60 minutes



  • Abbio Sauté Pan
  • Cutting board
  • Knife 
  • Silicon Spatula 


    • Chop onions, peppers, and celery into evenly sized pieces
    • Slice okra into evenly sized rings
    • Dice garlic 
    • Cook and shred chicken
    • Chop sausage into evenly sized pieces 


    1. Heat butter in Abbio Sauté Pan over medium heat.

    2. When butter is melted add in flour.
    3. Continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes.
    4. Stir onion, bell pepper, celery, okra and sausage into the roux and cook for 10 minutes, or until the vegetables are soft.

    5.  Stir in the garlic and cook another 5 minutes.
    6. Add salt, pepper to taste followed by Creole seasoning.
    7. Stir the mixture well and add broth and the the bay leaf.
    8. Bring the gumbo to a simmer and cook, uncovered for about 45 minutes.
    9. If the gumbo starts to dry out add more stock. 
    10. Once done, the gumbo should have a rich brown color, and be quite. Enjoy!