• 4 tablespoons salted butter
  • ¼ cup vegetable oil
  • ½ cup all-purpose flour
  • 1 cup small dice onion
  • 4 cloves garlic, minced
  • ¼ cup small dice celery
  • ½ cup minced red bell pepper
  • 8 ounces chicken or turkey Andouille sausage, casing removed and sliced
  • ½ cup grape tomatoes, halved
  • ½ cup whole dried shrimp
  • ¾ cup Gumbo Spice Mix optional (recipe below)
  • 1 tablespoon tomato paste
  • 5 cups chicken stock
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Worcestershire sauce
  • 1 cup okra, cut into rounds
  • 1 cup jumbo shrimp, peeled and deveined
  • ½ cup crabmeat
  • 2 lobster tail, optional
  • ¼ cup scallops, optional
  • kosher salt and freshly ground black pepper
  • 4 cups cooked jasmine rice
  • Gumbo Spice (makes about ⅔ cup)
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 teaspoon powdered bay leaf
  • 1½ tablespoons garlic powder
  • 1 tablespoon onion powder
  • 1/2 teaspoon red chile flakes, or more to taste
  • 1/2 teaspoon ground cayenne, or more to taste
  • 2 tablespoons sugar
  • 2 tablespoons smoked paprika
  • 1 tablespoon kosher salt
  • ½ teaspoon freshly ground black pepper


1. In a heavy 4- to 5-quart pot, heat the butter and oil over medium heat. Once the butter begins to bubble slightly, add the flour and stir with a wooden spoon to form a smooth paste. 2. Cook the mixture for about 10 minutes to make a chocolate-colored roux. While the roux cooks, make sure to stir continuously, scraping the bottom and sides of the pot to avoid burning. It is important to keep a very close eye on the roux during this step. The roux can go from a complex nutty color and aroma to burnt beyond repair in a matter of minutes. 3. After the roux turns from a smooth peanut butter color and consistency to one resembling rich chocolate, add the onion, garlic, celery, bell pepper, andouille sausage, and tomatoes; this will stop the roux from over cooking and burning. 4. Lower the heat and cook the vegetables over medium heat for 10 minutes. Add the dried shrimp, spice mix and tomato paste, and cook for 5 minutes. 5. Slowly whisk in the stock and stir until the stock is completely blended with the roux and vegetable mixture. Add lemon juice, Worcestershire sauce, okra, shrimp, crab, lobster, and scallops. Let simmer for about 1 hour over very low heat, stirring occasionally with a wooden spoon. 6. Season the gumbo to taste with salt and pepper and serve over the rice.