Seafood Gumbo

Traditionally New Orleans’ cooks use Andaouille (pork) sausage but since I don’t eat pork, I substitute beef sausages and chipotle peppers, which give it its smoky flavour. Make a big batch and call up your friends for this ultimate comfort food.

Total time: 1 hour


1/2 cup butter
1/4 cup light olive oil
1 medium onion, diced
1 green pepper, diced
2 celery sticks, diced
1/2 cup flour
1 large can (568 ml) chopped tomatoes
1/4 cup tomato paste
3 cups chicken broth, hot
2 cups chopped okra (fresh or frozen)
4 spicy Italian sausages
1 lb frozen seafood (jumbo shrimp/ mussels)
1 chipotle chili, crushed
2-4 heaped tablespoons x Gumbo Seasoning

Gumbo Seasoning
2 tbsp x garlic powder
2 tbsp x onion powder
5 tbsp x sweet paprika
1 tbsp x cayenne pepper
1 tsp x all spice
2 tbsp x oregano
2 tbsp x thyme
1 tbsp x black pepper

This will make a whole lot of mix, but you can use it for other soups or stews, or dirty rice or even eggs!


Pour oil into a large pot and when it’s hot gradually whisk in the flour, forming a ‘roux’. Keep stirring it until it’s golden brown on medium low heat (don’t want to burn it!). When the roux is golden brown add the onions, green peppers and celery. Cook for a few minutes until they have softened. Add the hot chicken broth slowly (to ensure there are no lumps) and stir until it thickens. Add the tomatoes, shrimp, sausages, okra, chipotle chili and spices (including slat and pepper). Taste to see if you’d like to add more of the gumbo seasoning mix. Simmer until the sausages and shrimp are cooked through. Serve hot with corn bread… yum.