- 6 large onions, chopped (about 12 cups)
- 6 red bell peppers, seeded, chopped (about 7 cups)
- 8 celery stalks, chopped (about 3 cups)
- 16 garlic cloves, chopped
- 1 teaspoon cayenne pepper
- 1/2 cup chopped fresh thyme
- 2 28-ounce cans diced tomatoes with juice
- 4 8-ounce bottles clam juice
- 4 cups low-salt chicken broth
- 4 pounds andouille sausage, cut crosswise into 1/2-inch-thick slices
- 3 pounds skinless boneless chicken thighs, cut into 1-inch cubes
- 2 16-ounce packages sliced frozen okra
- 4 pounds peeled deveined medium shrimp
- Minced fresh Italian parsley
Heat oil in heavy 13-quart pot over medium-high heat until very hot and almost smoking. Add flour and stir constantly until mixture is dark reddish brown, about 5 minutes. Add chopped onions, chopped bell peppers, and chopped celery and cook until onions are soft and brown, stirring frequently, about 20 minutes. Add garlic and cayenne and stir 2 minutes. Add wine, thyme, and bay leaves; bring to boil, stirring occasionally. Add tomatoes with juice, clam juice, broth, sausage, and chicken; simmer until chicken is cooked through, about 15 minutes. Add okra and simmer until tender, about 10 minutes. DO AHEAD Gumbo base can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Bring base to simmer before continuing.
Add shrimp to pot and cook shrimp until just opaque in center, stirring often, about 5 minutes. Season gumbo to taste with salt and pepper. Garnish with minced parsley and serve with steamed rice alongside.
- ⅔ cup plus 1 tablespoon vegetable oil
- 2 pounds medium shrimp, shelled and deveined, shells reserved
- 2 pounds chicken wings
- Salt and freshly ground pepper
- 2 tablespoons tomato paste
- 4 quarts chicken stock or low-sodium broth
- 3 bay leaves
- 6 whole chicken legs
- 1 cup all-purpose flour
- 8 large garlic cloves, finely chopped
- 6 large scallions, white and green parts thinly sliced separately
- 4 medium celery ribs, cut into 1/2-inch dice
- 2 large Spanish onions, coarsely chopped
- 2 medium green peppers, cut into 1/2-inch dice
- 1 pound smoked andouille sausage, half finely chopped, half sliced into 1/4-inch rounds
- 2 teaspoons dried thyme
- 1 teaspoon cayenne pepper
- 1 pound okra, stems trimmed, cut into 1/2-inch rounds
- 3 tablespoons filé powder (see Note)
In a large, heavy stockpot, heat 1 tablespoon of the vegetable oil. Add the reserved shrimp shells and chicken wings, season with salt and pepper and cook over moderately high heat, stirring occasionally, until the chicken wings are browned, about 10 minutes. Add 1 tablespoon of the tomato paste and cook, stirring, until glossy, about 2 minutes. Slowly pour in the stock, stirring with a wooden spoon to release any browned bits on the bottom of the pot. Add the bay leaves and bring to a boil. Skim the surface of the stock, reduce the heat to low and simmer for 1 1/2 hours, skimming occasionally.
Add the chicken legs to the stock and simmer until they are cooked through, about 40 minutes. Strain the stock into a heatproof bowl and transfer the chicken legs to a large plate. When the legs are cool enough to handle, remove the meat and discard the skin and bones. Tear the meat into 2-inch pieces and set aside. Skim the fat from the surface of the stock and reserve the stock.
In a large enameled cast-iron casserole, stir the remaining 2/3 cup of vegetable oil with the flour until smooth. Cook the oil and flour over moderately low heat, stirring constantly, until a deep brown roux forms, about 25 minutes. Add the garlic, scallion whites, celery, onions, green peppers and finely chopped andouille sausage. Cook over low heat, stirring occasionally, until the vegetables soften, about 15 minutes. Add the thyme, cayenne, 1 teaspoon of salt and 1/4 teaspoon of pepper and cook, stirring, for 2 minutes. Add the remaining 1 tablespoon of tomato paste and cook, stirring, for 1 minute. Gradually whisk in the reserved stock. Simmer over low heat for 1 hour, skimming occasionally.
Add the okra and simmer until just tender, about 8 minutes. Add the reserved shredded chicken and the andouille rounds and simmer for 10 minutes. Season the gumbo with salt and pepper. Add the shrimp and simmer for 1 minute. Turn off the heat and let the gumbo stand for a few minutes. Stir in the filé powder and scallion greens and serve hot.
Make Ahead: The recipe can be prepared through Step 3 up to 3 days ahead and refrigerated. Reheat gently and proceed.
Wine Recommendation: Cool this spicy gumbo with an inexpensive, tangy, fruity white wine, such as the 1999 Eno Friulia Pinot Grigio, or a light Latin-American beer, such as Cerveza-Aguila.
Notes: Filé powder is made from ground, dried sassafras leaves. It acts as a thickener for stews and should be added at the very end to avoid over-thickening. It's available in the spice section of most supermarkets.
CHICKEN & aNDOUILLE gUMBO
Brad’s secret recipe. Good for cold days, holidays or as any good Cajun will tell you…gumbo is good any day!
- 2 Pounds boneless skinless chicken thighs
- 1 package French Settlement Andouille
- 16 oz seasoning blend
- 3/4 cup flour
- 3/4 cup oil
- 2 bay leaves
- 8oz garlic
- 1/2 gallon water
- 2 quarts chicken stock
- Red Pepper
- Kitchen Bouquet
Dice 2lbs of boneless, skinless thighs in 1 ½ inch cubes. Do not trim the fat, because this enhances the flavor. Slice French Settlement Andouille in 1/4 to 1/2″ slices.
Heat 5qt pot on medium heat and add flour and oil.
Stir constantly until desired darkness (we usually like the color similar to chocolate pudding. If you desire less of a rich flavor, cook to a lighter color)
Once desired color of roux is achieved, add water, chicken stock, chicken thighs, French Settlement Andouille, seasoning blend, garlic and bay leaves.
Add Kitchen Bouquet until you achieve the right color.
Add a light mixture of salt, pepper and red pepper. Do not add too much at this time, because you will get flavor and seasoning from the meats. You can always add extra seasoning at the end.
Bring to a boil, stirring occasionally.
Once gumbo comes to a boil, reduce to a low/medium heat and cover.
Stir every 10-15 minutes.
After 1 ½ – 2 hours, taste and add salt, pepper and red pepper if needed.
Shrimp, Chicken, Andouille Sausage
Adapted from Bon Appétit Magazine December 2006
with help from Emeril and Paul Prudhomme
Please try to find Cajun’s Choice Shrimp, Crab & Crawfish Boil. I got it at Ralph’s Market, but Cajun’s Choice has a great website where you can mail order. This is the original recipe cut in half.
½ cup vegetable oil
½ cup all purpose flour
2 large onions, chopped, about 5 cups
3 red bell peppers, chopped, about 3 ½ cups
3 celery stalks, chopped, about 1 ½ cups
8 garlic cloves, chopped
¼ teaspoon cayenne
½ cup dry white wine
¼ cup chopped fresh thyme
3 bay leaves
1 28-ounce can diced tomatoes with juice
2 8-ounce bottles clam juice
1 can low-salt chicken broth
1 ½ pounds andouille sausage (such as Aidells), cut crosswise into 3/8-inch slices,
…….sautéed separately, pan deglazed with soup, then added to soup
1 ½ pounds skinless boneless chicken thighs, cut into 1-inch cubes
4 ounces sliced frozen okra or more to taste, 1/2-inch slices
¼ cup Italian parsley, chopped
¼ cup green onions, minced
1 teaspoon Worcestershire sauce or more to taste
1 tablespoon Creole/Cajun seasoning (such as Emeril’s Essence)
½ tablespoon file powder
1 tablespoon liquid or powdered shrimp/crab boil (such as Cajun’s Choice)
1 teaspoon dried mustard
1 ½ pounds raw, peeled, deveined medium shrimp
Minced fresh Italian parsley and sliced green onions for garnish
1. Heat oil in a heavy large Dutch oven over medium-high heat until very hot and almost smoking. Add flour and stir constantly until mixture is dark reddish brown. About 5 minutes.
2. Add chopped onion, bell peppers, and celery and cook until onions are soft and brown, stirring frequently, about 20 minutes.
3. Add garlic and cayenne and stir 2 minutes. Add wine, thyme and bay leaves. Bring to a boil, stirring occasionally.
4. Add tomatoes with juice, clam juice, broth, sausage with deglaze, and chicken. Simmer until chicken is cooked through, about 15 minutes.
5. Add okra and simmer till tender, about 10 minutes.
6. Optional: Gumbo base can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Bring base to a simmer before continuing the next day. Skim off oil if desired.
7. Add parsley, green onions and seasonings to the pot. Add shrimp and cook until just opaque in the center, stirring often, about 5 minutes. Season with salt and pepper.
8. Serve with rice if desired. Garnish with minced fresh Italian parsley and sliced green onions.
- ½ cup all-purpose flour
- 2 tablespoons vegetable oil
- 2 cups chopped onions
- 2 cups chopped green bell pepper
- 6 cloves garlic, chopped
- 2 teaspoons dried thyme
- 2 bay leaves
- 1 pound Italian sausage
- 3 (14.5 ounce) cans diced tomatoes with juice
- 1 pound cooked, shredded chicken
- 2 cups chicken broth
- 1 ½ cups spicy tomato-vegetable juice cocktail (such as V8®)
- 4 teaspoons Creole seasoning
- 1 pound uncooked shrimp - peeled, deveined, and tails removed
- salt and ground black pepper to taste
Cook and stir flour in a large, heavy pot over medium-low heat until flour turns golden brown, about 15 minutes. Pour browned flour into a bowl and return pot to heat.
Increase heat to medium and add oil to the pot. Cook and stir onions and bell peppers in hot oil until slightly softened, about 7 minutes.
Stir garlic, thyme, and bay leaves into onion mixture cook and stir for 1 minute. Add sausage to onion mixture and cook and stir until browned and crumbly, 5 to 10 minutes.
Stir diced tomatoes with juice, shredded chicken, chicken broth, vegetable juice cocktail, browned flour, and Creole seasoning into sausage mixture. Bring to a boil, reduce heat to low, cover the pot, and simmer, stirring often, until mixture is hot and flavors blend, 20 to 30 minutes.
Pour shrimp into sausage-chicken mixture bring to a simmer. Cook shrimp until they are pink on the outside and the meat is no longer transparent in the center, about 5 minutes.
- 1 cup all-purpose flour
- ¾ cup bacon drippings
- 1 cup coarsely chopped celery
- 1 large onion, coarsely chopped
- 1 large green bell pepper, coarsely chopped
- 2 cloves garlic, minced
- 1 pound andouille sausage, sliced
- 3 quarts water
- 6 cubes beef bouillon
- 1 tablespoon white sugar
- salt to taste
- 2 tablespoons hot pepper sauce (such as Tabasco®), or to taste
- ½ teaspoon Cajun seasoning blend (such as Tony Chachere's®), or to taste
- 4 bay leaves
- ½ teaspoon dried thyme leaves
- 1 (14.5 ounce) can stewed tomatoes
- 1 (6 ounce) can tomato sauce
- 4 teaspoons file powder, divided
- 2 tablespoons bacon drippings
- 2 (10 ounce) packages frozen cut okra, thawed
- 2 tablespoons distilled white vinegar
- 1 pound lump crabmeat
- 3 pounds uncooked medium shrimp, peeled and deveined
- 2 tablespoons Worcestershire sauce
Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes watch heat carefully and whisk constantly or roux will burn. Remove from heat continue whisking until mixture stops cooking.
Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.
Chicken-Andouille Gumbo with Roasted Potatoes
Cook sausage in a large skillet over medium heat, stirring often, 7 minutes or until browned. Remove sausage drain and pat dry with paper towels.
Heat oil in a stainless-steel Dutch oven over medium heat gradually whisk in flour, and cook, whisking constantly, 18 to 20 minutes or until flour is caramel-colored. (Do not burn mixture.) Reduce heat to low, and cook, whisking constantly, until mixture is milk chocolate-colored and texture is smooth (about 2 minutes).
Increase heat to medium. Stir in onion, next 4 ingredients, and, if desired, ground red pepper. Cook, stirring constantly, 3 minutes. Gradually stir in chicken broth add chicken and sausage. Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 1 hour and 30 minutes to 1 hour and 40 minutes or until chicken is done. Shred chicken into large pieces using 2 forks.
Place Roasted Potatoes in serving bowls. Spoon gumbo over potatoes. Serve immediately with desired toppings.
Chicken-and-Shrimp Gumbo: Prepare recipe as directed through Step Stir in 1/2 to 3/4 lb. peeled and deveined, medium-size raw shrimp (3 1/40 count). Cook 5 minutes or just until shrimp turn pink. Serve with Roasted Potatoes and desired toppings.
How to Make
Start by browning your chicken in olive oil then transfer to a plate. Once it cools, shred it with a fork.
Cook your coined sausage and cut up bacon next.
Put the cooked chicken, sausage and bacon aside or in the fridge while you make the roux. Take your time making the roux, since this is a crucial step in making it taste mouthwatering. Get the step-by-step photos and lots of helpful tips in my recipe for roux.
Since I made my roux earlier in the afternoon, I transferred the roux from the cast iron skillet to my heavy bottomed stainless steel pot before cooking the onions, celery, green pepper and garlic.
Next, pour in the seafood stock. For this recipe, I used homemade shrimp stock. I share step-by-step photos and the recipe for shrimp stock here.
Continue making the gumbo by adding the okra, spices, and half of a lemon. Bring it to a boil, then reduce the heat and simmer for 30 minutes, stirring occasionally. Remove the lemon, then add the shrimp, hot sauce, and black pepper. Stir and adjust seasonings to taste.
Authentic Creole Shrimp Gumbo
This amazingly flavorful Authentic Creole Shrimp Gumbo recipe uses the masterpiece of all sausages spicy andouille sausage with shrimp, chicken, and traditional rice. The method is simple and straightforward you’re going to wonder why you have waited so long to make it.
Gumbo is often used as one of the examples of the melting-pot culture of Louisiana cooking. The name derives from a West African word for okra, suggesting that gumbo was originally made with okra. The use of filé (dried and ground sassafras leaves) was a contribution of the Choctaws or, possibly, other local Indian tribes. Roux has its origin in French cuisine, although the roux used in gumbos is much darker than its Gallic cousins.
In the past, Gumbos have been split into two broad categories—those thickened with okra and those thickened with filé. According to some folks, before refrigerators and freezers, okra was the preferred thickening agent for gumbo. Simultaneously, filé was a substitute used only in the off-season when okra wasn’t available to use.
Gumbo has been a staple in Louisiana kitchens long before written records of the recipe existed, and many myths are surrounding its origins. No one is even certain whether the method has a Creole or Cajun background – the oldest dated mention of Gumbofrom French explorer C.C. Robin after he ate it at a soiree on the Acadian coast in 1803. However, there are also records of the Creole enjoying it reasonably close to the same period.
There are about three types of Gumbo, with several variations to all three of them.
Seafood Gumbo,which is made out of shrimp, crab, crawfish, fish, oysters, or a combination of these. Seafood gumbo does not use clam juice or water it is made in a seafood stock from shrimp, crab, or fish. Giving the seafood gumbo a different flavor can be thickened with Filé powder, also called gumbo filé.
Chicken and Sausage Gumbo is the most popular type of Gumbo, mainly because chicken and sausage are more available and less expensive than seafood. Andouille sausage primarily consists of pork and garlic and is generally used in this type of Gumbo dish. The chicken used is usually boneless white or dark meat.
Gumbo Z’herbesis a type of gumbo dish that is only made with greens and veggies. The gumbo contains various greens such as spinach leaves, kale, beet tops, collard greens, mustard greens, Swiss chard, turnip greens, cabbage, watercress, green parsley, and green onions, in addition to the Holy Trinity- onions, bell peppers, with celery. This dish has been most popular to eat during Good Friday, Lent, or Holy Thursday. The magic number of greens added is 13
Tomatoes in Gumbo?
Let’s address the elephant in the room before we go further– “Tomatoes do NOT belong in Gumbo“… That is correct for Cajun Gumbo bases I have never had a Cajun Gumbo with tomatoes added to the base. However,that is not true for all Gumbo Bases. Many, many, many Creole Gumborecipes use tomatoes in their base. So ultimately, you may have a Cajun tell you NO tomatoes, and a Creole person tell you to add the tomatoes!
Be sure to see the Ingredient Shopping List and Tips and Tricks below, as believe me, they tend to make life a little easier and conserve as much time as possible when making the Shrimp Gumbo. If you have questions about the recipe, don’t be afraid to ask them in the comment section. I love hearing from all of you!
My good friend and former associate pastor, Fr. Ben Bradshaw, who got his culinary degree at Johnson & Wales before he got his theology degree, gave me a “cheating” short cut for roux that I had never heard about. He said that in many restaurants when they had to make a roux, or just had to use flour to thicken a stock, they would brown the flour in the oven on a cookie sheet. It had to be spread very thin and had to bake it, not broil. But they were so use to doing this in restaurants, they had it down to a science and did not have to stand over a stove whisking the roux for 20-30 minutes like a saucier in a nice restaurant. I guess when the sous chef has to multi-task, you learn these little secrets so you can do other things at the same time.
Yes! Thanks for pointing that out, Fr. Mike. That is also the way that Alton Brown demonstrated making a roux in his famous Gumbo episode of Good Eats. I confess, though, that I have never tried it. I guess I need to the next time I make a gumbo. Thanks again for the tip!