Big Herm’s gumbo recipe


  • 1/4 cup oil
  • 8 oz. spicy sausage
  • 2 pounds skinless chicken thigh
  • 1/2 cup flour
  • 1/4 cup unsalted butter
  • 1 medium green bell pepper diced
  • 1 medium onion diced
  • 1 cup chopped celery
  • 2 teaspoons minced garlic
  • 14 oz. can tomatoes (chopped)
  • 1 pound crab meat
  • 1 tablespoon Creole seasoning.
  • 1 tablespoon smoked paprika
  • 1 teaspoon chicken paste
  • ½ teaspoon thyme
  • 2 bay leaves
  • 6 cups chicken stock
  • 1 pound shrimp (peeled and deveine d)
  • 1/4 cup chopped parsley
  • 2 green onions chopped
  • 1 cup okra
  • 10 cups cooked rice


  1. Lightly season the chicken with salt and pepper. Heat the oil over medium heat in a
    Dutch Pot. Cook the chicken until browned on both sides and remove.
  2. Add the sausage and cook until browned, and then remove. Set aside
  3. In a large Dutch Pot combine melted butter, oil and flour until smooth. Cook on
    medium heat, stirring continuously, for about 20-30 minutes or until it turns a rich dark
    brown color.
  4. Remove from stove and let it cool.
  5. Return the Dutch oven back on the stove. Add the onion, garlic, green pepper and celery and cook for 8- 10 minutes – stirring frequently.
  6. Then add chicken, sausage, crab legs, creole seasoning, chicken paste, paprika, thyme, bay leaves and let it cook for 5 minutes.
  7. Add can tomatoes about 6 cups of chicken stock, bring to a boil and let it simmer for about 45 minutes.
  8. Add the shrimp, s immer for 5 more minutes.
  9. Stir in okra, green onions, and chopped parsley.
  10. Adjust thickness soup and flavor with broth or water and salt.

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