How to make it

  • This recipe starts as do so many Cajun and Louisiana Creole recipe, with the magical words, "First you make a roux..."
  • First you make a roux. Melt the butter in a 12-quart stockpot. Whisk in the flour and cook until foaming. Cook, stirring often, until dark mahogany, about 45 minutes - 1 hour.
  • Add the peppers, onion, and celery. Cook until soft, about 5 -10 minutes. Whisk in the chicken stock (make sure it’s hot), and bring the mixture to a boil. Reduce the heat to simmer. Stir in Creole Seasoning, black pepper, crushed red pepper, chili powder, thyme, chopped garlic, bay leaves, and kosher salt. Cook, skimming fat as necessary, an additional 45 minutes.
  • Add the andouille, shrimp, and chicken and cook for approximately 15 minutes. Taste, and adjust for seasoning.

Reviews & Comments 6

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  • sherrypie1953 9 years ago
    As promised I made your gumbo today 08/09/09 for dinner. This was straight up delicious!! I had to change the 2 cup butter to 1 cup oil and 1 1/4 cup for flour only because of the cholestrol the butter has ( I used canola oil). This recipe is to die for..sure hope you're entering it in would win...thanks you for sharing.
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  • sherrypie1953 9 years ago
    This gumbo dish looks amazing. I am going to make it this weekend.
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  • kochhexe 9 years ago
    yippiiieeeh! that sound terrific - i think i'll get onto the next plane, but the food, knock on your door and ask you to, please, cook this wonderful dish for me. would you? puleeease? i'll bring along something nice from germany, too. :-)
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  • juliecake 10 years ago
    Love the mix of ingredients and spices! Will try this very soon.
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  • bluewaterandsand 10 years ago
    Sounds delicious!
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  • cathyp 10 years ago
    Wow, this sounds great. Thanks for posting!
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