Northeast Gumbo

Daune (pronounced "Dawn") Browne


A northeastern version of the famous gumbo that's a New Orleans special. Of course this one doesn't have any okra in it!

★★★★★ 1 vote
30 Min
2 Hr


1/3 c
vegetable oil
1/3 c
olive oil
2/3 c
1-1/2 c
chopped onion
1 c
chopped celery
1 c
chopped green pepper
3 clove
garlic, chopped
1 lb
hot italian sausage, cut into 1-inch pieces
1 lb
chicken thighs, cut into 1-inch chunks
1 Tbsp
smoked paprika
1 can(s)
crushed tomatoes, crushed
3 c
chicken stock
1 Tbsp
1/4-1/2 tsp
cayenne pepper, to taste
2 tsp
dried basil
1 lb
zucchini cut into 3/4-inch chunks
1 lb
bay scallops
1/2 c
chopped italian parsley
cooked white rice


1Chop onions, celery, green pepper and garlic. Set aside. Cut sausage. Set aside. Rub chicken with paprika and season with salt and pepper to taste. Cut chicken into chunks. Set aside.
2Combine oils and flour in a Dutch oven or in a heavy saucepan and whisk until thoroughly mixed. Over low heat, cook roux until the color of peanut butter--about 12-15 minutes. Whisk every 20 seconds so it won't burn.
3Turn heat to medium and add onion, celery and green pepper to roux. Stir well and often and cook about 6 minutes.
4Stir in sausage and garlic and cook until sausage is browned, about 4 minutes. Stir in chicken chunks. Turn heat to medium high and add tomatoes, chicken stock, salt, cayenne and basil. Bring to light boil, reduce heat and simmer 45 minutes.
5Add zucchini and simmer 30 minutes. Return gumbo to light boil and add scallops. Cook 5 minutes and turn off heat. Stir in parsley and serve over rice.

About Northeast Gumbo