Recipe Title: New Orleans Style Gumbo with Beef Sausage
Total Prep Time: 30 minutes
Total Cook Time:  2 hours
Servings: 8-10 servings
Level of Difficulty: 4
(Levels 1-5, with 5 being the most difficult)
Recipe by Brandyn Baker @blackdog_bbq

  • 1 lbs. beef sausage, sliced
  • 2 lbs. shrimp, peeled & deveined
  • 1 lbs. lump crab meat
  • 6 C chicken stock
  • 4 C okra, sliced
  • 1 package (5oz.) roasted garlic, parsley, and basil flavored Banner Butter
  • 1 C all-purpose flour
  • 1 sweet onion, diced
  • 2 red bell peppers, diced
  • 4 celery ribs, diced
  • 1 TSP smoked salt
  • 1 TSP ancho, habanero, & chipotle pepper mix (sub with red pepper flakes if desired)
  • 1 TSP creole seasoning
  • 3 TBS garlic, minced
  • 2 (14.5 oz.) cans petite diced tomatoes
  • 3 TBS corn starch + 3 TBS water, mixed (if desired)
  • 2-4 C white rice, cooked
  • Sliced green onions to garnish


  • Dutch Oven
  • Chef’s Knife
  • Mixing bowls
  • Measuring cups
  • Stovetop or propane burner
  • Wooden spoon
  • spatula
  • Paper towels
  • Ladle


  1. Place a large Dutch oven over medium-high heat. Add the sausage and cook until browned. Remove the sausage, leaving any excess grease in the pot. Add in the okra and cook until tender, about 3-4 minutes. Set the sausage and okra aside until ready to use.
  2. Reduce the heat to low and add butter and flour. Stir vigorously until the roux has homogenized. Continue cooking, stirring as needed, until the roux turns a dark brownish-red color, about 20 minutes.
  3. Increase the heat to medium. Add the diced onion and the next five ingredients, sautéing the vegetables until tender. Add the garlic and cook until fragrant, no more than 1-2 minutes.
  4. Pour in the tomatoes, making sure to scrape the bottom of the pot for any browned bits. Next, add the chicken broth (1-2 cups at a time) until all the broth is used and bring to a boil. 
  5. Reduce the heat to medium-low and cover the Dutch oven, simmering for 15-20 minutes. Add the browned sausage and okra back to the Dutch oven, cover, and continue to simmer for 20 minutes longer.
  6. Uncover the Dutch oven and pour in the shrimp and crab meat. Continue to cook until the shrimp turn a slightly pink color. Turn off the burner and allow the gumbo to rest for 20 minutes. 
  7. If a thicker gumbo is desired, start to add in the cornstarch slurry and mix (be careful not to add all the mixture at once). Once the desired thickness of the gumbo has been achieved, serve in a bowl over a bed of rice and top with green onions. Enjoy!