Kitchen Sink Gumbo

Yum. Just…yum.

(loosely adapted from recipes found in Donald Link’s Real Cajun and the Times-Picayune collection Cooking Up a Storm)


  • 3/4 c butter
  • 3/4 c flour
  • 1/4 c diced celery
  • 1/4 c carrots, sliced into coins
  • 1/4 c onions (I don’t really like onion a whole lot, and I especially hate chopping onion, so I used itty bitty pearl onions that I just cut in half and threw in.)
  • 1 can Progresso red clam sauce
  • 32 oz. chicken broth
  • 1/2 lb shrimp, peeled and deveined
  • 1/2 lb chicken, diced and cooked
  • 1/2 lb andouille sausage, sliced into half circles
  • 2-3 bay leaves, crushed
  • Salt to taste
  • Cayenne pepper to taste (1/2 tsp was just enough for me, but I’m kind of a wimp when it comes to spicy)

In the bottom of a large stockpot or dutch oven, melt butter. Add flour to make a roux, and cook until fairly dark (but be careful not to burn it). Add celery, carrots, and onions. Cook until soft. Add clam sauce, broth, and all meats. Boil for a few minutes, stirring frequently. Reduce heat, add bay leaves and simmer for 2hrs (give or take). Add salt and cayenne pepper just before removing from heat.


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