Cajun Seafood Gumbo

READY IN: 1hr 30mins
Recipe by Kikimony

This is my MIL's best gumbo recipe! Not watery, not spicy - just right!

Top Review by Hey Jude

I've had my eye on this recipe for a while but had to find a source (in Chicago) for whole shrimp, with heads. Found them! I did Stephanie's recipe almost exactly, except, I did not add the okra (I can't abide it). Also, I used turkey andouille sausage and kielbasa, to cut down the fat a bit. Excellent flavor and my house smelled like a cajun kitchen. The stock rules in this recipe, definitely get the whole shrimps, peel them and use the shells and heads to make the stock. I added an unpeeled, chopped onion, several garlic cloves and a stalk of celery to the stock. When making the roux, stir it constantly; it took me about 1/2 hour to get it to the dark brown color that was perfect for gumbo. My husband and I love NO, and we felt like we were there while eating this dish with cold beer and a baguette. Our neighbors are happy too because this made so much, we had to share. Thanks StephanieC for a great gumbo that I'm going to make many times!

Ingredients Nutrition


  1. TO MAKE STOCK: boil the shrimp peelings and heads for approximately 2 hours.
  2. Start with plenty of water because you need to end up with enough for 10 cups.
  3. Make roux.
  4. This is done by browning flour and lard/oil stirring frequently until DARK brown.
  5. Add chopped vegetables and sauté.
  6. Pour 10 cups of stock (hot) in separate large pot and add roux slowly, stirring often until well blended.
  7. Add bay leaves and seasonings and peeled tomatoes.
  8. Sauté okra then add to pot (until no longer stringy).
  9. Add sausages to pot.
  10. Simmer on low for 25-30 minutes.
  11. Add shrimp, crab and oysters.
  12. Turn fire up.
  13. Cook 5 minutes and stir often.
  14. Remove from heat, cover and let sit for 20 minutes.
  15. Serve over rice.

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