Chef Red goes Cajun with NOLA Gumbo!

New Orleans Gumbo

This week we the New Orleans Saints come marching into Tampa Bay.  New Orleans is the home of Cajun cooking and great chefs.  The area is filled with great etouffee, gumbo, and muffalettas.  This may be the best city to get Cajun cooking and get hammered at the same time.  Maybe that is why all the food has a spicy kick, to help avoid those hangovers.  So this week I introduce my take on New Orleans Gumbo to help us kick our losing hangover from last week. 


  • ¾ cup corn oil
  • ¾ cup all purpose flour
  • 2 cups chopped white onion
  • 2 cups chopped celery
  • 2 cups chopped green bell pepper
  • 6 cloves of fresh garlic, crushed
  • 3 chipotle peppers, chopped
  • 28 ounce can of diced tomatoes
  • 1 ½ tablespoon of dried thyme
  • 1 tablespoon salt
  • 1 tablespoon fresh ground black pepper
  • 1 pound andouille sausage, sliced
  • 2 pounds cooked chicken breast, chunked
  • 4-5 cups cooked white rice for serving


Preheat a large Dutch oven or stock pot over medium heat.  Add the corn oil and flour to the heated pot.  Stir the roux constantly with a wooden spoon until it turns dark brown in color.  Expect to be stirring for a long time, approximately 45 minutes to 1 hour.  Just think of this time as a good work out for the day.  Be careful that you do not burn the roux, if you do burn it make sure to clean the pot and start over.  Once the roux is ready add the onions, celery, and bell pepper and continue stirring for about 5 minutes or until the vegetables are soft.  Next add the sausage, garlic, and chipotles.  Continue to stir for about another 5 minutes.  Add the can of tomatoes and bring the mixture up to a simmer and cook for 5 minutes.  Add the chicken stock, thyme, salt, and the ground pepper.  Bring the mixture up to a boil then reduce heat and simmer for 1 hour and 45 minutes.  Finally add the chicken and return the mixture to a simmer and stir occasionally for another 10 minutes.  Taste the gumbo and check for salt, if needed add more salt.  Serve a pile of rice in a bowl and top with the gumbo.

 *This recipe yields 12 servings.  Make sure you increase all amounts equally when tailgating with more friends.

“Remember, tailgating isn’t fun unless you’re full, surrounded by friends, and have an ice cold beverage in your hand, and watching the Bucs on a Sunday.”




A lifelong Buccaneers fan that began working in the restaurant industry when he was 16, Chef Red continued this career while growing to love tailgating at the Buccaneers games. Started out with two small hibachi grills and a passion to cook. Began meeting up with the WTB? Tailgate Krewe and Captain Rino in 2007. During the Mike Alstott retirement party Chef Red and the rest of the current tailgate Krewe came up with a great plan to make the biggest and best tailgate party in the Tampa Bay area. Now residing off of Ohio Avenue the tailgate has grown into a special event for every Buccaneers home game. The addition of "Grillaneer" in 2011 which is a 20 foot customer smoker on a dual axel car carrier has grown the selection of food farther than what two hibachi grills can handle. Chef Red tailors his menu for every incoming opponent and tries something new each game. Rather it is hundreds of pounds of pulled pork, ribs, chicken, or even smoked salmon there is always something for everyone. Chef Red makes almost all of his own sauces, rubs, and side dishes with his own spin to please the crowds. Chef Red's motto is "Tailgating with Attitude" which speaks to his love of the Buccaneers and feeding the massive crowds at the tailgate. Chef Red

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