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President Johnson's Seafood and Chicken Gumbo

FROM Dr. Robert E. Johnson, President

This is one of my favorite meals to make, and I hope you and your family enjoy it as well!

What You'll Need:

  • 2 tablespoons of olive oil (any oil will work)
  • 2 tablespoons of All Purpose or Unbleached Flour
  • 1 cup of chopped onions
  • 1 cup of chopped celery
  • 1 medium green pepper, chopped
  • 3 garlic cloves
  • 1 (14.5-oz.) can diced tomatoes, undrained
  • 1 (14.5-oz.) can ready to serve fat-free chicken broth with 1/3 less sodium
  • 1 ½ cups of sliced fresh okra (about 8 oz.)
  • 1 teaspoon dried Cajun seasoning or Cayenne Pepper
  • 1 lb. of medium deveined uncooked shrimp
  • 3-4 Italian Chicken sausages, sliced (I prefer Whole Foods sausages but any brand/type you like)
  • ½ lb. small scallops or any seafood you like


  1. Heat oil in Dutch oven or large saucepan over medium-high heat until hot. With wire whisk, stir in flour; cook about 5 minutes or until mixture turns medium brown, stirring constantly.

  2. Stir in onions, celery, and bell pepper; cook about 4 to 5 minutes or until softened, stirring frequently.

  3. Add garlic; cook and stir 30 to 60 seconds or until softened. Add tomatoes, broth, okra, chicken sausage, and Cajun seasoning; mix well. Bring to a boil. Reduce heat to low; partially cover and cook 25 to 30 minutes to blend flavors, stirring occasionally.

  4. Add shrimp, scallops, and any other seafood; cook an additional 5 to 7 minutes or until the shrimp turn pink. If desired serve with hot cooked rice.


  • Dr. Robert E. Johnson


    Dr. Robert E. Johnson is the sixth president of Western New England University. A native of Detriot, Michigan, he loves to cook and play golf, and his favorite movie is The Godfather