Chef Christian Gill
Gumbo
INGREDIENTS
- Onion
- Carrots
- Celery
- Green Bell Peppers
- Red Bell Peppers
- Green Onions
- Garlic
- Shallots
- Andouille Sausage
- Chicken
- White Rice
- Spiceology Creole Seasoning
- Flour
- Oil - Grapeseed or Peanut
- Spare Ribs
- Ox tails
- Beef Bones
DIRECTIONS
- Prep all vegetables by dicing Onions, Carrots, Celery, Green Onion, Peppers and set aside.
- Roast a portion of Onions, Carrots and Celery for 20 mins in a hot 450 Degree Oven to char.
- Start your hearty stock by searing Oxtail, Spare Ribs and Beef bones and adding it to stock pot with water and roasted veggies and simmer for at least 30 mins to an hour.
- Season a spatchcocked chicken (or in this case a frogged chicken) with Spiceology Creole Seasoning, pad it with butter and roast in the oven at 350 for an hour.
- Start your white rice in a rice cooker or pot and set it aside.
- During this time mix equal parts flour and your favorite high heat oil, we used peanut over heat and stir until the roux turns into a dark chocolate color.
- In another pan sweat your trinity mix (onions, celery, bell peppers) with butter along with green onions, sausage, dust with more Spiceology Creole Seasoning.
- Add Roux to veggies and stir for a few mins then slowly ladle in the simmering stock and bring it up to a simmering boil and add 2 tablespoons of Spiceology Creole Seasoning (more to taste).
- Take the chicken out of the oven and shred the chicken into chunks and add it to the stew along with the drippings from the pan and stir.
- Simmer for a good 20-30 mins over medium low heat.
- Serve gumbo top with white rice and enjoy.
KNIFE UTILIZED
The Carbon Bunka Chef’s Knife is where Japanese tradition meets modern swagger. With an aggressive 8” reverse tanto blade and full-carbon steel construction, it’s built for bold moves—from fine slicing to rough chopping. The Bunka’s uniquely angular tip makes it a multitasker’s dream, tackling meats, veg, and herbs with style and substance. With exceptional edge retention and a minimalist handle that balances like a dream, this knife isn’t just for prep—it’s for performance
ALL ABOUT GUMBO
Gumbo is a rich, hearty stew deeply rooted in Louisiana Creole and Cajun cuisine, known for its deep flavors and unique blend of cultural influences—West African, French, Spanish, and Native American.
Gumbo usually includes:
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A thick, flavorful broth (dark roux-based or okra/thickened)
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The "Holy Trinity": onion, celery, and bell pepper
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Protein: often a mix of chicken, sausage (usually andouille), shrimp, or crab
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Seasonings: garlic, thyme, cayenne, bay leaf, black pepper, and file powder (dried sassafras leaves)
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Served over: white rice
Cajun vs. Creole Gumbo
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Cajun gumbo: darker roux, more rustic, often chicken and sausage, no tomatoes.
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Creole gumbo: may include tomatoes, seafood, and okra; more likely to have file powder.
