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Jansal Valley Gumbo

Recipe type: Soup



8 tablespoons
1⁄3 cup
1⁄8 cup
Vegetable Oil
Yellow Onion (chopped)
Ribs Celery (chopped)
Green Bell Pepper (chopped)
6 cloves
Garlic (sliced)
1 tablespoon
Chipotle Creole Rub
1 tablespoon
Gumbo File Seasoning
1 pound
Andouille Sausage (sliced into ½” rounds)
1 1⁄2 cup
Okra (chopped)
28 ounces
San Marzano Tomatoes (whole, peeled, 2-14 oz cans)
1 quart
Chicken Stock
1⁄4 teaspoon
Crushed Red Pepper (or more if you like a spicier gumbo!)


To make roux, melt butter in a small saucepan over medium heat, and then add flour. Stir often so that mixture does not burn the bottom of the pan. Once the roux turns to a dark caramel color (which should take about 8 to 10 minutes) remove from heat. Set aside, but stir occasionally to prevent sticking. In a large pot, heat oil over medium heat then add chopped onions, celery, green peppers and garlic. After 5 minutes, add chipotle Creole rub, bay leaves, and gumbo file seasoning. While stirring, allow mixture to cook for 1 to 2 minutes so that the vegetables absorb the spices, then add sausage. Next, add the chopped okra, tomatoes and chicken stock. Turn the heat to medium high and bring to a low boil for 5 to 7 minutes. Then, give roux a quick stir, then add it to the pot and reduce heat to medium-low. After 10 minutes, add whiskey Worcestershire sauce and crushed red pepper. Season to taste with salt and pepper.