Main Dish

Sweet T's Gumbo

Ramazzotti Wines

21015 Geyserville Avenue
Geyserville, CA 95441

  • RECIPE YEAR: 2013
  • RECIPE BY: Mayra Salazar, Sweet T's
  • YIELD: Serves 8
  • PAIRS WELL WITH: Ramazzotti Ricordo Zinfandel Field Blend

Prepare this dish when you're in the mood to "spice" things up a bit! It's a Southern-roots gumbo and is superb with our deep, intense Ricordo ("remembrance" in Italian) Zinfandel-based field-blend wine.

Gumbo Seasoning

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
To prepare the gumbo seasoning, in a small bowl, stir together the paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano and thyme. You will need 1 tablespoon of the seasoning for the gumbo; reserve the rest for another use.


  • 1 tablespoon canola oil plus 1 cup
  • 1 pound Andouille sausage, cut crosswise into 1/2-inch pieces
  • 1 cup all-purpose flour
  • 2 cups chopped onions
  • 1 cup chopped celery
  • 1 cup chopped green bell peppers
  • 1 cup okra, cleaned and sliced
  • 1 tablespoon gumbo seasoning (recipe above)
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 3 bay leaves
  • 9 cups chicken stock
  • 4 pounds smoked chicken, skin removed and meat pulled
  • 1/2 cup chopped green onions
  • 2 tablespoons fresh flat-leaf parsley leaves, chopped
  • 1 tablespoon filé powder
  • Steamed white rice for serving
  • Tabasco pepper sauce for serving
To prepare the gumbo, in a large sauté pan over medium-high heat, warm the 1 tablespoon canola oil. Add the sausage and cook until well browned, about 8 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate.

In the same pan over medium heat, combine the 1 cup canola oil and the flour and cook, stirring continuously to prevent burning. The flour will begin to change color from white, to tan, to orange, to red, to light brown, to dark brown. Medium to dark brown is the color you want. This will take 15 to 20 minutes.

Add the onions, celery and bell peppers and cook, stirring, until the onions are translucent, 4 to 5 minutes. Add the sausage, okra, the 1 tablespoon gumbo seasoning, salt, cayenne pepper and bay leaves. Stir and then cook the mixture for 2 minutes. Slowly add the stock, stirring constantly, and continue to cook until the mixture is combined and reaches a simmering boil.

Reduce the heat to medium-low and cook the gumbo uncovered, stirring occasionally, for 1 hour, skimming off any fat that rises to the surface. You are looking for a consistency that is thicker than soup but not as thick as stew. Add more or less stock to achieve this.

Remove the pot from the heat. Using a slotted spoon, remove and discard the bay leaves. Add the smoked chicken, green onions, parsley and filé powder and stir to combine.

To serve, spoon steamed white rice into deep bowls and ladle the gumbo on top. Serve the Tabasco pepper sauce on the side. 

Ramazzotti Wines

21015 Geyserville Avenue
Geyserville, CA 95441