Nikki’s Gumbo

I was thrilled when my good friend Nikki – a Louisiana native, came over to share her delicious gumbo recipe with me and walk me through all the steps of making a great gumbo. This recipe is spicy, very flavorful and authentically Cajun!

Nicki moved back to Louisiana only a couple of months ago and I miss her. I’m glad we took the opportunity to make this recipe together. There’s nothing like two friends cooking in the kitchen! It’s a great way to learn something new and is usually an experience not soon forgotten. Thanks for the memories friend.


Nikki’s Gumbo Served Over A Bed Of Rice



  • 2 teaspoon cayenne pepper
  • 1 6 ounces can tomato paste
  • 32 ounces chicken broth
  •  1 tablespoon parsley
  • 2 teaspoon salt
  • 4 bay leaves
  • 1/2 teaspoon dried thyme
  • 2 teaspoons fresh ground pepper
  • 1 large onion
  • 1 large bell pepper, chopped
  • 1 – 2 stalks celery
  • 1 pound crabs legs
  •  1 bag shrimp
  • 1 package kielbasa sausage
  • 1 can corn
  • 16 oz frozen okra
  • 1 onion
  • 1/2 of a garlic bulb
  • 4 – 6 cups water (enough water to cover all ingredients)
  • 1/4 cup of flour


  • In a large pot, sauté celery, onion & garlic.
  • In the same pot, make the roux. Start by melting the butter.
  • After butter has completely melted, add flour. Stir well to combine. Cook for one minute.
  • Add tomato paste, salt, pepper, parsley & cayenne pepper. Cook for a minute.
  • Add chicken broth, water, sausage, bay leaves & dried thyme. Cook for 15 minutes.
  • Add crab legs. Cook for 10 minutes.
  • Add corn & okra. Cook for 5 minutes.
  • Add shrimp and cook for 3-4 minutes..

Now you’re ready enjoy some great Cajun flavors all coming together in one pot.


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