Celebrating National Gumbo Day

Reporter Stephanie Gerry visits Liberty Kitchen to celebrate National Gumbo Day!  Chef and Managing Partner Lance Fegan tells us how he's giving back with Gumbo and also shares his famous recipe below.

Liberty Kitchen Creole Whole Crab, Shrimp & Andouille Gumbo

 Serves 8


¼ cup vegetable oil

½ cup flour

2 tablespoons butter


2 large yellow onions, dices ½”x½”

3 stalks celery, diced ½”x½”

1 large green bell pepper, seeded, vein removed, diced ½”x½”

3 each garlic cloves, smashed

6 each green onion stalks, chopped roughly

1 pound Andouille Sausage, split and half moon slices ½” thick

2 each Bay leaves

4 each live blue crabs, top shell and gills removed, cut in half, liquids reserved

½ gallon crab-shrimp broth or chicken broth

2 cups oysters, shucked with liquid

2 tablespoons Gumbo Filé

1 ½ pounds Gulf shrimp, peeled, deveined, tails removed and rinsed

2 cups tomatoes, canned, diced with liquid

½ tablespoon thyme, dried or 1 tablespoon fresh, chopped, no stems



In a large cast iron or heavy steal pot over medium heat add the oil. When the pan is hot, sprinkle in the flour and then add the butter. Begin to slowly whisk to incorporate and keep from sticking to the bottom of the pot. Adjust the temperature for slow, even simmering of the roux. Allow the roux to begin to simmer and stir every minute or so until you see the color begin to turn a dark tan. At this point, stay close, and continue to stir the roux being sure to get into the corners of the pots. Continue simmering and stirring until your roux begins to darken to a rich chocolate color. You are close; just a bit darker into a coffee color and you are ready for next step.


Quickly add the vegetables and stir well. This stops the roux from cooking any further. Allow the roux to begin frying the vegetables and allow them to sweat for about 10 minutes. Add the andouille and allow sausage to render about 5 more minutes stirring often.


Add the bay leaves, and crab bodies including any liquids from the cleaning process. Add the broth and bring to a slow simmer. Add the oysters and liquid, the tomato, gumbo file, shrimp and thyme. Continue a slow simmer for about 1 hour. Season as needed towards the end with salt and pepper.


Serve with sides of steamed rice, or creole potato salad, fresh scallions, hot French bread and your favorite hot sauce.