Mardi Gras Gumbo By Chef Eric McCree Of Filé Gumbo Bar

Chef Eric McCree’s “all in” Gumbo starts with a velvety peanut-butter-colored, full-fat roux base, flavored with the holy trinity, Cajun spices, fresh herbs, and chicken stock. At Filé Gumbo Bar in New York City, it’s served with nutty popcorn rice, a Louisiana-bred long-grain variety, and topped with a dusting of filé powder and gremolata. Here’s the recipe for creating this Mardi Gras favorite at home:


For Roux: 

227 gram Unsalted Butter

190 gram All Purpose Flour

For Gumbo:

865 gram Spanish onion, diced

733 gram Green bell pepper, diced

445 gram Celery, diced

3 each Bay leaf, dried

40 gram Garlic, minced

20 gram Cajun seasoning 

30 gram Kosher Salt 

113 gram Dry Vermouth 

40 gram Parsley, chopped 

6 Cups Chicken stock

12 oz Andouille Sausage, sliced 

32 oz Raw shrimp, peeled & deveined (about 16-20)

12 oz Shredded cooked chicken 

1 teaspoon Filé powder 

Cooked rice, for serving.


In a large, heavy bottom stock pot, combine flour and butter. Cook on medium-low heat, stirring constantly, for 30-45 minutes. Cook until the mixture is the color of milk chocolate. Be careful not to burn. 

Add onions, green bell pepper, celery, bay leaf, and garlic into the pot with the hot roux. Stir and cook until the mixture becomes soapy, about 15 minutes.

Add the Cajun seasoning, salt and vermouth, and stir.

Add the stock, sliced sausages and chicken, then bring to a boil. Reduce heat and simmer, covered, for 60 minutes.

Add the shrimp and filé powder, and cook until the shrimp turns pink. 

Serve with rice on the side. 

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