Recipe courtesy of Michael Symon


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This is my take on a traditional gumbo. The first gumbo I ever tasted was from Emeril himself. I have never forgotten it, and I hope this one makes him proud.
  • Level: Easy
  • Total: 1 hr 55 min
  • Active: 50 min
  • Yield: 6 servings
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Cajun Seasoning:


  1. For the dark roux: In a heavy-bottomed enameled cast-iron pan over medium heat, whisk together the flour and oil. Cook, stirring occasionally, until dark brown in color, 15 to 20 minutes. Remove from the heat and set aside.
  2. For the gumbo: Place an enameled cast-iron pan over medium heat. Add the sausage and cook until golden brown and crisp, 3 minutes. Sprinkle the chicken with the Cajun Seasoning, then add to the pan and cook until golden brown and crisp, 3 to 5 minutes. Stir in the celery, peppers, onions and garlic and cook until the vegetables soften, 5 minutes. Stir in the Cajun Seasoning and briefly toast before stirring in the chicken broth, roux and bay leaves. Season with salt and pepper and stir until smooth. Bring to a simmer. Cook until the chicken and vegetables are cooked through and the flour cooks out, about 45 minutes. Stir in the shrimp, okra, scallions and parsley and cook until the shrimp is cooked through, 5 to 7 minutes. Serve over rice with hot sauce on the side and a sprinkling of file powder.

Cajun Seasoning:

Yield: Scant 1/2 cup
  1. Whisk together the paprika, garlic powder, oregano, black pepper, onion powder, thyme, salt and cayenne in a small bowl, then store in an airtight container.

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