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Excellent Gumbo!


• 2 boxes Zatarain’s Jambalaya Mix

• ½ teaspoon ground black pepper (to taste)

• ½ teaspoon salt (to taste)

• ½ teaspoon dried thyme

• 1 bay leaf, crushed

• 3/4 cup vegetable oil

• 2 cups chopped celery

• 2 cups chopped onion

• 2 cups chopped green bell pepper

• 1 teaspoon minced garlic

• 1-1/2 cups Okra

• 1/3 cup Cilantro chopped

• 2 teaspoons hot pepper sauce

• 1 1/2 cups tomato sauce

• 1 can diced tomatoes - 28 oz

• 2 lbs Shrimp (small shrimp - peeled and deveined, shells reserved for stock)

• 1 lbs Scallops

• 2 lbs Kielbasa

• 1 pack Sausage (10 oz. Chorizo de Puerco Pork Sausage)

• 1 cup Crabmeat

• 2 lb Chicken Breast


1. Combine the red, white, and black peppers, paprika, thyme, oregano, bay leaf, and salt; set aside.

2. In a heavy pot, 5 quart or larger, heat oil over medium heat, warming the pot first. Add onions, celery, green pepper, and Jambalaya Mix. Turn heat to high. Stirring frequently, add garlic, file, hot pepper sauce, okra, cilantro, Kielbasa, Chorizo Sausage, chicken, and the pepper-herb mixture. Cook for 5 minutes, stirring constantly.

3. Add tomato sauce, diced tomatoes, and stir as it reduces over high heat. Add fish stock and bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally.

4. When ready to serve, add shrimp, and scallops. (crabmeat optional). Cover, and wait 5 minutes. Turn off heat, and let stand for 10 minutes. Serve.

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