N’Gina’s Gumbo

N'Gina's Gumbo, recipe by N'Gina Saran Guyton. Photo by Debbie Cunningham

N’Gina’s Gumbo

Chef N’Gina loves this hearty gumbo filled with Creole flavors. Save the extra spice for another dish — it’s delicious. If she’s in the mood, she’ll add a pound of shelled shrimp near the end of cooking.
Course Main Course, Side Dish, Soup
Servings 12


For the Creole spices:

  • 2 tablespoons ancho chile powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon coarse sea salt
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons cayenne
  • 2 tablespoons cumin

For the gumbo:

  • 4 cups rendered chicken or bacon fat
  • 4 cups flour
  • 4 large onions, diced
  • 2 bunches celery, diced
  • 4 green bell peppers, seeded and diced
  • 4 cloves garlic, minced
  • 1 large chicken, cut into 12 pieces
  • 4 pounds fresh andouille sausage, cut into coins
  • 4 sprigs fresh thyme, leaves only
  • 6 quarts chicken stock
  • 10 bay leaves
  • 4 tablespoons Creole spices, recipe above
  • 2 cups sliced fresh okra, when in season
  • Kosher salt
  • Freshly ground black pepper
  • Filé Powder


  • Make the Creole spices first by mixing spices together in bowl.
  • Transfer spices to clean container with tight-fitting lid. Cover and store until needed. Begin the gumbo by heating rendered chicken fat or bacon fat in large cast-iron or heavy-bottomed pot over high heat. Whisk flour into hot fat to make a roux. It will immediately begin to sizzle. Reduce heat to moderate and continue whisking until roux takes on a deep brown color, about 15 minutes. Add diced onions, stirring them into roux with wooden spoon. Reduce heat to medium-low and continue stirring until roux is a glossy dark brown, about 10 minutes. Add celery, bell peppers, and garlic; cook, stirring, for about 3 minutes. Add chicken pieces, andouille sausage, thyme, stock, and bay leaves. Sprinkle in Creole spices and bring gumbo to a boil, stirring occasionally.
  • Reduce heat to medium-low and simmer for 45 minutes. Stir occasionally and skim off fat from surface of gumbo every so often. Add okra and season with salt and pepper if needed; add several dashes of fil. powder. Simmer for another 45 minutes, continuing to skim fat off surface of gumbo. Remove the bay leaves. Keep warm until serving. Serve with rice.