Mama’s Gumbo


Serves 10-12
  • 1 ½ lb. Chicken wings
  • 1 lb. Andouille sausage, cut crosswise
  • ¼ inch
  • 1 lb. Smoked sausage, cut crosswise ¼ inch
  • 1 lb. Beef hot links, cut crosswise
  • ¼ inch 2 lbs. Shrimps deveined
  • 2 lbs. Kings crab legs
  • 8 to 10 Stone crab legs
  • ¾ lbs. Okras
  • 2 Leeks cut into large julienne
  • 2 Red bell pepper, cut into large julienne
  • 1 Large onion, minced
  • 1 cup Celery, minced
  • 2 Butter sticks
  • 1 cup Flour
  • 6 Scallions, minced
  • 2 tbsps. Gumbo File Hot sauce
  • Salt & pepper

Ingredients for stock

  • ¼ cup Olive oil
  • 2 lbs. Shrimp shells
  • 1 Onion minced
  • 4 Celery ribs, minced
  • 3 Carrots minced
  • 1 Small garlic bulb, cut in half
  • 3 Bay leaves
  • 2 cups White wine
  • 6 cups Water or Chicken stock
  • 1 Bouquet garni
  • Black pepper corn


Preparation of the stock:

Using a large stockpot heat up the olive oil and sauté the shrimp shells until pink.

Add the onion, celery, carrot and garlic, sweat for 5 to 6 minutes while stirring. Add the white wine, bay leafs, black pepper corn, bouquet garni and water. Bring to a boil and let simmer very gently for 20 minutes. Strain and transfer to stockpot.


Preparation of Gumbo:

Start by making the roux. In skillet melt the butter. Gradually stir in the flour. Over medium high heat stir until the mixture turns brown. Set aside.

Start heating up the stock in the stockpot and add the roux. Stir gently using a mix and bring the stock to a simmer, the stock will thickened up.

Using a large frying pan, heat the olive oil, season the chicken wings and brown them for  5  to 6 minutes. Using the same pan sauté the sausages for 5 to 7 minutes. Add to the stock.

Using the same frying pan sauté the leeks and then the bell peppers for 2 to 3 minutes but do not brown. Add to the stock. Sauté the onion and celery and add to the pot. Simmer gently for 25 to 30 minutes while stirring occasionally so that nothings sticks and hardens at the bottom.  Add the crab, shrimps, okra and keep simmering for another 10 minutes. Add the green onions and the Gumbo is ready to be serve over rice with a side of corn bread

For Mama’s Gumbo, add thin sliced corn on cob after adding the crab.

You put your foot in this! That is what they would say in the south.