Food Babe's Organic Gumbo
Prep time
Cook time
Total time
Serves: 8 - 10
  • Roux:
  • 1 cup of a high smoke point oil or butter (try grape seed oil for an alternative to canola)
  • 1 cup of stone ground whole wheat flour
  • Trinity:
  • 2 medium white or yellow onions chopped
  • 2 green bell peppers chopped
  • 1 bunch of celery chopped
  • Other:
  • 4 cloves of fresh garlic chopped
  • 2 cups of fresh okra chopped
  • 1 whole chicken
  • 1 pound fresh andouille sausage cooked well done and sliced into 1 inch pieces
  • 5 sprigs of rosemary
  • 5 sprigs of thyme
  • 10 leaves sage
  • 6 bay leaves
  • (Use half the herbs to make a “bouquet garni” by tying them together using butcher twine)
  • sea salt and pepper
  • hot sauce – we used “Earth Fare” brand “Organic Hot Sauce”
  1. Making the Roux:
  2. Place large frying pan on medium-low heat (3)
  3. Add flour and oil to pan
  4. Stirring constantly (~45mins)
  5. Be careful, the roux can burn if unattended for more than ~2mins
  6. Meanwhile…Make the Stock and Chicken…
  7. Heat 6 quarts of water and 1 TBSP of sea salt in a large stock pots
  8. Rinse chicken, then salt and pepper on all sides
  9. Place whole chicken and half of herbs in pots
  10. Boil, then turn down to simmer and cover pots
  11. Cook until chicken is tender and falls off bone (~30-45mins)
  12. Once chicken is cooked, remove chicken and strain broth removing all herbs
  13. Shred chicken in a bowl and keep 8 cups stock remaining in pots
  14. Once roux has changed color to a deep brown, add trinity and garlic
  15. Stir until vegetables begin to soften (~ 4-7 mins)
  16. Add combined roux and vegetables to stock and stir until all roux is dissolved in broth
  17. Add chicken, okra, bouquet garni, cooked sausage to pot and bring to boils
  18. Reduce heat to simmer for 4-6 hours
  19. Enjoy over jasmine brown rice and add hot sauce to taste
**All ingredients organic, andouille sausage house made with all natural humanely treated pork**
Recipe by Food Babe at