Atop a deep blue ceramic dish, the russet tones of the gumbo command attention. The meat, seafood, and colorful vegetables merrily mingle within the rich sauce, peeking through in tantalizing bursts. A fluffy mound of steamed rice dwells in the heart of the dish, framed by vibrant parsley and lemon wedges.

Mardi Gras Gumbo Extravaganza

Name: Mardi Gras Gumbo Extravaganza
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 Chicken thighs boneless, skinless and cut into bite-sized pieces; 1 pound Andouille sausage sliced; 1 pound Raw shrimp peeled and deveined; 1 Onion finely chopped; 1 Bell pepper finely chopped; 2 Celery stalks finely chopped; 1 can Can chopped tomatoes drained; 2 cups Fresh okra sliced; 4 Garlic cloves minced; 6 cups Chicken broth; 2 cups Rice steamed; 1 teaspoon File powder; to taste Assorted herbs and spices; 3 tablespoons Olive oil; 1/2 cup All-purpose flour; to taste Salt; to taste Black pepper; for garnish Fresh parsley; for garnish Lemon wedges

Hearty, fragrant, iconic gumbo with a rich roux base.

Category Main Course

Prep 15 minutes

Cook 60 minutes

Style American

Technique Sauteing

Diet Friendly Pescatarian

Daily recipe · February 13, 2024

A little about this dish

Happy Mardi Gras! The palate of New York gets a Cajun-creole boost with iconic gumbo! This recipe is a hearty fusion of meat, seafood, sacred trinity (onions, bell pepper, celery) and okra, finished with lush, fragrant file powder.

Ingredients (for 6)

Chicken thighs — 4 — boneless, skinless and cut into bite-sized pieces
Andouille sausage — 1 pound — sliced
Raw shrimp — 1 pound — peeled and deveined
Onion — 1 — finely chopped
Bell pepper — 1 — finely chopped
Celery stalks — 2 — finely chopped
Can chopped tomatoes — 1 can — drained
Fresh okra — 2 cups — sliced
Garlic cloves — 4 — minced
Chicken broth — 6 cups
Rice — 2 cups — steamed
File powder — 1 teaspoon
Assorted herbs and spices — to taste
Olive oil — 3 tablespoons
All-purpose flour — 1/2 cup
Salt — to taste
Black pepper — to taste
Fresh parsley — for garnish
Lemon wedges — for garnish

Preparation

Step 1 — 🥘🔥🥄

Start by heating 3 tablespoons of olive oil in a large pot over medium heat. Gradually add 1/2 cup of all-purpose flour to the pot, stirring constantly, until the mixture turns a deep brown color.
Step 2 — 🧅🫑🥬🥘

Add 1 finely chopped onion, 1 finely chopped bell pepper, and 2 finely chopped celery stalks to the roux. Stir well and cook until the vegetables have softened.
Step 3 — 🍗🍖🍅🥘

Add 4 boneless, skinless and bite-sized pieces of chicken thighs, 1 pound of sliced Andouille sausage, 4 minced cloves of garlic, and 1 can of drained chopped tomatoes to the pot. Stir until the meat is well coated in the roux.
Step 4 — 🍗🍵🧂🌿

Gradually pour in 6 cups of chicken broth, stirring constantly to prevent lumps. Add 2 cups of sliced fresh okra, herbs, spices, and salt and black pepper to taste. Stir well, cover the pot, and let it simmer for about 30 minutes.
Step 5 — 🥘🍤⏲️

Add 1 pound of peeled and deveined raw shrimp and cook for another 5 minutes until the shrimp turn pink and fully cooked.
Step 6 — 🍲🌿🥄

Just before serving, sprinkle the gumbo with 1 teaspoon of file powder and stir well.
Step 7 — 🍲🍚🌿🍋

Serve the gumbo in deep bowls, on a bed of 2 cups of steamed rice, garnished with fresh parsley and a lemon wedge.

A final fox tip

Did you know? Gumbo is often used as a metaphor for the mix of cultures that exist in southern Louisiana. You can customize your gumbo by using different meats or seafood, or make it vegetarian, by skipping the meat and using vegetable broth. Kids can help with washing and drying veggies, setting the table, and fluffing the steamed rice.