• 1 cup vegetable oil
• 1 cup white all-purpose flour
• 8 cups water
• 1 large onion, diced medium
• 2 bunches green onions, chopped
• 3 stalks celery, chopped
• Two 1½-ounce bags dried shrimp, reconstituted in hot water
• 3 dried bay leaves
• 2 generous tablespoons dried parsley
• 2 tablespoons Creole seasoning-spice mix
• 1 tablespoon each salt and black pepper
• 2 tablespoons Kitchen Bouquet
• 15 chicken wings, each cut into three pieces at joints
• 1 pound chicken gizzards (optional)
• 2 ½ pounds Louisiana smoked sausage, sliced
• ½ pound Louisiana andouille sausage, sliced
• 2 pounds gumbo crabs, rinsed, cleaned, broken apart
• 3 tablespoons file powder, in all
• 2½ cups 60-70 count cleaned, headless shrimp

Optional accompaniments:

• Fluffy cooked white rice
• File powder
• Louisiana hot sauce

 Celestine Dunbar's Kitchen Sink Gumbo

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• 4 oil-packed sun dried tomatoes drained
• 1/2 cup mayonnaise
• 1 tablespoon whole grain Dijon mustard
• 8 ounces Andouille sausage, cut into 1 inch pieces
• 2 1/2 lbs ground beef (15% fat)
• 2 large shallots, minced
• 2 teaspoons salt
• 2 teaspoons ground back pepper
• 1 teaspoon fennel seeds, crushed
• 6 large sesame seed hamburger buns, split
• 6 1/3 inch slices  red onion
• olive oil
• 1 cup Asiago cheese, coarsely grated
• 1 7 ounce jar roasted red peppers, drained

Beef and Andouille Burgers with Asiago Cheese

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• Turkey Stock (recipe follows)
• 1 pound andouille or  smoked sausage, sliced into 1/4-inch half-moons
• vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion, chopped
• 1 bell pepper, chopped
• 2 ribs celery, chopped
• 3 or 4 cloves garlic, chopped
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/4 teaspoon Tabasco sauce
• 1/4 teaspoon dried thyme
• Creole seasoning to taste
• meat picked from leftover smoked, grilled, fried or roasted turkey carcass(es)
• 1/2 cup (heaping )chopped green onions
• 1/2 cup (heaping ) minced parsley
• hot cooked Louisiana rice
• filé powder (optional)

Click here for Susan's turkey stock recipe

 Turkey Bone Gumbo

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• 5 tablespoons vegetable oil
• 2 onions chopped
• 3 celery ribs with leaves, chopped
• 1 large bellpepper, cored, seeded, chopped
• 2 garlic cloves, minced
• 1 lb chicken livers, rinsed
• 8 ounces andouille sausage, cut into 1/2 inch slices
• 1 tablespoon of cajun seasoning
• 3 cups long grain rice
• 6 cups turkey stock, homemade preferred
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Note: Best prepared before hand but up to a day in advance is acceptable.
Use this to stuff your turkey or as a side dish.

Louisiana Dirty Rice Stuffing

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Roux

• 3/4 cup flour
• 3/4 cup vegetable oil

Gumbo 

• 2 medium yellow onions, diced
• 1 green pepper, diced
• 1 bunch thinly sliced green onions
• 2-3 tablespoons minced fresh garlic
• 2 large ripe tomatoes, diced
• 2 tablespoons minced fresh parsley
• 1 pound Andouille or smoked sausage, sliced into 1/4 inch rounds
• 2 pounds (after cleaning) Louisiana shrimp, divided
• 4 gumbo crabs, cleaned 
• 2 pounds fresh okra, sliced
• 2 quarts seafood stock, or as needed (recipe here)
• 1/2 pound crab meat, picked over

Seasonings

• three bay leaves
• 2 teaspoon thyme
• 4 teaspoon salt
• 2 teaspoon pepper
• 1 teaspoon cayenne
• 1 tablespoon lemon juice
• 10 whole allspice
• 8 cloves
• 1/4 teaspoon mace

Seafood Gumbo

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• 4 to 5 pound Duckling
• 2 Onions Chopped Medium
• 4 Rib Celery, Chopped
• 2 Bell Peppers, Chopped
• 2 tablespoons Garlic
• 2 cups Dark Roux
• 2  tablespoons Season Salt
• 1  tablespoons Tabasco
• 1 pound Andouille sausage
• 1  tablespoon White Pepper
• 1/4 cup Green Onions, Chopped
• 1/4 cup Parsley, Chopped

Smoked Duck and Andouille Gumbo

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Stuffing

• 6 tablespoons butter
• 2 yellow onions, diced
• 2 ounces chopped garlic
• 1 pound andouille sausage, finely diced
• 8 cups crumbled cooked corn bread
• 8 cups toasted fresh bread crumbs
• 1 teaspoon Creole seasoning
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 2 cups chicken stock
• 2 large eggs, beaten
• 12 lb fresh turkey
• 1 tablespoon vegetable oil
• Worcestershire gravy (recipe follows

Worcestershire Gravy

• 2 tablespoons olive oil
• 2 onions, chopped
• 1/2 cup tamarind paste
• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• 2 jalapeños, seeded and minced
• 1/4 cup canned anchovies, chopped
• 1/4 cup tomato paste
• 2 whole cloves
• 2 tablespoons freshly cracked black pepper
• 1/2 cup dark corn syrup
• 1 cup molasses
• 2 cups white vinegar
• 1 bottle dark beer
• 1/2 cup orange juice
• 2 cups water
• 1 lemon, thinly sliced
• 1 lime, thinly sliced
• Reserved turkey neck and giblets

Holiday Turkey with Cornbread-Andouille Stuffing

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• 3 tablespoons olive oil
• 1 pound andouille sausage (cut into ¼ inch pieces) – other smoked sausage or bacon can be substituted
• 1 sweet onion, diced
• 4 celery stalks, diced
• 4 garlic cloves, minced
• 2 tablespoons plus 1 teaspoon creole seasoning separated
• 1 teaspoon dry oregano
• 10 whole peeled canned roma tomatoes (approx. 28 oz can)
• 3 teaspoons worchestershire sauce
• 4 (15 oz can) white kidney/cannellini beans – other white beans can be substituted
• 3 cups low sodium chicken broth
• 4 lbsfresh head-on shrimp (16-20 count)
• 2 teaspoons fresh thyme
• 1 bunch green onions (chopped)
• 3 cups breadcrumbs (panko if possible)
• 1½ cups grated parmesan
• 3 tablespoons olive oil
• Salt/pepper

Louisiana Shrimp and Andouille Cassoulet 

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• 3 cups vegetable oil
• 3½ cups flour
• 1½ cups onion, diced
• 1/2 cup celery, diced
• 1/2 cup bell pepper, diced
• 1/4 cup garlic, minced
• 1½ lbs lean, smoked andouille sausage, diced
• 3 quarts chicken stock
• 1 quart shrimp stock
• 3 pounds fresh okra, cut and washed
• 3 cups canned tomatoes, diced
• 1/2 cup green onion diced
• 1/8 cup parsley, chopped
• 2 lbs 40 to 50 count shrimp, peeled and deveined
• Creole seasoning, to taste
• Louisiana hot pepper sauce, to taste
• Worcestershire sauce, to taste
• 1 ounce gumbo filé

Traditional Shrimp and Okra Gumbo 

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