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cajun gumbo

(3 RATINGS)
121 Pinches 11 Photos
spatdi avatar
Houston, TX
Updated on Sep 22, 2012

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!

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

Ingredients

  • ROUX
  • 1 cup all purpose flour
  • 1/2 cup 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 sprigs flat leaf parsley
  • 8-10 cups water-to cover
  • GUMBO PROTEINS
  • 2 pounds head on shrimp, peeled and deveined shells/heads used for stock
  • 1 1/2 pounds chicken wings
  • 12-16 ounces smoked sausage or andouille
  • 3-4 small blue crab-cleaned gumbo crabs halved-optional
  • GUMBO VEG
  • 2 large yellow onions - chopped
  • 1/3 cup garlic-minced
  • 8-10 sticks 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 ounces okra, sliced-fresh or frozen(not breaded)
  • SPICE IT UP
  • 1 tablespoon thyme, dried
  • 2 teaspoons basil, dried
  • 2 teaspoons oregano, dried
  • 1 - large bay leaf
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne-to taste
  • 1/2 teaspoon black pepper
  • 1 tablespoon worcestershire sauce
  • 1-2 teaspoon hot sauce-to taste
  • LIQUIDS
  • 2 cans chicken broth, low salt
  • 4-6 cups home made shrimp stock
  • 2-4 cups water as needed

How To Make cajun gumbo

  • 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.
  • Step 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.
  • Step 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!
  • Step 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.
  • Step 5
    Add the sausage, and chicken. Bring back to a boil, reduce to a simmer and cook for 15 minutes.
  • Step 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.
  • Step 7
    During cooking process, add additional liquid if needed to maintain fluidity. Serve with steamed white rice and a sprinkle of chopped parsley.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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