Meat Lovers Gumbo

Ingredients

• 1 1/2 c oven roux

• 2 lg onions  finely chopped onion

• 2 lg finely chopped green bell pepper

• 1 pound fresh okra, chopped

• 5 ribs finely chopped celery

• 4 boneless, skinless, cooked chicken thighs, roughly chopped

• 1 bulb garlic finely chopped

• 1 finely chopped jalapeno

• 1 quart home made shrimp stock (substitute chicken as needed) 

• 2 15oz cans diced tomatoes

• 2 tablespoon file powder

• 1 tbsp cajun hot sauce

• 1/2 lb bacon, cooked crispy and crumbled 

• 1 1/2 pound smoked sausage

• 2 lb peeled fresh Gulf shrimp 

Preparation

1. In a large pot, add the roux and a little broth. Bring up to med-hi heat and when the roux is shimmering add all the chopped vegetables except the garlic and tomatoes and stir. Reduce heat to med-low, cover and sweat for 5-7 minutes. Be careful not to burn.

2. Add the garlic, stir and sweat for another 5 minutes. 

3. Add the tomatoes and let simmer for 15 minutes.

4. Keep at a simmer and add the smoked sausage, bacon, chicken and 3-4 cups of broth. Cover and simmer for at least 45 minutes. 

5. While gumbo is simmering, peel the shrimp and keep cool. 

6. Add file gumbo powder to the gumbo to thicken. If it gets too thick add a little more broth to thin. 

7. Add shrimp and stir. Turn heat off and leave lid partially open. Serve when shrimp are done (about 10-15 min) 

8. Sreve with french bread and cooked rice.

Urban Cowgill September 2018 (updated 2024)