This dish is something I have made for parties or impromptu ‘pop-up’ dinners with friends, always getting rave reviews and recipe requests. But the challenge was how to make this for myself?  Well, after a little testing, I came up with this recipe. It is a great meal for cold fall or winter nights here in the Northwest. I think this recipe makes the right amount of gumbo; rich, flavorful and containing substantial ‘goodies’ (andouille and prawns). It takes a little effort and time, but is well worth it. Once prepared, the gumbo simmers for an hour to meld the flavors before adding the prawns and serving when they are done. I like to pair this dish simply with white or yellow rice – and call it dinner!

In a medium/large stock pot, heat the olive oil over medium heat. Add the celery, pepper, and onion to the pot, sweating the vegetables approximately 10 minutes. Add a pinch of salt and few grinds of black pepper.

Halfway through the sweat, add the sausage.

Continue cooking until the vegetables and nearly translucent and the sausage has browned slightly.

Add the garlic and cook until fragrant, approximately 1 minute. Add the butter and when melted, add the flour and stir to coat the vegetables and sausage.

Cook the mixture approximately 3 – 4 minutes until the flour begins to brown slightly and smell lightly of toasted nuts.

Add the thyme, paprika, and cayenne pepper, stirring to combine. Add the chicken broth and diced tomatoes, stir to combine and lower the heat to low. Add the bay leaf and cover, simmering for at least an hour.

When ready to serve, add the prawns and cook until bright pink/orange and opaque.

Add file powder slowly and stir to combine to monitor the thickening of the gumbo.

Serve over/next to rice and garnish with parsley and hot sauce if desired.

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