Cleveland Gumbo
A rich, deeply flavorful gumbo with Cleveland roots. This bold blend layers tender chicken, smoky andouille, and plump shrimp in a hearty stew that is perfect over rice. Every spoonful is a little taste of the flavors that inspire everything we make.
What You'll Need
1 lb boneless chicken (thighs or breasts) · 1 package andouille sausage, sliced · 1 (12 oz) bag raw shrimp, peeled and deveined · 1 cup diced celery · 1 cup diced bell pepper · 1 (28 oz) can diced tomatoes · 1 (14.5 oz) can okra, drained · 1 Tbsp Worcestershire sauce · 4-5 cups water
Suggested Pairings
White rice, crusty French bread, a dash of hot sauce, and green onions on top
Great For
Cleveland-inspired nights, Mardi Gras, entertaining, seafood and sausage lovers
Crockpot Directions
Add packet and all ingredients (except shrimp and okra) to the crockpot. Cover. Cook. During the last 30-60 minutes, add shrimp and okra. Serve hot over rice. Garnish with green onion and hot sauce if desired.
Alternative Cooking Method
Stovetop: Brown sausage in a large pot, add celery, bell pepper, and cook 5 minutes. Add chicken, tomatoes, Worcestershire, water, and packet. Bring to a boil then simmer 30 minutes. Add shrimp and okra and cook 10 more minutes until shrimp are pink. Serve over rice.
Blend Ingredients
Chicken soup base (salt, dextrose, hydrolyzed corn protein, onion powder, turmeric [color], cornstarch, monosodium glutamate, tricalcium phosphate [free flowing agent], natural and artificial flavors), granulated onion, granulated garlic, paprika, ground black pepper, oregano, basil, thyme
Dietary marks reflect the blend only — not added ingredients called for in packet instructions. Always check the full recipe on the packet before cooking.
Make It Spicy
Add extra hot sauce and a pinch of cayenne for a gumbo with serious Southern heat that builds with every bite.
Skip the Shrimp
Not a seafood fan? Just use chicken and andouille sausage for a hearty meat-only gumbo that is just as incredible.
Make It Thicker
Stir in a tablespoon of file powder at the end for a thicker, more authentic gumbo consistency.
Make It a Feast
Serve with crusty French bread, extra hot sauce on the table, and cold drinks, this one is meant to be shared.
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