Brenda Ladun’s Seafood Gumbo

spicy homemade cajun shrimp etouffee GQ84HMU


1 box Zatarain’s Gumbo Mix

1 pound boneless chicken

1 14-oz can chicken broth

1 quarter onion, finely chopped

1 14-oz can beef broth

1 package frozen okra

1 beef bouillon cube

1 bag Success Rice/1 cup uncooked

1 envelope Lipton’s onion soup mix

1 teaspoon filé

1 quarter lemon

Dash of Lowry’s seasoning

1 package smoked turkey or beef sausage

½ pound shrimp cooked and peeled

Tabasco to taste


Boil chicken five to ten minutes in Lowry’s seasoning. Chop, set aside with 2 cups of water from chicken. Boil sausage in separate pan and slice. To two cups chicken broth add cans of broth, bouillon cube, Lipton’s onion soup mix, spices, lemon juice, okra, chicken and sausage. Simmer mixture over medium heat for 25 minutes. Add shrimp in one inch pieces in last 15 minutes. If needed, add water to maintain consistency of soup

Submitted by: ABC 33/40’s Brenda Ladun, past Birmingham Christian Family cover story

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