Serves: 10

  • 1 pound smoked sausage, cut in 1/2" slices
  • 1/2 cup oil
  • 1/2 cup flour
  • 1 large onion, chopped
  • 1 cup celery, chopped
  • 1 cup green bell pepper, chopped
  • 8 cups chicken broth
  • 1/2 cup green onion, chopped
  • 3 cups chicken, chopped
  • rice, cooked
  • 1 pound shrimp, peeled
  • 2 tsp Worcestershire sauce
  • to taste ADAMS GUMBO FILE
In a large enameled or cast iron Dutch oven or large pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sausage and cook until well browned. Remove the sausage with a slotted spoon and drain on paper towels. Set aside. Add chopped chicken to pot and cook over medium-high heat until well browned. Remove the chicken from the pan and drain.

Combine the remaining oil and the flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly 25-30 minutes, to make a dark brown roux, the color of an old penny. Be careful not to burn!

Add the onions, celery, and bell peppers and cook, stirring, until wilted. Add the reserved sausage, ADAMS CAJUN SEASONING, ADAMS GRANULATED GARLIC, and Worcestershire sauce. Stir and cook for 2 minutes.

Slowly add the chicken stock, stirring, until well combined. Bring the mixture to a boil. Reduce the heat to medium-low, add chicken, and cook uncovered for 1 hour. Stir occasionally, skimming off any fat that rises to the surface.

Add the peeled shrimp to the mixture and cook for 10 minutes.

Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Top with chopped green onion and serve.

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