• 8servings
  • 3minutes
  • 952calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, C, P
MineralsCopper, Chromium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Chicken stock

  2. 1 carcass of a broiled chicken

  3. Water

  4. 2 bay leaves

  5. 1 tsp of peppercorn

  6. 1 sliced carrot

  7. 1 onion

  8. Veggies

  9. 2 onions finely minced

  10. 2 stalks of celery finely chopped

  11. 2 red bell peppers finely chopped

  12. 8 cloves of garlic finely minced

  13. Roux

  14. 2 cups of flour

  15. 1 cup of oil

  16. Fat from the andouille sausage

  17. Meats

  18. 1 whole chicken cut into small pieces

  19. 8 andouille sausages in slices

  20. 4 cups of shrimps

  21. Seasonings

  22. 5 tbsp Creole seasoning

  23. 2 tsp chillies

  24. 4 bay leaves

  25. For the final day

  26. 1/2 cup of chopped green onions

  27. 1/2 cup of chopped parsley

  28. 1/2 cup of cilantro leaves

  29. file powder

Instructions Jump to Ingredients ↑

  1. Day 1 1. Create the chicken stock with all ingredients for it. Let it simmer for about 2 hours 2. In a dutch oven or a cast iron pot, sauté the andouille sausage at medium heat 3. Remove the andouille slices and let them stand on a paper towel 4. In the fat of the andouille sausage, sauté the chicken pieces seasoned with creole seasoning 5. Remove chicken and leave the fat in the pot Day 2 1. Warm up the pot and add the oil 2. Warm up again the chicken stock 3. Add the flour to the cast iron pot and mix it well to create the roux for about 10 minutes at medium heat. You should get a color between dark peanut butter and chocolate 4. Once you have a nice smooth roux add the veggies and sauté them in the roux for about 7 minutes 5. Slowly add the hot chicken stock 6. Keep on mixing well and bring the temperature to medium high 7. Add the meats and seasoning apart from the filé powder and the shrimps 8. Let it simmer for about 2 hours then leave it overnight in the fridge Day 3 1. Place the Gumbo back into simmer for about 3 to 4 more hours, check if need for more seasoning 2. Add the green onions, parsley and shrimps in the last 30 minutes of simmering 3. Serve it in a bowl with white rice and filé powder on top


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