Gumbo Recipe

Make the roux

In a heavy-bottomed Dutch oven or deep pot set over medium heat, combine 1/2 cup vegetable oil and 1/2 cup all-purpose flour. Stir constantly with a wooden spoon or whisk to form a smooth paste. Continue cooking and stirring for 12–20 minutes, watching the color carefully—you want a deep peanut-butter to milk-chocolate brown roux. Reduce heat if it begins to smoke. When roux reaches desired color, stir in 2 tablespoons unsalted butter to smooth and coat.

Once roux is dark and fragrant, gradually whisk in 6 cups of chicken stock, a ladle at a time, making sure the roux incorporates smoothly and no lumps remain. Bring mixture to a gentle simmer.

Add 3 tablespoons Jambalaya Shoppe seasoning mix and 2 bay leaves to the simmering base. Taste later and adjust salt and pepper as needed. Keep base at a simmer while you prepare other components.

While the roux is cooking (or in a separate skillet if you prefer), finely dice 1 yellow onion, 1 green bell pepper, and 3 celery stalks (the traditional 'holy trinity'). Mince 4 garlic cloves.

Add the diced onion, bell pepper and celery to the pot with the roux and gently cook for 6–8 minutes over medium heat until softened and translucent, stirring so they pick up the roux color. Add the minced garlic and cook 1 more minute until fragrant.

If making the chicken & smoked sausage version: Season 1 lb boneless chicken thighs (cut into 1-inch pieces) lightly with salt and pepper. In a medium skillet over medium-high heat, brown the 12 oz sliced smoked sausage for 3–4 minutes per side until caramelized; remove and set aside.

In the same skillet, sear the chicken pieces 3–4 minutes until lightly browned but not cooked through. Transfer both sausage and chicken into the pot with the roux-mirepoix and simmer gently in the base for 20–25 minutes until chicken is cooked through and flavors meld.

If making the seafood version instead: Omit chicken and smoked sausage. After the roux-mirepoix base has simmered 10–15 minutes, add 1 lb raw shrimp and simmer 3–5 minutes until shrimp are pink and just cooked through. Add 8 oz lump crabmeat in the last 2 minutes to warm gently (do not over-stir to avoid breaking lumps). Adjust seasoning and finish with 1 tsp hot sauce if desired.

Add the 14.5 oz diced tomatoes (with juices) to the pot and stir to combine. Reduce heat to low and simmer uncovered for 15–20 minutes to meld flavors and slightly thicken. If the gumbo is too thick, add up to 1 cup additional stock or water.

Taste and adjust seasoning with up to 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, and additional Jambalaya Shoppe seasoning if desired. Remove and discard bay leaves.

Stir in 2 tablespoons chopped fresh parsley and the sliced scallions (green parts) just before serving. If using file powder, sprinkle 1 teaspoon per pot into the gumbo at the end and stir — do not boil after adding file.

Spoon 1/2 to 3/4 cup cooked long-grain white rice into each shallow bowl. Ladle gumbo over the rice, ensuring a mix of broth, protein and vegetables in each serving.

Garnish with extra sliced scallions, chopped parsley and a lemon wedge on the side. Offer hot sauce at the table. Serve immediately.