Monthly Newsletter

Be the first to know about the latest issue of Cuisine Noir, updates, events and professionals and organizations who are a part of our culinary movement.



callout Issue fall 2014


Gumbo Pizza

Courtesy Chef Richard Pannell
  Submit review
(0 people have added this recipe to their favorites.)
  • Active: 20min
  • Total time: 35min
  • Servings: 4


  • 4 personal sized readymade pizza crusts
  • 4 tablespoons olive oil
  • 4 tablespoons butter
  • 1 whole shallot, diced
  • 2 garlic cloves, minced
  • 1 pint heavy whipping cream
  • 2 tablespoons gumbo file
  • 2 Andouille sausage, sliced
  • 16 ounces of chicken meat, cooked, chopped or shredded
  • 20 shrimp, peeled and deveined
  • 16 ounces Gruyere cheese, shredded
  • 4 ounces Lumpy crab meat, optional
  • salt and pepper, to taste


Pre heat oven to 400 degrees.  Add oil, butter to skillet over medium heat. Add shallots and garlic cook for 2 minutes.  Add cream and bring to boil.  Add file and cook until desired thickness.  Place pizza crusts on baking sheet.  Spread equal amounts of sauce on each pizza crust.  Add sausage, chicken and shrimp. Cover each with cheese.  Bake for 15 minutes or until begins to bubble.  Remove from oven and add crab meat. Serve.
Any unauthorized duplication, download or reprint of images or content from this website for promotional or commercial use is strictyly prohibited without written permission from V. Sheree Publishing, LLC. Violators will be prosecuted to the full extent of the law. Trademark pending.