Gumbo with Shrimp, Chicken, and Andouille Sausage

Gumbo with Shrimp, Chicken, and Andouille Sausage

Adapted from Bon Appétit Magazine December 2006 (recipe by Paul Prudhomme and Emeril)

Let me start by saying, this is neither a small nor a fast recipe. That said, this gumbo is delicious and well-worth the effort, especially if you have a crowd (or a Mardi Gras krewe) to feed. To make this dish even better, I recommend using fire-roasted tomatoes if possible, and amping up the flavor of your seafood stock by gently simmering the shells from your shrimp for at least five to ten minutes to extract their flavor (if the stock reduces and you have less than 32 ounces- about 4 cups- you can add a little chicken stock or clam juice to replace whatever liquid may have cooked off). If your grocery store doesn’t carry  filé powder (pronounced “fee-lay”, also called “gumbo filé“- this is dried and powdered sassafras leaves used as a seasoning and thickener in Cajun and some Creole food or some of the other spices called for), you may want to order them online. Also, keep in mind that filé powder should always be added last, and over lower heat, as it can make sauces, soups, and stews develop a ropey, unpleasant texture if overcooked. If you have never made a brick or chocolate roux before, or are afraid of burning your roux (or yourself- scalding hot roux is basically a kind of  Cajun napalm), I suggest you look up the directions for how to make roux in the oven- it involves much less stirring and fussing, and you have much less of a chance to burn yourself.


  • ½ cup vegetable oil
  • ½ cup all purpose flour
  • 2 large onions, chopped, about 5 cups
  • 2 small green bell peppers, chopped about 1 ¾ cups
  • 2 small red bell peppers, chopped, 1 ¾ 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
  • one 28-ounce can diced tomatoes with juice
  • 32 ounces seafood stock
  • 1 ½ pounds andouille sausage (cut crosswise into 3/8-inch slices, sautée separately, deglaze pan with soup, then add to soup)
  • 1 ½ pounds skinless boneless chicken thighs, cut into 1-inch cubes
  • 8 ounces sliced okra, or more to taste, 1/2-inch slices (fresh is best, frozen will also work here)
  • 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 filé 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 cast iron skillet over medium-high heat until very hot and almost smoking. Add flour and stir constantly until mixture is dark reddish brown (about 5 minutes). Transfer to stock pot, bring heat up to medium-high.

2. Add chopped onion, bell peppers, and celery  to roux in stockpot and cook until onions are soft and brown, stirring frequently, about 20 minutes.

3. Add garlic and dry spices (except for  filé) and stir 2 minutes. Add wine, thyme and bay leaves. Bring to a boil, stirring occasionally.

4. Add tomatoes with juice, Worcestershire, seafood stock, sausage with deglaze, and chicken. Simmer until chicken is cooked through, about 15 minutes.

5. Add okra and simmer till tender, about 10 minutes (gumbo will thicken slightly).

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.

6. 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. Reduce heat to low, stir in filé powder, and simmer until just thickened.

7.  Serve with rice if desired. Garnish with minced fresh Italian parsley and sliced green onions.