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“Traditionally served at Mardi Gras, Gumbo has many variations including some that have no seafood at all. If seafood does not appeal to you, omit and increase the sausages and chicken amounts.”
1hr 45mins

Ingredients Nutrition


  1. Slice all the way thru casing of fresh sausage lengthwise from end to end and brown it in a large Dutch oven. Remove from pan. Set aside and let cool. Slice into 1 inch thick slices.
  2. Brown andouille sausage slices in the fat remaining in the Dutch oven. Remove and add to fresh sausage slices.
  3. Saute cubed chicken in the same pan until lightly browned. Remove and add to sausage slices.
  4. Add oil to fat in pan and heat until shimmering. Stir in flour to make a roux. Cook, stirring constantly, until roux is a milk chocolate brown (10 to 15 minutes depending on how high the heat).
  5. Add onion and cook, stirring constantly until the roux darkens to a bittersweet chocolate color (3 minutes). Add celery and bell pepper and cook until softened (5 minutes).
  6. Add chicken broth, thyme and bay leaves to the roux and bring mixture to a boil.
  7. Mix in the sausages and chicken and return mixture to a boil. Reduce to a simmer and cook uncovered until thickened and fragrant (45 minutes).
  8. Add green onions along with the shellfish. Cook until shrimp are pink (5 minutes). Season with salt and Tabasco sauce.
  9. Remove from heat and stir in file powder. Serve over rice.

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