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Chef’s Tip: You can add chicken, shrimp or crab to your gumbo too!

Watch the video to learn how to make this recipe from the Chef or scroll down to see the full recipe.

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Ox Tail Stock
5 quarts water
2 pounds ox tail
8 peppercorns
3 bay leaves
onion, bell pepper, celery scraps
½ cup Canola Oil, Plus More If Needed
2 pounds Small Okra, Sliced 1/4 Inch, Tops & Bottoms Removed
1 Large Onion, Chopped
1 Bell Pepper, Chopped
2 Stalks Celery, Chopped
6 ounces Tomato Paste
2 tablespoons Garlic, Minced
2 Bay Leaves
1 teaspoon Dry Oregano
1 pound Smoked Sausage
½ pound HORMEL® CURE 81® Ham, Diced
8 cups Unsalted Ox Tail Stock Or Chicken, Beef Or Seafood
Kosher Salt To Taste
Black Pepper To Taste
2 cups White Rice, Cooked


For the Ox Tail Stock

  1. Bring water to a boil, skim & strain after 2 hours. Reserve liquid and ox tail. Can be done a day ahead.

For the Gumbo

  1. In a heavy bottom pot heat oil over medium-high heat, once hot fry okra in batches, fry okra for 1-2 minutes. Sit to side on paper towels. Once last batch is finished add okra back to pot.

  2. Add onion, bell pepper and celery and cook for 2-3 minutes; season with salt, pepper and cayenne (don’t over season for you will season again). Add garlic, tomato paste and bay leaf, thyme and oregano once garlic is fragrant stir in sausage and ham. Cook for 2 minutes. Add stock bring to a boil, season with salt, pepper and cayenne, taste. Reduce heat to a simmer occasionally stirring for 1 hour.

  3. Serve over hot white rice.

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