1 green Pepper chopped
1 large chopped onion
3 cups okra slices
3 cups whole skinned tomatoes
3-4 stalks chopped celery with leaves
1 stick butter
1/2 cup bacon grease
2 1/2-3 cups flour
3 cups shrimp broth (boiled shrimp shells)
2 cups chicken Broth
1-1 1/2 lb shrimp
1 lb clams
1 lb andouille sausage sliced
2-3 cloves garlic
2-3 bay leaves
Spices Estimated
2-3 tablespoons Worcestershire sauce
1 tablespoon thyme
1 1/2 tablespoons oregano
2 teaspoons pepper
2 teaspoons sea salt
1-2 teaspoon cayenne powder
2-3 teaspoons gumbo filé (sassafras)


  • Chop and prep all veggies.
  • Slice andouille sausage about 1/2” or less.
  • Add stocks into a stock pot and start to boil with the bay leaves..
  • The roux


  1. Heat a cast iron or heavy skillet to medium-med/high.
  2. Add stick of butter and bacon grease. This will equal 1 cup of oils.
  3. When oils are hot, slowly add flour and whisk. DO NOT STOP WHISKING!
  4. Once 2 1/2-3 cups of flour are whisked in, the roux should have a consistency of baby poo.
  5. The roux will start to toast and turn a mahogany color. The darker the better.
  6. Continually whisk for 30-45 minutes. DO NOT STOP WHISKING!
  • Turn off heat but continue to whisk.Once the roux is ready, stir the veggies (minus the tomatoes) into the roux one hand full at a time, until all veggies have been added.
  • The veggies will cook in 2-4 minutes.
  • Add the roux/veggie mixture into the stock pot one spoon full at a time and stir to dissolve.
  • Keep the stock pot boiling.
  • Heat a skillet and add the sliced andouille sausage. Cook until the ends have a light crust.
  • Add the andouille and any residual grease to the stock pot.
  • Add tomatoes.
  • Add water to submerge pot contents.
  • Add spices to taste (except gumbo filé). I do not measure spices. Never have.
  • Simmer at a light boil for an hour, stirring occasionally.
  • Go get a beer and sit down.
  • Once the spices are dialed in stir in the shrimp, clams and gumbo filé.
  • Simmer for about 15 minutes and serve.


Serve over basmati rice or with corn bread.

Cornbread