Ro’s Gumbo

Ros Gumbo

Ro’s Gumbo is unique to Chicago because he adds a flavorful twist and he incorporates his heritage…making this delicious dish a must have. Perfect for a Fat Tuesday celebration! Laissez les bons temps rouler! Thanks to Dill Pickle Food Co-op in Chicago for this tasty recipe.


  • 1 lb andouille sausage
  • 1 lb chicken breast
  • 1/2 lb shrimp
  • 3 oz butter
  • 2 Tbsp flour
  • 3/4 cup okra
  • 1/2 yellow onion
  • 2 stalks celery
  • 1 cup bell peppers
  • 1 2/3 cups veggie broth
  • 1 Tbsp Cajun seasoning
  • 1 Tbsp House seasoning**
  • 1 1/2 tsp salt


Season chicken with half the house seasoning and half the broth. Simmer until internal temperatures reach 165 degrees. Let cool. Shred chicken, reserve cooking liquid. 

Cut andouille in 1/2″ pieces. Brown in sauté pan. Deglaze with ½ cup broth.  

Dice onion, celery and bell peppers. Slice okra into ½” slices. 

Melt butter in a pot. Add flour, stirring until roux is rust-colored. Add remaining broth, reserved liquid from chicken to roux. Bring to boil over medium heat. 

Add veggies, cook until tender: 8-10 minutes. Add proteins, cook 2-3 minutes. Add seasonings/salt to taste. 

**House Seasoning        Makes approx. ½ cup  

Blend: 2 Tbsp salt , 1 Tbsp each  onion powder, garlic powder, paprika, black pepper, chili powder, Italian seasoning, and ground mustard   

Mix well. Keeps two months in an airtight container.