1 lb  kielbasa, sliced into 1/2 inch thick medallions

1 lb  andouille sausage, sliced into 1/2 inch thick medallions

2 lbs  boneless skinless chicken thighs, cut into bite size pieces

2 lbs  shrimp, peeled and deveined (save the shells to make a stock)

2 cups  cold water

1⁄4cup creole seasoning, divided (I use Tony Cacheres)

3⁄4cup vegetable oil

1 cup  all-purpose flour

1 1⁄2cups  onions, small dice

1 cup  green bell pepper, small dice

1 cup  celery, small dice

2 tablespoons  garlic, minced (or to taste)

8 ounces  tomato paste

bay leaves

96 ounces  chicken broth

1 -2 teaspoon  cayenne (more or less to taste)

1 bunch  scallion, small dice

cooked long-grain rice (as much as you think you’ll need)


In large skillet brown both sausages on medium-low heat. Set aside till later. You may need to do this in batches. In small sauce pan add water and shrimp shells and simmer for 20 minutes covered. Remove from heat and let sit for another 20 minutes, covered. Strain stock and reserve for later. Season chicken and shrimp with 2-3 tablespoons of creole seasoning and set aside. To make the roux: In 12 quart heavy bottom stock pot, heat oil over medium/medium low heat. Add the flour all at once and stir constantly with wooden spoon until it turns to a dark chocolate color. (approximately 20-30 min.) Do not rush this by turning up the heat, It will burn very quickly, not to mention it might splatter and this stuff is like napalm if it gets on your skin. Add the onion, green bell pepper, celery, garlic and continue the constant stirring. Cook until they soften (5-10 minutes). This will look like a very thick paste. Add the bay leaves, and stir in the tomato paste and cook for a couple of minutes. Pour the chicken stock and reserved shrimp stock in and stir till the paste (roux) is combined. Put the sausage, the rest of the creole seasoning,and the cayenne in and raise the heat to bring to a soft boil. For about 10 minutes. reduce heat to a simmer, add uncooked chicken and cover. Simmer for 30 minutes. Now check the consistency. You can always add a little water or broth if necessary. Simmer for another 15-20 minutes. Add the shrimp and stir. The shrimp will cook very quickly. As soon as they turn pink you’re ready to serve. To serve: Place a pressed scoop of rice in the middle of your bowl (I like to use an ice cream type scoop, that way it stays rounded and centered in the bowl) and ladle the gumbo around and over the top of the rice. Sprinkle some scallions on top and enjoy!

  • No products in the cart.