Prep Time:

20 min

Cook Time:

1 hour





About the Recipe


  • 1 Rotisserie (shredded, deboned)

  • 1 Beef kielbasa (casing removed)

  • 1 lb Extra Large shrimp (peeled, deveined, tails removed)

  • 1 16oz box PF Chang’s steamed Jasmine Rice (freezer section)

  • 1/4 cup vegetable oil

  • 1 32oz Chicken Broth

  • 1 8.25oz Bone Broth

  • 16oz Hunts Crushed Tomatoes

  • 1/2 Large yellow onion (chopped)

  • 6 celery stalks (remove much of the string)

  • 6 garlic cloves (chopped)

  • 1.5 TBL fresh parsley (chop fine, remove stems)

  • 1/4 C flour

  • 2 tsp Gebhardt’s Chili Powder

  • 2.5 tsp Paprika

  • 2 bay leaves

  • 1 tsp red pepper flakes

  • 1.5-2 TBL salt

  • Garlic Pepper Grinder (10-12 twists)


Step 1: Prepare all above items and set aside.

Step 2: Brown kielbasa and move sausage to paper towel covered plate to absorb grease; set aside. Add all kielbasa drippings to large stock pot on medium heat. Add vegetable oil, garlic, celery, and onion. Cook until tender.

Step 3: Stir in flour. Mix until vegetables are completely coated. Allow to cook approx. 2 min, stirring constantly.

​Step 4: Stir in crushed tomatoes, chili powder, paprika, bay leaves, red pepper flakes, salt, garlic pepper. Simmer 5 min, stirring occasionally.

Step 5: Stir in Chicken and bone broths. Mix well. Low heat, cook for 30 min.

​Step 6: Add shredded chicken and kielbasa. Do not add the shrimp. Cook 10-15 min.

​Step 7: Steam rice and set aside.

​Step 8: Take gumbo off heat. Add shrimp and parsley. Mix well. Add additional seasonings (above) as needed to taste. Remove and discard bay leaves. Serve gumbo over steamed jasmine rice.