Recipe of the Week: AUNT VICKI’S GUMBO

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Aunt Vicki’s Gumbo





  • 2/3 cup butter
  • 2/3 cup whole-wheat flour
  • 2 stalks celery diced
  • 1 onion small, diced
  • 1 green bell pepper diced
  • 1 clove garlic minced
  • 1 10-oz can stewed tomatoes chopped with juice
  • 2 cups chicken broth
  • 1 cup flat beer optional (can sub more stock instead)
  • 1 bay leaf
  • 1 teaspoon salt
  • pepper to taste
  • 1 pinch thyme dried
  • ½ cup parsley fresh, flat leaf, chopped
  • ½ teaspoon cayenne pepper
  • ¾ lb shrimp raw, peeled
  • ½ lb lump crab meat cooked, shredded
  • ½ pound sausage browned and sliced or crumbled, andouille or other variety
  • brown rice cooked
  • For Serving (optional)




  • Add butter to large soup pot over medium heat. Once melted, sprinkle in flour and whisk together thoroughly. Keep whisking steadily over medium heat until mixture browns (about 10 – 15 minutes). This technique is called “making a roux.”
  • Dump diced veggies, onion, and garlic into pot. Stir and cook over medium heat until soft, about 10 minutes.
  • Add stewed tomatoes with juice, stir once, and cover. Stir 3 – 4 times over next 15 minutes.
  • Add chicken broth, 1 cup water, and 1 cup beer. Add all spices, stir once, and simmer uncovered for another 15 minutes.
  • Add cooked sausage and seafood and cook on medium heat until shrimp is done all the way through.
  • Serve over brown rice and sprinkle filé powder on top (optional). Provide hot sauce if desired.
    And don’t forget to freeze the leftovers!


  • I have not tried this with the crab meat yet.
  • I generally do either the sausage or the shrimp.
  • I have also done with shredded turkey or chicken.