Serves: 5
Total Calories: 1,013
Yield: 2 quarts

1 cup canola oil
2 1/2 cups all-purpose flour
1/2 pound Andouille sausage, or 1/2 pound smoked sausage
2 red bell peppers, diced small
2 green bell peppers, diced small
2 Vidalia onions, diced small
4 ribs celery, diced small
1/4 cup minced garlic
1/2 pound okra, sliced
4 tomatoes, peeled, chopped
2 quarts chicken stock or clam stock*
1/4 cup gumbo filé
salt and pepper to taste
2 bay leaves
1 tablespoon chopped fresh thyme
1 pound shrimp, peeled, deveined

In large dutch oven, heat oil until very hot. Carefully add flour, and stir with a wooden spoon almost constantly, until it is nutty smelling and the color of light brown sugar. Add sausage and vegetables, except tomatoes, and stir to cook. Add remaining ingredients, except shrimp. Stir occasionally and simmer 20 minutes. Add shrimp, and adjust seasoning and consistency with more stock, if needed.

*May substitute canned broth, bouillon, or water for stock.


Fun Fact: Originating in Africa, the okra plant is cultivated in tropical, subtropical, and warm temperate regions around the world. Known as “ladies’ fingers” in most English-speaking countries outside of the United States, okra is grown mostly in the hot southern states. Best known as an important ingredient in the famous southern gumbos, okra is also delicious sautéed, parboiled, fried, or even pickled. If possible, choose pods under three inches long, as they are more likely to be tender.

Nutritional Facts:

Serves: 5
Total Calories: 1,013
Calories from Fat: 558

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