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cajun gumbo

(3)
spatdi avatar
Recipe by
Susan Din
@spatdi
Houston, TX

This Gumbo gets rave reviews from everyone! Its not difficult, but it is a little labor intensive. For authentic cajun gumbo it's worth it!! It can also be customized using only chicken, or only sausage, but I like this flavor profile best!

read more
(3)
yield 10 -12
prep time 45 Min
cook time 3 Hr
method Stove Top

Ingredients For cajun gumbo

  • ROUX
  • 1 c
    all purpose flour
  • 1/2 c
    cooking oil
  • HOME MADE SHRIMP STOCK
  • heads and shells from 2 lbs shrimp
  • 1/2 md
    yellow onion chopped
  • 1/2
    celery stalk chopped
  • 1/2
    carrot chopped
  • 6 sprig
    flat leaf parsley
  • 8-10 c
    water-to cover
  • GUMBO PROTEINS
  • 2 lb
    head on shrimp, peeled and deveined shells/heads used for stock
  • 1 1/2 lb
    chicken wings
  • 12-16 oz
    smoked sausage or andouille
  • 3-4 sm
    blue crab-cleaned gumbo crabs halved-optional
  • GUMBO VEG
  • 2 lg
    yellow onions - chopped
  • 1/3 c
    garlic-minced
  • 8-10 stick
    green onions chopped, green and whites
  • 1 lg
    green bell pepper
  • 6 lg
    celery stalks, chopped
  • 1 lg
    bunch parsley-chopped reserve 2 tbsp for garnish
  • 12 oz
    okra, sliced-fresh or frozen(not breaded)
  • SPICE IT UP
  • 1 Tbsp
    thyme, dried
  • 2 tsp
    basil, dried
  • 2 tsp
    oregano, dried
  • 1
    large bay leaf
  • 1 tsp
    onion powder
  • 1 tsp
    garlic powder
  • 1/2 tsp
    cayenne-to taste
  • 1/2 tsp
    black pepper
  • 1 Tbsp
    worcestershire sauce
  • 1-2 tsp
    hot sauce-to taste
  • LIQUIDS
  • 2 can
    chicken broth, low salt
  • 4-6 c
    home made shrimp stock
  • 2-4 c
    water as needed

How To Make cajun gumbo

  • 1
    ROUX
    Heat oven to 400.
    combine flour and oil in a cast iron dutch oven, skillet or round ceramic baking dish.
    Bake 1 1/2 to 2 hours wisking every 15-30 minutes. Roux should be dark brown color (like melted chocolate)when finished.
    Use extreme caution moving and stirring mixture!!!
    THIS CAN BE PREPARED WELL AHEAD.
    When it's ready-cool and if not using a dutch oven, transfer roux into a stock pot.
  • 2
    SHRIMP STOCK-
    While Roux is cooking, place shrimp heads and shells in a medium pot. Cover with water, add seasoning vegetables. Bring to a boil, turn down to a simmer and cook for 15 minutes. Using a potato masher, press down firmly on all the solids to extract as much flavor as possible.
    Continue cooking an additional 15 minutes.
    Strain with a fine mesh strainer and reserve.
  • 3
    When roux is finished, add all the prepared veg and cook over medium high heat stirring constantly for 7-10 minutes until veg is wilted down. Be careful not to scorch the mixture, stir-scraping the bottom!
  • 4
    Add in the seasonings and stir well. Add the liquids reserving the water for later if needed.
    Bring to a boil and turn to a simmer. Cook for 30 minutes.
  • 5
    Add the sausage, and chicken. Bring back to a boil, reduce to a simmer and cook for 15 minutes.
  • 6
    Add the shrimp and crabs, bring back to a simmer, cooking 7-10 minutes until cooked through.
    Check for seasonings and add salt and pepper if needed.
  • 7
    During cooking process, add additional liquid if needed to maintain fluidity.
    Serve with steamed white rice and a sprinkle of chopped parsley.
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