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Prepare Zatarain's gumbo mix with rice.
Use Water.
You need to prepare Chicken broth.
Prepare Diced potatoes.
Use Parsley flakes.
Prepare small, tail-off peeled shrimp (100-150 in each bag).
You need chicken breast.
Use Polish sausage.
You need to prepare crab meat.
You need to prepare frozen okra.
You need to prepare Bay Leaf.
You need Red crushed peppers.
Provide Hardboiled eggs (Optional).
Use Seafood seasoning.

Gumbo, an aromatic soup-stew characteristic of the Creole cuisine of Louisiana. shrimp gumboShrimp gumbo over rice. PDPhoto.org. seafood and okra gumboSeafood and okra gumbo. Make gumbo like the real Cajuns do! Gumbo, which originated in southern Louisiana, can be defined as a soup of meat and/or shellfish and rice.

Add 6 cups of water, 1 cup of chicken broth, eggs, and gumbo mix into a big pot (under low heat).
After it starts to boil add parsley flakes and bay leaf.
Make sure to stir frequently to keep your food from sticking.
Rinse shrimp in cold water for about 5 minutes then sprinkle with seafood seasoning.
Add potatoes, crab meat, polish sausage, shrimp, chicken breast, and frozen okra then stir.
Add red crushed peppers.
Place a lid on the pot. Let it cook for about 30 minutes or until rice is done.
Enjoy :-).

It is always seasoned with garlic, onions, and ground. New Orleans Gumbo has been called the greatest contribution of Louisiana kitchens to American cuisine. It is the quintessential dish of New Orleans with many versions of it. This New Orleans Gumbo recipe is made with spicy smoked andouille sausage, crab, shrimp I fell in love with seafood gumbo many, many years ago. With it's dark flavorful roux, fresh seafood, smoked.

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