Shrimp & Sausage Filè Gumbo

plated gumbo and 7 quart blue cast iron dutch oven

Yields: 10 servings
Prep time: 30 min
Cook Time: 1.5 hr

• ½ cup shortening
• ½ cup flour
• 1 green bell pepper - chopped
• 1 yellow onion - chopped
3 celery stalks - chopped
• 4 cups chicken broth
• 4 garlic cloves - minced
• 1 tablespoon Cajun seasoning
• 1 bay leaf
• 1 - 14 oz. can fire roasted diced tomatoes
12 ounces smoked andouille sausage
   - sliced into 1/4-inch rounds
• 1 pound shrimp - peeled & deveined
• salt and pepper to taste
• 4 green onions - chopped
• 1 teaspoon 
Filé powder
• 4 cups cooked white rice


Cast Iron Dutch Oven
(7 Qt.)

Kitchengear Nonstick Fry Pan (11 In.) Induction 21 Stainless Steel Casserole (6 Qt.)
 sea blue 7 quart cast iron dutch oven with lid kitchengear nonstick 11 inch fry pan 6 quart induction 21 steel stockpot


 1. In the Dutch Oven, add shortening and heat over medium until liquified. Add the flour. Continually stir until you have a thick dark roux. (This takes about half an hour.)

making roux for gumbo in 7 quart blue cast iron dutch oven

2. Add onion, green pepper, and celery. Reduce heat to low-medium and cook for 5 minutes (until softened.) Brown the sausage in the fry pan over medium heat.

3. Add the chicken broth, tomatoes, garlic, bay leaf, Cajun seasoning and sausage. Cook on medium-low heat for 1 hour and 30 minutes covered.

4. Turn off heat and add Shrimp to cook for 10 minutes. 

adding shrimp for gumbo in 7 quart blue cast iron dutch oven

5. Prepare rice according to directions on package in 6 Qt. Steel Casserole.

6. Sprinkle in Filé powder to gumbo and mix. Take out the bay leaf before serving.

boiling gumbo in 7 quart blue cast iron dutch oven

7. Remove from heat. Allow to cool. Serve gumbo with rice and top with green onions.

final  gumbo in 7 quart blue cast iron dutch oven


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