Trinity Gumbo

The key ingredient to making yummy & fast gumbo!

I call this “Trinity Gumbo” because Cajun cooking often uses the “Holy Trinity” of onions, green peppers and celery as a base, and because I use a combination of chicken, andouille sausage and shrimp. This is a great dish to make on a Sunday and eat throughout the week – it’s almost better as leftovers after the flavors all meld together! This recipe is a hybrid of one I got when I took a cooking class in New Orleans and one of the back of the key ingredient, Chef Paul Prudhomme’s Magic Gravy & Gumbo Mix.

Trinity Gumbo

2 green peppers, cored, seeded & chopped up finely

1 large onion, peeled & chopped finely

1 lb. celery, chopped finely

2 T. olive oil

2 T. butter or margarine

1 pkg. (12 oz.) andouille sausage, halved & sliced

Combine all of the above ingredients except andouille in a large saute pan over medium heat. Cook until veggies are very soft and starting to brown. Add andouille until it begins to curl at the edges.

1 lb. boneless chicken breasts or thighs, cubed

1 T. olive oil

While the Holy Trinity is cooking, in a separate saucepan, cook the chicken in the oil just until white.

8 c. low-sodium chicken broth

8 oz. Gravy & Gumbo Mix

2-3 bay leaves

1 lb. peeled & deveined shrimp (either tail on or off)

White rice (cooked according to instructions)

Heat the chicken broth with the bay leaves until almost boiling, then add in the gumbo mix, chicken, and Holy Trinity. Heat thoroughly, then just a few minutes before serving, add in the shrimp and heat until the shrimp are cooked, just a few minutes. Remove the bay leaves. To serve, place a big scoop of the rice in a bowl and ladle the gumbo over it. Sprinkle with file’ gumbo powder & enjoy!