Gumbo really packs in the flavor. This version is made on a grill and includes a thick, dark roux and equal amounts of smoky andouille sausage, juicy chicken thighs and plump shrimp. Some people mix in filé powder towards the end of cooking, I prefer to sprinkle it on for serving. I love making gumbo in colder months—it’s comfort food at its finest!
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 1 hr |
| Yield: | 6 servings |
Ingredients
- 1 cup all-purpose flour
- 1 cup plus 1 tablespoon neutral oil, such as vegetable oil
- 1 pound andouille, sliced into 1/2-inch rounds
- 1 1/2 cups white onion, small diced
- Kosher salt
- 2 tablespoons cayenne pepper seasoning, like Cajun seasoning
- 1 cup green bell pepper, small diced
- 1 cup celery, small diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken thighs, diced
- 5 cups chicken stock
- 1 pound shrimp, deveined and tails removed
- 1/2 cup finely chopped parsley
- 1/2 cups scallions, finely sliced
- Cooked white rice, for serving
- Filé powder, for serving
- Hot sauce, for serving, optional
Instructions
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- On the direct heat side of the grill, make the roux: In a small heavy-bottomed enameled pan, whisk together the flour and 1 cup of the oil. Cook, stirring occasionally, until dark brown in color, 15 to 20 minutes. Move the pan to the indirect heat side of the grill for the majority of the cooking time to prevent browning too quickly. Remove from the heat and set aside.
- Place a large heavy-bottomed sauté pan over the direct heat side of the grill. Add the remaining 1 tablespoon oil, and once heated, add the sausage and cook until golden brown and crisp, about 3 minutes. Stir in the onions and a pinch of salt and cook until slightly softened, about 2 minutes. Stir in the cayenne seasoning. Then add the bell pepper, celery and garlic. Add the chicken and cook, stirring occasionally, until the vegetables soften and chicken browns ever so lightly, about 5 minutes. Add the roux. Stir so the roux coats all the vegetables, sausage and chicken. Add the stock in thirds, mixing between each addition. Move the pot to the indirect heat side of the grill and cook at a slight simmer until the chicken is cooked through, all flavors come together and the gumbo has thickened, 30 to 40 minutes.
- Stir in the shrimp, parsley and scallions and cook until shrimp are cooked through, 4 to 5 minutes. Serve over rice, sprinkled with filé powder and a drizzle of hot sauce if using.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 959 |
| Total Fat | 68 g |
| Saturated Fat | 12 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 48 g |
| Cholesterol | 243 mg |
| Sodium | 1375 mg |
Reviews
“File Powder” is not made from the Okra plant. It is made from the dried then ground leaves of the Sassafras tree.
There are many recipes for gumbo. Never have seen or tasted a gumbo with chicken and shrimp together in it.
There are many recipes for gumbo. Never have seen or tasted a gumbo with chicken and shrimp together in it.
Sub green onions instead of parsley.
Other than that let the roux brown more.
Need some file’ about two tablespoons
Other than that let the roux brown more.
Need some file’ about two tablespoons
Solid recipe for gumbo
Excellent!!
This was excellent. Had to use Gluten Free Flour so increased the flour in the roux to 1 1/2 cups and it turned out great.
I liked this a lot. When I make it again, I’m not going to use so much oil. Will try a 1/3 cup each of oil and butter, and adjust flour to 2/3 cup. Will cut back to 4 cups chicken stock, too.
Do NOT use a cup of oil. Used grapeseed oil which is a neutral oil and it would have ruined everything. Only use 1/2 stick butter and 1/2 cup flour or double. End product which I had adjusted was great. It would have been ruined with the oil.
I have to say that File’ is not okra powder. File’ is a powder made of ground sassafras leaves. Visit Zatarain’s.com or call 1-187-837-3796. I was born and raised in south Louisiana in bayou country very near New Orleans and grew up on gumbo. I never have seen any Louisiana cook combine seafood and meat in gumbo. Most TV shows never make the true version of gumbo of south Louisiana. There are many versions from neighboring southern states as well. Everyone has their own favorite as with any recipe.
Simon, I don’t know where you ate your gumbo in NOLA but I’m sure you didn’t eat it with a fork! Gumbo is a soup not a stew! Generally a gumbo is either a chicken and sausage or seafood. File’ in meat and okra in seafood. I’m sure what you made was delicious but it was a stew not a gumbo.Still love to watch you incredible talent!
Cajun girl from NOLA
Cajun girl from NOLA
I’m a pretty good cook and my husband is an enthusiastic recipient but I don’t recall him actually applauding. He did for this. Really yummy, and my first exposure to a dark roux which is lovely and I will use elsewhere, ty Michael! It does take some time to make the roux, but I used it to do my mise en place while I stirred fairly often. Yummm!!
Fabulous! Delightfully spicy, maybe a little too hot for us, but will make this again, perhaps with a little less cayenne!