If the Stew Fits: Gumbo

9 months ago


New Orleans food talk isn’t complete without gumbo. It probably reached some of our consciousness when Disney’s Princess and the Frog’s lead character, Tiana, cooked gumbo to her neighbors when she was still a kid. This dish is pretty similar with jambalaya with very few exceptions–one of the main and recognizable difference is that rice is included in the jambalaya stew while a gumbo is usually served on top of plain rice.




Makes 5-6 servings


5 Tbsps Butter

2 tsps Olive oil

2 Large chicken breast fillets, skin removed

  • Salt and freshly ground pepper, to season

4 Tbsps Creole seasoning, plus more for extra spice

3 stalks Celery, diced

3 Green bell peppers, diced

3 Red onions, chopped
8 Okra, sliced

9 cloves Garlic, minced

5 Tbsps All-purpose flour

6 cups Brown broth (4 beef broth cubes simmered in 6 cups water)

1 cup Tomato sauce

2 Tbsps Worcestershire sauce

1 Tbsp Hot sauce

½ kilo Andouille sausages or any spicy sausage, sliced in ¼ -inch lengths

½ kilo Medium-sized shrimps, peeled and deveined

¼ kilo Blanched mussels, reserve mussel meat on a half shell (discard empty shell)

  • Chopped spring onions, to garnish


  1. Heat two tablespoons of butter and olive oil in a large and deep casserole. Sear the chicken breast fillet then season with salt, pepper, and two tablespoons of Creole seasoning. Pan-fry until golden brown and cooked all the way through. Remove from the pot then chop in small chunks. Set chicken chunks aside.
  2. In the same casserole, add the remaining butter, celery, bell pepper, onion, okra, and garlic then cook until tender. Sprinkle flour over the vegetables to make the roux. Continue cooking over low heat until the coating of flour is slightly darkened (like peanut butter) in color.
  3. Gradually add the brown broth while stirring continuously to dissolve all the roux and the sauce has a smooth consistency. Add the tomato sauce, Worcestershire sauce, hot sauce, two tablespoons of Creole seasoning, sausage slices, and chicken chunks. Taste and add more Creole seasoning if you want the dish to be spicier.
  4. Simmer for 20 minutes in low heat until sauce becomes thick and rich. Add shrimps and mussels and cook for another five minutes.
  5. Remove from heat and transfer to a serving bowl. Before serving, sprinkle bowl with chopped spring onions. Serve hot with steaming hot rice or French bread.


Recipe by Paulus Silva

Photographed by Floyd Jhocson of Studio 100


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