Big easy seafood gumbo

Chef Matt Dean Pettit's version of "Nawlins" Gumbo




  1. In a large dutch oven or stock pot over melt the butter medium/high heat.
  2. Whisk in the flour and continue whisking until the mixture starts to turn golden brown and smell nutty, approx. 3-4 minutes, keep stirring not to burn.
  3. Stir in the onion, bell pepper and celery. Continue cooking for 2-3 minutes, stirring constantly.
  4. Add the sausage to the pot and stir
  5. Add in the garlic, mustard, Tabasco, paprika, creole seasoning and file powder. Cook for approx. 1 minute longer, stirring.
  6. Add the chicken stock to the pot stirring to combine. Bring to a boil.
  7. Turn the heat to low. Add the shrimp and the bay leaf, salt and pepper.
  8. Simmer for 10 minutes or until the soup begins to thicken. Stir in the crabmeat.
  9. Serve the gumbo over rice and garnish with chopped green onions and parsley.

Andouille Sausage

If you can’t find smoked andouille sausage you can use a nice spicy Polish sausage

File Powder

If you can’t find file powder which is a thickener for the gumbo, you can use cornstarch and create a slurry to add in