This classic gumbo recipe features chicken, seafood and the Holy Trinity of Cajun and Creole cooking–onions, celery and bell pepper.

  • 1 cup oil
  • 1 cup flour
  • 1 cup chopped onion
  • 1 cup chopped bell peppers
  • 1 cup chopped celery
  • 6 quarts water or chicken broth
  • 1 large frying chicken` (3-4 lbs), cut into serving pieces
  • 1/4 cup vegetable oil
  • 1 pound sliced smoked sausage
  • 2 bay leaves
  • 2 pounds shrimp, peeled and deveined
  • 3 dozen oysters
  • 1/2 cup chopped parsley
  • 1 tablespoon file (optional)
  • salt and pepper to taste
  • Heat oil in a 6-8 quart pot, add flour and cook until dark brown. Add onions, bell pepper, and celery and cook until soft. Add water or chicken broth to roux, mix thoroughly and bring to a boil.
    Saute chicken in 1/4 C of oil. When chicken has browned, add to broth and let simmer. Saute smoked suasage and add sausage and bay leaves to broth. When chicken is tender, add oysters, shrimp, green onions and parsley and cook 10-15 mins. (or until shrimp are cooked). Salt and pepper to taste. File may be added to pot when gumbo is cooked.

    Serve gumbo over rice- file may be sprinkled by individuals.

    Serves: 12-14

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