Chef Soupy's Gumbo and Beignets

Chef Soupy, from Table Mountain Casino, located in Friant, visited the Great Day Kitchen to prepare some delicious dishes.



  • 1?2 cup butter
  • 1 tablespoon butter
  • 3?4 cup all-purpose flour
  • 1?2 cup chopped yellow onion
  • 1?4 cup chopped celery
  • 1?4 cup chopped green bell pepper
  • 1 garlic clove, minced
  • 1 1?2 cups sliced cooked smoked sausage
  • 3 cups shrimp stock
  • 2 cups bottled clam juice
  • 1 tablespoon shrimp base
  • 1 tablespoon dried parsley flakes
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon dried basil leaves
  • 1?2 teaspoon finely ground black pepper
  • 1?2 teaspoon coarsely ground black pepper
  • 2 bay leaves
  • 1 teaspoon gumbo file
  • 1 cup sliced okra
  • 1 cup chopped canned tomato with juice
  • 1 green onion, thinly sliced


  • Make a roux: In a large heavy saucepan, over low heat, melt 1/2 cup of the butter.
  • Add the flour, and cook on low heat for about 30 to 45 minutes or until the roux is dark brown.
  • In small sauté pan, over low heat melt the remaining 1 tablespoon of butter, sweat the onion, celery, green pepper, and garlic until the vegetables are soft.
  • Add the vegetables to the roux.
  • In the pan you used to sweat the vegetables, sauté the smoked sausage until tender and add it to the vegetable and roux mixture.
  • Add the shrimp stock, clam juice, shrimp base, parsley, Cajun seasoning, thyme, basil, peppers, bay leaves, gumbo file, okra, and tomatoes, and stir to mix.
  • Simmer on medium-low heat until thick, about 1 hour.
  • Before serving, remove the bay leaves and add the remaining roux.
  • Cook for at least 5 minutes on low heat.
  • Add the green onion and serve immediately, over the white rice if you like.



  • 2 cups self-rising flour
  • 3 tablespoons chilled shortening, cut into pieces
  • 3/4 cup hot water
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • Vegetable oil
  • Wax paper
  • Powdered sugar


  • Place flour in a large bowl.
  • Cut shortening into flour with a pastry blender or fork until crumbly.
  • Combine hot water and sugar in a small bowl, stirring until sugar dissolves.
  • Let cool to room temperature; add vanilla, if desired.
  • Add sugar mixture to flour mixture, stirring with a fork just until dry ingredients are moistened.
  • Pour oil to depth of 3 inches in a Dutch oven; heat to 375°.
  • Meanwhile, turn dough out onto a well-floured surface, and knead lightly three or four times.
  • Roll dough to 1/4-inch thickness; cut into 2-inch squares, and place on wax paper-lined baking sheets.
  • Let dough rest 10 minutes.
  • Fry beignets, in batches, 1 minute on each side or until golden brown.
  • Drain on paper towels, and dust generously with powdered sugar.
  • Serve hot.

Simple Food made with Love!