Prep 30 mins
Cook 3 hrs 30 mins
The file gumbo should be added to the pot off the fire for its proper thickening action. Go ahead make my day and add mussels, clams, crab.
- 1 cup vegetable oil
- 1 cup flour
- 1 1⁄2 cups chopped onions
- 3 garlic cloves, minced
- 1 cup chopped carrot
- 1 cup chopped celery
- 1 cup chopped bell pepper
- 1 lb smoked sausage, such as andouille or 1 lb kielbasa, cut crosswise into 1/2 inch slices
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon cayenne
- 3 bay leaves
- 6 cups chicken broth or 6 cups water
- 1⁄2 lb boneless chicken meat, cut into 1 inch chunks
- 1⁄2 lb boneless turkey meat, cut into 1 inch chunks
- 1 lb okra, sliced
- 2 lbs cleaned shrimp
- 1 teaspoon Old Bay Seasoning
- 2 tablespoons chopped parsley
- 1⁄2 cup chopped green onion
- Tabasco sauce
- 1 tablespoon file powder
- Combine the oil and flour in a large cast-iron Dutch oven over medium heat.
- Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux.
- Add the onions, garlic, celery, carrots and bell peppers and continue to stir for 4 to 5 minutes, or until wilted.
- Add the sausage, salt, cayenne, and bay leaves.
- Continue to stir for 3 to 4 minutes.
- Add the chicken broth or water.
- Stir until the roux mixture and water are well combined.
- Bring to a boil, then reduce heat to medium-low.
- Cook, uncovered, stirring occasionally, for 1 hour.
- Season the chicken and turkey with old bay and add to the pot.
- Simmer for 1 hour.
- Add okra simmer 45 minutes.
- Add shrimp simmer another 5 to 8 minutes don`t overcook the shrimp!
- Skim off any fat that rises to the surface.
- Remove from the heat.
- Stir in the parsley, green onions.
- Remove the bay leaves and serve with lots of white rice.
- Add extra seasoning if needed or hot sauce for heat to your liking!
- If you like, sprinkle a small amount of gumbo filé in your individual serving for a little more flavor.
Great recipe for gumbo! I'd never used carrots in gumbo before, and it added nice color. This time I used 1/2 green bell pepper and 1/2 red pepper which added more color. The andouille adds nice flavor and heat to this dish. We like it pretty spicy and doubled the cayenne. I have to admit I cheated - didn't use the okra. (Love fried okra only.) The gumbo was great without it. I added the fresh chopped parsley and chopped green onions as a topping in each bowl, rather than adding them to the pot which really added freshness and another layer of texture and flavor. We'll make this again, for sure.