Merwin's Shrimp Gumbo

This is a recipe for a classic, dark brown, shrimp gumbo in true Louisiana Cajun country fashion. Serve over rice. Browning the chicken pieces in the oil used for the roux adds flavor to the dish. I use the cooked chicken for chicken salad. File is added off the heat to thicken the gumbo. If added while the gumbo is still cooking, it may become stringy and unpleasant. File is ground sassafras leaves. It is available in many supermarkets.

In a medium skillet, brown the sausage over medium heat. Remove from pan, and drain on paper towels to remove some of the fat. Discard fat in pan. In a large skillet, heat vegetable oil over...


  • 1 pound smoked sausage, cut into 1/4 inch rounds
  • 1/2 cup vegetable oil
  • 1 (4 pound) chicken, cut into parts
  • 2/3 cup all-purpose flour
  • 2 cups chopped onion
  • 1/2 cup chopped green onions
  • 2/3 cup green bell pepper, finely chopped
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon minced garlic
  • 2 pounds medium shrimp - peeled and deveined
  • 8 cups water
  • salt to taste
  • ground black pepper to taste
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • file powder

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