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Cove Cuisine Gumbo


Cove Cuisine Soups & Stews


Cove-Cuisine-Gumbo Cove Cuisine Gumbo

Cove Cuisine Gumbo, A multi-level of tastes and aromas, make this gumbo a delicious winner!

Prep Time: 25 min  ~  Cook Time: 1 hr 30 min  ~  Servings: 6-8


  • cups Cold Water, for the stock
  • bunch of Shrimp and Crawfish Heads, for the stock
  • tablespoon Oregano Garlic Olive Oil, for the stock
  • small Yello Onion, chopped, for the stock
  • cup Celery Stalks, for the stock
  • fresh Carrot, chopped, for the stock
  • cloves Garlic, sliced, for the stock
  • teaspoon Black Peppercorns, in a spice bag, for the stock
  • leaf Bay Leaf, crushed in a spice bag, for the stock
  • sticks of Thyme, in a spice bag, for the stock
  • teaspoon Oregano, dried, in a spice bag, for the stock
  • 1 1/4 cup Flour, for the roux
  • cup Oregano Garlic olive oil, for the roux
  • pkg Louisiana Cajun Gumbo Base 5 oz ( optional )
  • larges Boneless chicken thighs
  • wholes Andouille Sausage, sliced 1/4 thick
  • pound Shrimp, peeled, deveined
  • pounds Crawfish, shelled
  • cups Okra, sliced
  • medium Yellow Onion, minced
  • bunch of Green Onions with tops
  • large Red Bell Pepper, chopped
  • stick Celery, chopped
  • cloves Garlic, minced
  • wholes Bay Leaves, crushed
  • bunch of Parsley, chopped
  • 28 oz cans San Marzano Tomatoes, canned
  • to taste Kosher Salt
  • dashes of Crystal Sauce
  • dashes of Worcestershire Sauce
  • 1/2 tablespoon File Powder
  • cups Long Grain Rice


  • For the Stock: Get shrimp with the heads on. Remove heads and shells. Pour 1 tbsp olive oil into a medium pot over medium-high heat. Add the shrimp shells and heads, thyme sprigs, garlic, and bay leaf. Stir for 1 to 2 minutes.
  • Add 7 cups water, bring to a boil, then reduce heat and simmer for 30 minutes. Season with salt and pepper and strain through a sieve.
  • Remove the skin from the chicken and chop it into 3-4 inch pieces. Season chicken with salt and pepper and brown in oregano oil in a skillet. When browned remove from skillet and set aside. Brown the andouille sausage and remove.
  • Add some more oil to the skillet and add the onion, garlic, carrots, and celery and saute for 3 minutes.
  • Over medium-high heat, blend oil and flour for the Roux, stir constantly, and look for a pale chocolate color. Do not burn! Or mix the Louisiana Cajun Gumbo Base with 2 quarts of water.
  • Sprinkle the chicken pieces with Creole seasoning and brown in the oven. Slice the sausage and brown, pouring off all the fat.
  • Sauté the onions, green onions, bell pepper, and celery if you haven’t already added them to the roux, and add to the stock.
  • Add the chicken and sausage(s). Add the bay leaves and Creole seasoning (or ground peppers) to taste and stir. Bring to a boil and immediately reduce to a simmer; let simmer for about 45 minutes. Keep tasting and adjusting seasonings as needed. Put a Sauce Boss CD on for full enjoyment of the mixing of the Gumbo
  • Add the okra, and parsley and cook another 30 minutes.
  • Add shrimp and crawfish and cook 6 – 8 minutes longer until pink. Sprinkle with the file if you are using it and serve


Bon Appetit!

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