With Barb’s Gumbo, every bite is a journey to the heart of Southern hospitality. Whether you’re a seasoned chef or a culinary novice, embrace the spirit of adventure and savor the flavors of this timeless classic. Let Barb’s Gumbo be your passport to a world of gastronomic delight!

“This is my recipe for gumbo. I have made it with shrimp or chicken. We like it either way. You can make it as spicy as you like . We do not care for it to spicy or hot.”


  • Add oil to skillet, heat over medium heat add the flour, to make a roux.
  • (It is ready when it’s color matches that of a penney).
  • This may take about 15 minutes.
  • Stir in onion, celery, bell pepper, garlic, and black pepper.
  • Cook over medium heat about 3 minutes or till vegetables are crisp tender.
  • Gradually stir in chicken broth, tomatoes, salt, Worcestershire sauce, pepper sauce, corn, okra, Basil, thyme, cumin and bay leaf.
  • Bring to boiling point; reduce heat.
  • Cover and simmer for 20 to 30 minutes.
  • Add SHRIMP during the last 5 minutes.
  • Serve over Rice.
  • This can also be made with chicken, if using chicken.
  • Use chicken breast cut in chunks Add during the last 20 to 30 minute cooking time.
  • Smoked sausage is also good added with the chicken.
  • I have added a can of crabmeat to the shrimp version


  • 13cup flour
  • 14cup canola oil
  • 13cup celery, chopped
  • 13cup bell pepper, chopped
  • 12cup yellow onion, chopped
  • 3cloves garlic, chopped fine
  • 1(16 ounce) can chopped tomatoes
  • 3cups chicken broth
  • 12teaspoon thyme
  • 12teaspoon basil
  • 2bay leaves
  • 2tablespoons Worcestershire sauce
  • 12 – 1teaspoon hot pepper sauce (Tabasco or cayenne pepper or to your taste.)
  • 12teaspoon salt
  • 12cup canned corn or 1/2 cup frozen corn
  • 14 – 12teaspoon cumin
  • 12teaspoon black pepper
  • 2cups okra, sliced (fresh or frozen)
  • 12 – 1lb shrimp, cleaned & shells off
  • rice
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