4 Tbsp. Butter, Melted
1/4 Cup Flour
2 Tbsp. Vegetable Oil
2 Garlic Cloves, Minced
1 Yellow Onion, Diced
1 Large Green Pepper, Diced
1 Can Diced Tomatoes with Juice
2 Cups Seafood Stock
1 Cup Chicken or Vegetable Stock
1 Tbsp. Chef Ron Lock’s Cajun Seasoning
2 Bay Leaves
1 Tbsp. Basil
1/2 lb. Smoked Sausage, Andouille Sausage or Polska Kielbasa
1 lb. Shrimp, peeled, de-veined, cleaned (you can use pre-cooked shrimp


In a small saute pan, melt 4 Tbsp. butter. Once melted, add your flour and whisk continuously. Cook 3-5 minutes and set aside. This makes your roux.

In a large sauce pot or dutch oven add your vegetable oil. Once hot, add your garlic. Saute for about 30 seconds. Add the onion and green pepper. Saute for about 5 minutes, or until translucent. When the onion and green pepper are ready, add your can of tomatoes and stir. Once warm, add your roux and stir.
Add your stock and spices. Bring to simmer and then add your sausage and shrimp. When simmering again, lower heat and let cook for at least an hour. Serve in a bowl with corn bread or a biscuits, or white rice




12 cups water
3 pounds chicken parts
2 tablespoons vegetable oil
1 1/2 pounds okra
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 pound andouille sausage, sliced
1 (28 ounce) can Italian-style whole peeled tomatoes
1 green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 bay leaf
2 teaspoons salt
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
1 teaspoon file powder


Bring water and chicken to a boil in a large pot. Reduce heat and simmer until chicken is tender. About an hour. Transfer chicken to strainer and cool, saving cooking liquid. Remove meat from bones in pieces.

Heat 2 tablespoons oil in heavy skillet over medium heat. Add okra and cook until no longer sticky, stirring frequently, about 20 minutes; set aside.

Stir flour and remaining 1/2 cup oil in heavy large Dutch oven. Cook over medium heat until deep golden brown, stirring frequently, about 6 minutes. Add 4 cups reserved chicken cooking broth, okra, andouille sausage, tomatoes with their juices, bell pepper, celery, garlic, bay leaf, salt, thyme, basil, cayenne, and pepper. Cover partially and simmer until thickened, about 1 1/2 hours.

Spoon off any fat from surface of gumbo. Add chicken and file powder to gumbo and simmer gently 15 minutes. Mound rice in shallow bowls if desired. Ladle gumbo over and serve. Enjoy!