There are countless variations of gumbo, but among the commonalities is they are thickened with a traditional roux and use Gumbo Filé. Our natural filé provides an extra boost of herbaceous, savory flavor along with the spicy complexity of our chipotle Creole rub blend.
Prep time: 20 min
Cook time: 35 min
Total time: 55 min

Ingredients
Makes 6 to 8 servings
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1 Pound Andouille Sausage, cut into 1/4" pieces
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2 Tablespoons Vegetable Oil
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4 Boneless Chicken Breasts, cut into 1" cubes
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1 1/2 Tablespoons Chipotle Creole Rub Blend
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3/4 Cup Flour
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1 Medium Onion, chopped
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1/2 Large Green Pepper, stemmed, seeded, and chopped
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2 Celery Stalks, chopped
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2 Cups Canned Diced Tomatoes
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2 Cups Okra, ends trimmed, chopped
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3 Garlic Cloves, minced
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1 1/2 Quarts Water
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1 Tablespoon Worcestershire Sauce
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1/4 Teaspoon Kosher Sea Salt Flakes
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1/2 Teaspoon Ground Black Peppercorns Dustless
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2 Tablespoons Gumbo File Seasoning
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4 Scallions, sliced
Directions
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Place large Dutch oven over medium-high heat. Add oil and Andouille sausage and cook until sausage is browned and crisp. Use slotted spoon to remove meat, leaving oil behind.
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Add chicken and half of Chipotle Creole Rub Blend. Stir well, and cook until chicken is browned. Remove with slotted spoon and transfer to bowl with sausage.
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Add flour to Dutch oven. Lower heat to medium and stir until flour forms a roux. Continue cooking roux until golden brown in color.
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Add onion, green bell pepper, diced tomatoes, okra and garlic. Stir vegetables into roux for 2 minutes. Add hot water, remaining Chipotle Creole Rub Blend, bay leaves and Worcestershire sauce. Bring to a simmer, and then add salt and ground black pepper as needed.
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Garnish with Gumbo Filé and scallions.