Gumbo Ramen

  • 1/3 Cup-Shortening-or canola oil
  • 1/3 Cup-All Purpose Flour
  • 1/3 Cup-Celery-fine dice
  • 1/3 Cup-Green Bell Pepper- fine dice
  • ½ Cup-Onion- fine dice
  • 3 Cloves- Garlic –fine chop
  • 1 Pound-Smoked Andouille Sausage-sliced into half moons
  • 12 Ounces-Crawfish Tail Meat-thawed and drained
  • 1/4 Teaspoon-Cayenne Pepper
  • 1 Teaspoon-Gumbo File
  • 6 Cups-Chicken Stock
  • 1 ½ Cup-Fresh Okra-cut into ½” pieces or frozen, un-breaded
  • ½ Pound-Fresh Ramen Noodles-cooked, rinsed cold, drained
  • 6 Each-Eggs-soft boiled
  • To Garnish-Cabbage-sliced
  • To Garnish-Green Onions-sliced thin


  1. Warm shortening/oil in a Dutch oven or heavy bottom stock pot over medium heat.
  2. Whisk in flour a little at a time until all has incorporated.
  3. Continue to cook and stir roux until is a dark brown color, about 20 to 30 minutes stirring quite frequently.
  4. While keeping an eye and whisk on the roux cut celery, bell pepper, onion and garlic.
  5. Once roux is a deep dark brown add veg to roux.
  6. Cook 2-3 minutes stirring frequently or until vegetables are soften.
  7. Add sausage/crawfish and season with salt/black pepper/cayenne/file and stir to combine.
  8. Add stock/okra, bring to a boil, reduce heat and simmer for 45 minutes to one hour, stirring occasionally.
  9. To make eggs, bring a small stock pot of water to a boil and gently lower eggs.
  10. Lower heat to lowest setting and cook for exactly 6 minutes.
  11. After six minutes, remove, run under cold water and peel gently (yolks will be soft).
  12. To serve, ladle gumbo base into bowls, add cold ramen to each bowl, stir to warm noodles.
  13. Cut eggs in half and place two pieces in each bowl.
  14. Garnish with cabbage/green onions and serve