by Chef Scotty



 Any time is a good time for gumbo, and especially with the cooler weather we have had lately, it’s even more lovely to have this Louisiana treat. 


So, the secret for me in a good gumbo is the Roux. A lot of us know that a traditional roux, a blond roux, is equal parts of fat to flour; be that butter or oil with flour. In traditional creole/cajun cooking, the brown roux or Roux Brun, adds a whole layer of flavor and look to your stew. Important when making your brown roux… don’t ever leave it alone. You have to always be working/stirring the roux. The idea is to slowly “toast” the flour in the oil and that can easily “burn” instead of toasting. If you burn your roux, start over!





Brown Roux- 1 cup vegetable oil (I use grapeseed oil) and 1 cup flour. heat the oil until shimmering, add the flout, and stir constantly on low heat (about 30 minutes) until chocolatey brown. 


So good!!

So good!!

8 boneless/skinless chicken thighs

1- 1 1/2 pounds good andouille sausage sliced at an angle

3 tablespoons In The Kitchen With Scotty “Little Bit More” Blackening Spice plus more to season the chicken before grilling

1 large yellow onion diced

1 large green belle pepper diced 

3 stalks of celery chopped

6 garlic cloves

2 quarts cold chicken stock

cooked white or brown rice 

gumbo filé or sassafras powder

  1. Make your brown roux. For you first timers, here is a link to get you through this from a master of Cajun cooking Chef Paul Prudhomme.
  2. In a metal mixing bowl, toss the chicken thighs and breasts with a little grapeseed oil and ITK’s “Little Bit More” Seasoning. Grill on an outdoor grill (I just like the smokiness of the flavor you get” or inside if its more convenient. You may also roast a bit in the oven as well. Set aside.
  3. When your roux is a nice chocolate brown in color, add the “trinity” : onions, celery, and bell pepper and cook in. Slowly pour in  half of the chicken stock. let not thicken up and pour in the rest until you get a nice soup consistency. Okay to add cold water if too thick. 
  4. Chop up your grilled chicken to bite sized pieces and toss in along with the andouille sausage. Add the three tab lessons of “Little Bit More” seasoning and let everything cook away and do it’s magic.
  5. Serve your chicken and sausage gumbo over a bowl of cooked rice, sprinkled with a little cajun Gumbo Filé. Enjoy!