Josephine’s Okra Gumbo and Hot Pepper

In 1973, the Louisiana Governor issued a proclamation naming Bridge City, “The Gumbo Capital of the World”. The 2006 GUMBO FESTIVAL festivities begin on Friday, October 13th, and continue on the14th and 15th. Located on the west bank of the Mississippi River directly across the Huey P. Long Bridge from New Orleans, the GUMBO FESTIVAL is held at Gumbo Festival Park on AngelSquare, 1701 Bridge City Avenue. Activities include a 5K run over the Huey P. Long Bridge sponsored by the New Orleans Track Club.


  • 1 gallon bag of okra
  • 2 green peppers like hatch or Anaheim, chopped
  • 3 hot peppers, chopped (optional)
  • 1/2 cup bell peppers
  • 1/2 cup onions
  • 2 cloves garlic, chopped
  • 1/2 cup parsley
  • 1/2 cup celery
  • 1/2 cup scallions onion tops
  • 3 medium tomatoes
  • 1 1/2 cup shrimp
  • 1/3 cup oil
  • 1 chicken, cut up


Step 1

Combine okra, bell pepper, onions, celery, tomatoes, garlic and oil in a 3 gallon covered pot for 1 1/2 hour on low heat. Stir to prevent sticking.

Step 2

Add enough water to the thickness of the gumbo you like, approximately two gallons to start.

Step 3

Add chicken, parsley, onion tops, red and green peppers and cook for 30 minutes.

Step 4

Add shrimp and cook for 3 minutes. Serve over rice.

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