decided to try my luck with a summer version. My first version did not have sausage, but Lou asked me to add some. Shrimp would be great added, but I didn’t have any in the freezer. This gumbo would make a great dish for your Friday Night Porch Party. Gumbos can feed a lot of people.

Summer Gumbo


1 Rotisserie chicken, deboned and chopped into bite size pieces

1 pound shrimp, peeled and deveined (optional)

1 stick of butter

2 medium onions, chopped

1 red bell pepper, chopped

3 stalks celery, chopped

1 cup flour

12 cups chicken stock

1 cup whipping cream

1 pound link sausage cut into bite size quartered pieces

1 28-ounce package frozen okra (use less if you aren't an okra fan)

2 tablespoons cooking sherry

Salt and white pepper to taste


In a Dutch oven cook the onions, bell pepper and celery in the butter until softened. Add the flour and cook 3 minutes, stirring frequently. Whisk in the chicken broth and bring to a simmer. Add in the whipping cream, chicken, sausage, okra and cooking sherry. Adjust the salt and pepper to taste. Allow soup to simmer for about 30 minutes.

FNPP Summer Gumbo
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