Submitted by Dill Pickle Co-op, Chicago, Illinois

Ro’s gumbo is unique to Chicago because he adds a flavorful twist, and incorporates his heritage… making this delicious dish a must-have.  

Serves 4-6 

1 lb andouille sausage, in ½” pieces 

1 lb chicken breast 

½ lb shrimp, peeled 

3 oz butter 

2 Tbsp flour 

¾ cup okra 

½ yellow onion 

2 stalks celery 

1 cup red/green bell peppers 

1 2/3 cups veggie broth 

1 Tbsp Cajun seasoning 

1 Tbsp House Seasoning ** 

1 ½ tsp salt 

Season chicken with half the house seasoning and half the broth — cook at 350º until internal temperature reaches 165º. Let cool. 

Shred chicken in reserve liquid. 

Cut andouille into ½” pieces, brown in sauté pan. Add about ½ cup of broth to deglaze the pan. Set aside. 

Dice onions, celery and bell peppers. Set aside. 

Melt butter in a gumbo-cooking pot. Add flour. Stir continuously to create roux, until it becomes a rust-like color. Add remaining broth and reserve liquid from chicken to roux. 

Bring to boil over medium heat.  

Add veggies, cook until tender: 8-10 minutes. Add proteins, cook 2-3 minutes. Add seasonings/salt to taste.  

**House Seasoning        Approx. ½ cup   

2 Tbsp salt    

1 Tbspeach  onion powder, garlic powder, paprika, black pepper, chili powder, Italian seasoning, ground mustard    

Mix well. Keeps two months in an airtight container.  

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