Cajan Gumbo

Cajan Gumbo Recipe

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Mary Hodges


Serve with hot garlic bread


★★★★★ 2 votes



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  • ROUX

  • 1/3 c
  • 1/4 c

  • 2 c
    bell pepper, chopped
  • 2 c
    celery, chopped
  • 2 c
    onion, chopped
  • 2 can(s)
    tomatoes, canned and chopped, with liquid
  • 1 pkg
    okra, sliced
  • 5 c
  • 1 Tbsp
    chef paul prudhomme's seafood magic
  • 3 lb
    shrimp, peeled and deveined
  • ·
    salt and pepper to taste
  • 8-10 c
    cooked rice

How to Make Cajan Gumbo


  1. Prepare Roux by cooking oil and flour until dark carmel color. set aside. Roux is the key to gumbo. In a large dutch oven add bell pepper, celery, onion, tomatoes, okra, water and seafood magic seasoning. Cook until all vegatables are tender. Stir in roux and salt and pepper. Add shrimp very last. Cook until shrimp are pink in color. Serve over rice.

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About Cajan Gumbo

Course/Dish: Other Soups

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