Cajun Gumbo

Susan Din

By
@spatdi

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!


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Serves:

10-12

Prep:

45 Min

Cook:

3 Hr

Method:

Stove Top

Ingredients

ROUX

1 c
all purpose flour
1/2 c
cooking oil

HOME MADE SHRIMP STOCK

heads and shells from 2 lbs shrimp
1/2 medium
yellow onion chopped
1/2
celery stalk chopped
1/2
carrot chopped
6 sprig(s)
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 small
blue crab-cleaned gumbo crabs halved-optional

GUMBO VEG

2 large
yellow onions - chopped
1/3 c
garlic-minced
8-10 stick
green onions chopped, green and whites
1 large
green bell pepper
6 large
celery stalks, chopped
1 large
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(s)
chicken broth, low salt
4-6 c
home made shrimp stock
2-4 c
water as needed

Directions Step-By-Step

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.

About this Recipe

Main Ingredient: Non-Edible or Other
Regional Style: Cajun/Creole
Dietary Needs: Dairy Free