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!

Rating:
★★★★★ 3 votes
Comments:
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

Step-By-Step

1ROUX
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.
2SHRIMP 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.
3When 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!
4Add 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.
5Add the sausage, and chicken. Bring back to a boil, reduce to a simmer and cook for 15 minutes.
6Add 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.
7During 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