Courtesy of Chris Brown, Zoe / Photo Credit: George Long.
- 1 lb. unsalted butter
- 1 lb. all purpose flour
- 3/4 lb. ham diced
- 2 1/2 lbs. Andouille
- 2 1/2 lbs. diced chicken thigh meat
- 2 lbs. Louisiana shrimp peeled
- 1 1/2 lbs. onion diced
- 1 1/4 lbs. bell pepper diced
- 3/4 lb. celery diced
- 2 bunch green onion
- 3 Tbsp. garlic minced
- 1 1/2 gal. shrimp stock
- 1 oz. Lea and Perrin
- 3 tsp. liquid crab boil
- 1 to 2 bay leaves
- Creole seasoning to taste
- 1 Tbsp. File’
1.) Begin with the roux. Melt butter in a heavy gauge sauté or sauce pan over medium heat.
2.) Slowly add 2/3 of the flour stirring continuously. Continue to cook until the roux reaches a dark brown color. Add the remaining flour and turn off the heat. The roux gives the color to your gumbo.
3.) In a large sauce pot, sauté your Andouille, onions, bell pepper, celery and garlic until the vegetables are tender.
4.) Add bay leaf and stock. Bring up to a simmer.
5.) Slowly add the roux stirring until it has been dissolved by the broth. Next add the ham and diced chicken. Allow to simmer for about 15 minutes. At this point you should start to skim the oil and from the top of the gumbo.
6.) Now add your Worcestershire sauce, crab boil and shrimp. Allow to simmer for another 15 minutes.
7.) Now begin to adjust your flavor. Use salt, pepper or your favorite Creole seasoning.
8.) To finish add your green onions and file'.