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Rockin’ Dopsie’s recipe for Zydeco Gumbo

New Orleans radio station WWOZ 90.7 FM published That Sounds Good! A Cookbook Celebrating 30 Years of WWOZ in 2013, compiling some authentic and favorite southern dishes submitted by Louisiana musicians and WWOZ members and staff. Here’s a recipe for a classic gumbo dish from Rockin’ Dopsie Jr.

Rockin’ Dopsie’s Zydeco Gumbo

 1 cup Oak Grove Smokehouse gumbo base
4 tablespoons Savoie’s dark roux
1 cup olive oil
6 cups boiling water
2 green bell peppers, cored and chopped
2 red bell peppers, cored and chopped
1 bunch celery, chopped
2 bunches green onions, chopped
Salt, garlic powder and filé powder to taste
1 pound chicken thighs
1 pound Savoie’s hot beef sausage
1 pound shrimp, peeled

Combine the gumbo base, jarred roux and olive oil in a stockpot. Cook over medium-high heat for 15 minutes, stirring constantly until the dry mix is dissolved and the mixture looks creamy. Add the boiling water and mix well. Add the peppers, celery and green onions. Season with salt, garlic powder and filé powder. Cook over medium-high heat for 30 minutes. Add the chicken, sausage and shrimp. Cook over medium heat for 40 minutes. Taste and adjust the seasonings. Add water to adjust the consistency to your preference. You can use an equal amount of frozen peppers, onions and celery blend as a substitute for chopping fresh vegetables.

Rockin’ Dopsie Jr.

You can purchase the WWOZ cookbook here

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