Creole Seasoning

  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp cayenne pepper
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp paprika


  • 1 lb andouille sausage (Portuguese linguica or Italian sausage can be substituted)
  • 4 whole chicken breasts (boneless)
  • 2 cups okra, chopped
  • 3 quarts chicken broth (stock)
  • 1 cup oil
  • 1-½ cups flour
  • 3-4 cloves of garlic
  • 2 tablespoons filé powder (ground sassafras)
  • 1 cup cooked rice
  • 2 cups diced onions
  • 1 cup diced bell pepper
  • 1 cup celery, chopped
  • vermouth for deglazing
  • parsley & scallions for garnish


Serves 10-12

Prepare the Chicken

  1. Season chicken with Creole seasoning and place in the freezer for 15-20 minutes
  2. In cast-iron skillet, add olive oil
  3. Coat bite-size pieces of seasoned chicken with flour and add to skillet
  4. Brown chicken only and remove from heat - it will continue to cook when added to the gumbo 

Prepare the Roux
To the hot cast-iron skillet add:

  1. 1 cup of canola oil (stands up to heat)
  2. Add sifted flour, bit by bit, and whisk in
  3. Cook flour in oil, stirring constantly for 30-50 minutes, look for chocolate/ebony color
  4. Add onion, green bell pepper, celery (the "Trinity") to the roux
  5. Add chicken broth

Add Chicken to the Roux

  1. Transfer roux and vegetables to stock pot
  2. Add chicken stock a little at a time
  3. Deglaze skillet with vermouth and add mixture to stock pot
  4. Continue to add chicken stock
  5. Add chicken
  6. Add remainder of chicken stock, cover and let come to a boil, about 30 minutes

Final Ingredients

  1. Add sausage, okra, chopped garlic, filé powder
  2. Stir well and cook for another 30 minutes to syrupy consistency
  3. Season to taste

Plate the Gumbo

Serve over white rice topped with chopped parsley and scallions