• 2 Tbsp.Olive Oil
  • ½  lb. Unsalted Butter
  • 2 Cups Flour
  • 1 Large Yellow Onion
  • 5 ea Celery Ribs
  • 5 ea Cloves Fresh Garlic
  • 4 Carrots, Peeled
  • 1 Gold Bell Pepper
  • ¼ Cup Parsley (chopped)
  • 2 ea Roasted Jalapenos
  • 8 Strips of Bacon
  • 1 Jar Pickled Okra (hot)
  • 1 Medium can Diced Tomatoes
  • 4 ea Smoked Sausage Links
  • 4 ea Bnls/Sknls Chicken Breast
  • 20 Shrimp (31-35 size) cooked
  • 3 Qt. Chicken Stock (broth)
  • 2 Cups Uncle Ben’s Rice
  • 1 Tbsp. Mexican Oregano
  • 2 Tbsp. Cajun Seasoning
  • 1 Tbsp. Thyme
  • 2 Tbsp. File Gumbo Power
  • Salt & White Pepper to taste
  • Louisiana Brand Hot Sauce


STEP 1:  Prepare Roux

Melt ¼ lb.unsalted butter in sauté pan add olive oil, then slowly add flour with wire whip.  Cook over medium heat until it turns into an almond color paste.  Remove from heat and reserve.

STEP 2:  Prep ingredients

Dice yellow onion, celery, gold bell pepper, carrots and 1 jar pickled okra (drained) all ½” dice.  Mince roasted jalapenos, parsley and fresh garlic (keep all separate on cutting board).  Take smoked sausage links and cut into ¼ inch half-moons, dice strips of bacon into ¼ inch, dice chicken breasts into ½” cubes, and rinse shrimp (the best shrimp for this recipe are already peeled, deveined and cooked).

STEP 3: Method: In a large stock pot over medium heat, place 2 Tbsp. olive oil.  When hot, add diced bacon, brown thoroughly. Add onion and fresh garlic, cook till tender stirring constantly. Add celery, carrots, bell pepper, roasted jalapeno and parsley: cook until tender.  Now take roux and add to vegetables in stock pot, stirring constantly (this will appear very thick but it’s alright). Add chicken stock, gently stir and bring to a boil. Consistency should remain fairly thick. This can be adjusted by adding more roux to make it thicker or more stock to make it thinner. Add chicken, sausage, tomatoes, rice, oregano, Cajun seasoning and thyme. Return to boil then lower heat and let simmer for 20 minutes. Now add pickled okra and shrimp, stirring constantly. Add salt and white pepper to taste. Add file gumbo power, 2 tbsp.butter and 1/8 tsp. of Louisiana Hot Sauce. Stir gently and let all flavors cook and mesh for about 15 minutes on low heat. Serve and enjoy!

Variations:  Any type of seafood can be added or substituted for this recipe. Such as manila clams in shell, mussels, crab claws, oysters or any firm, flesh white fish.


Approximately 12-15

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