Ingredients Jump to Instructions ↓

  1. 1 cup flour

  2. 1/2 cup peanut oil --

  3. 3 quarts shrimp stock (shells, heads, and tails)

  4. 8 ounces clam juice --

  5. 2 large onions -- chopped

  6. 1 cup green bell pepper -- chopped

  7. 18 ounces frozen okra -- chopped

  8. 1 small bunch green onions -- chopped

  9. 3 cloves minced garlic

  10. 1/2 cup dried parsley

  11. 2 cups celery -- chopped

  12. 1 teaspoon dried thyme

  13. 1 teaspoon dried basil

  14. 3 bay leaves

  15. 1 tablespoon Worcestershire sauce

  16. 1 tablespoon hot sauce salt and pepper --

  17. 1 pound shrimp -- peeled

  18. 1 pound andouille sausage

  19. 1 pound chicken -- skinned and boned

Instructions Jump to Ingredients ↑

  1. Preparation : Make a roux in a heavy bottomed pot from the flour and oil. Cook over medium heat, stirring constantly until roux is a dark caramel color. Be careful not to burn. If you see black specks in the roux, throw it out and start over. Add stock gradually to roux, stirring as it is added to prevent lumps from forming. Add remaining ingredients except the shrimp, hot sauce, and rice. Boil the shells, tails and heads of the shrimp in about 1 or two cups water, depending on how many shells you have. Add to gumbo during the cooking phase. Simmer for an hour or two or until the meat is cooked and the gumbo starts to thicken. Add the shrimp and hot sauce about 20 minutes before serving. Serve in a bowl over rice. Sprinkle some file into the individual servings. 'File' is pronounced Fe L


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