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Mardi Gras Gumbo Recipe

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This recipe for Mardi Gras Gumbo, by , is from The Tiemann Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Marsha Tiemann


Let the Gumbo Roll
FEBRUARY 13, 2015 – 5:00 AM – 2 COMMENTS
By PARADE @parademagazine

(Mark Boughton Photography/Styling by Teresa Blackburn)
More than the sum of its parts, gumbo is a traditional Mardi Gras (Feb. 17) indulgence. There’s little consensus over what goes into the signature dish of New Orleans, except that the best gumbos are made at home. Lifetime Crescent City resident Poppy Tooker, who beat Bobby Flay in a gumbo throwdown, is writing a cookbook on New Orleans’ second-oldest restaurant, Tujague’s. Here, she shares her gumbo recipe, loaded with chicken, sausage and shellfish.
Mardi Gras Gumbo


¾ lb fresh pork or beef sausage links
¾ lb smoked sausage, sliced
¾ lb boneless skinless chicken breast, cubed
1 cup vegetable oil
1 cup all-purpose flour
1 large onion, finely chopped
3 celery ribs, finely chopped
1 green bell pepper, finely chopped
4 quarts chicken broth
2 tsp dried thyme
2 bay leaves
½ cup thinly sliced green onions
½ lb Gulf shrimp, peeled
½ lb claw crabmeat
1 pint Gulf oysters
Salt and hot sauce to taste
1½ Tbsp filé powder, (more to taste)
Hot cooked rice

Pierce skin of fresh sausage and brown it in a large Dutch oven. Remove from pan. Let cool, slice into rings and set aside.

Brown smoked sausage in the fat remaining in the Dutch oven. Remove.

Sauté chicken in the same pan until lightly browned. Remove.

Add oil to fat in pan and heat until shimmering. Stir in flour (this is your roux). Cook, stirring constantly, until roux is a milk chocolate brown, 10 to 15 minutes (depending on how high the heat). Add onion and cook, stirring constantly until the roux darkens to a bittersweet chocolate color, about 3 minutes. Add celery and bell pepper and cook until softened, about 5 minutes. Add chicken broth, thyme and bay leaves and bring mixture to a boil.

Return sausages and chicken to the pan and bring to a boil. Reduce to a simmer and cook until thickened and fragrant, about 45 minutes.

Add green onions. Add shellfish. Cook until shrimp are pink and edges of oysters ruffle, about

5 minutes. Season with salt and hot sauce.

Remove from heat and serve over cooked rice

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Filé powder is the ground leaves of the sassafras tree.

If you don’t like or can’t find any of the seafood in this recipe, just use more chicken or sausage. Gumbo is a very personal dish and you can put just about anything in it.




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