Served at the 2012 Holiday Fare Wine Trail


This recipe will serve everyone at your next winter time party.  Split ingredients between pots to achieve total volume if a single large pot is not available.  It can be prepared a day or two ahead of time and can be frozen.



½ cup Butter

½ cup Olive Oil

1 gal coarse chopped onion

½ gal coarse chopped green bell pepper

½ gal coarse chopped celery

1 cup garlic paste or minced garlic

Heat olive oil and butter, then add trinity and simmer until translucent.  Add garlic and simmer until aromatic


2 gal Chicken stock

3 to 4 cups of dark roux

½ gal Shrimp stock or Clam Juice (optional)

1 # 10 can chopped Tomatoes

6 lbs chopped Okra (frozen or fresh)

16 bay leaves

4 tbs. Thyme

2 tbs. ground Mustard

4 tbs. Marjoram

2 tbs. ground Black Pepper

½ cup Worcestershire sauce

1 cup Louisiana hot sauce

6 tbs. Gumbo File add 2 tbs. at a time

2 tbs. liquid smoke (add near end of cooking time)


Once all ingredients are added, slowly bring to a boil.

Then add your choice of mixed meat/seafood:

10 lbs chopped Chicken

2 lbs smoked Sausage

3 lbs Andouille Sausage

2 lbs Shrimp (peeled and deveined)


Slowly simmer for 3 to 4 hours.


Serve over rice with crusty French bread and garnish with chopped scallions.  Pair with Robller Vineyards Norton.

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