The following recipe is approachable for anyone to make at home. We’ve included roux, filé, and okra to offer a trifecta of incredible flavor.
Servings 8 people
For the roux:
- ½ cup unsalted butter
- ½ cup all-purpose flour
For the gumbo:
- 1 medium Spanish onion, diced
- 3 stalks celery, diced
- 1 each green bell pepper, diced
- 1 each red bell pepper, diced
- 1 lb Andouille sausage, cut into half moons, 1/4" thick
- 3 large cloves of garlic, minced
- 1 small can of tomato paste
- 1 can of diced tomatoes
- 1 T dried oregano
- 1 T dried thyme
- 2 bay leaves
- 3 T creole seasoning , Tony Chachere's works great!
- 1/4-1/2 T crushed red pepper flakes, depends on how hot you want it!
- 2 T gumbo file powder
- 3 - 8 oz bottles of clam juice, chicken stock is a good substitute
- 1 cup red wine
- 1 lb smoked or cooked chicken in large chunks
- 1 lb raw peeled & deveined shrimp, thawed
- 1 lb frozen okra
Combine the butter and flour in a saucepan and cook over medium high heat until it becomes the color of milk chocolate (about 8-12 minutes or so).
Stir frequently as it cooks, particularly as it starts to darken because it will do so quickly.
The roux can be made 2 days in advance, just keep it at room temperature until ready to use.
In a large pot over medium heat, drizzle in olive oil. Add the vegetables and Andouille sausage.
Sauté until the veggies are softened and the sausage is lightly browned.
Add the garlic and sauté for a minute.
Add the roux, tomato paste, diced tomatoes, oregano, thyme, filé, Creole spice, pepper flakes, and bay leaves. Stir until combined.
Next, add the clam juice (or chicken stock), red wine, chicken, shrimp, and okra.
Bring up to a boil. Stir vigorously to ensure full incorporation of the roux without any lumps.
Allow to simmer for approximately 10 minutes, or until the shrimp are cooked through, the gumbo is thickened, and the starchy taste of the flour is cooked out.
Serve over cooked rice.
Yield: 1½ gallons, enough for 8 people with leftovers.