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Roux – The foundation of a great gumbo! Dark Roux's impart flavor while light Roux's add body. This gumbo has both.
light brown cajun roux
- 1⁄2 cup peanut oil
- 1⁄2 cup sifted flour
dark brown cajun roux
- 1 cup duck fat (or peanut oil)
- 1 cup sifted flour
- 3 medium onions, diced
- 2 green bell peppers, diced
- 4 celery ribs, finely diced
- 6 -8 garlic cloves, minced
- 6 roma tomatoes, seeded and diced (if you like tomatoes in your gumbo)
- 1 (6 ounce) canof hunt's tomato paste
- 3 lbs fresh okra, chopped
- 6 quarts shrimp stock
- 1⁄2 tablespoon creole seasoning
- 2 tablespoons seafood crab boil (Zatarain's Pro Boil)
- 1 teaspoon dried thyme leaves
- 1 teaspoon cayenne pepper
- salt & freshly ground black pepper
- 4 lbs medium shrimp, peeled and deveined (save heads and shells for stock)
- 2 lbs smoked andouille sausages or 2 lbs smoked sausage, sliced 1/4-inch thick
- 6 fresh live blue crabs, cleaned (optional)
- 2 lbs fresh lump crabmeat, picked over for shells and cartilage (not pasteurized)
- 1 pint freshly shucked fresh oyster (not pasteurized)
- 8 cups cooked long-grain rice
- Light Brown Cajun Roux: In a black iron pot or skillet, heat the oil over medium high heat to approximately 300 degrees F.
- Using a wooden roux spoon, slowly add the flour, stirring constantly until the roux is peanut butter in color, approximately two minutes. Reserve Light Brown Cajun Roux at room temperature.
- Dark Brown Cajun Roux: Proceed as you would in the light brown Cajun roux recipe but continue cooking until the roux is the color of a light caramel. This roux should almost be twice as dark as the light brown roux but not as dark as chocolate.
- When dark brown Cajun roux is done add the onions, bell pepper, celery, and garlic. Sauté until the onions become translucent and the vegetables are tender. Add the tomatoes. Add the smoked andouille or smoked sausage and the seasonings, and about ½ teaspoon each of salt and pepper, and continue to cook another 10 minutes.
- Fry okra with a small amount of grease and salt until okra is soft. (Avoid sticking.) Stir okra into gumbo and cook for another 15 minutes, and then add the stock. Bring to a boil then reduce heat to simmer and cook another 30 minutes.
- With the gumbo on very low heat, add the Light Brown Cajun Roux and tomato paste. You'll find the greatest success when whisking the cool roux (that's room temperature cool, not refrigerator cool) into the hot gumbo. Bring to a boil; reduce to a simmer for 10 minutes.
- ----------> Freeze here for future use (if desired).
- Add blue crabs. Remove the hard top shell from the crabs (reserving for stuffed crabs or for shellfish stock), and break each crab in two down the middle. Remove the claws. Add to the stock.) Simmer for 10 minutes,.
- Add the shrimp 10 minutes before serving.
- Add the oysters and oyster liquor 5 minutes before serving.
- Add the crabmeat just before serving (don't cook the crabmeat, just stir until it is heated through).
- Add additional Shrimp Stock (or chicken broth) if gumbo is too thick.
- Taste and correct seasonings.
- Place about 1/2 to 2/3 cup of rice in each bowl and ladle the gumbo over and around it. Serve with plenty of French bread and good beer or white wine.
- YIELD: About 16-18 entrée servings or 28-34 appetizer servings (omit hard shell crabs if serving cups of gumbo as an appetizer).
certainly agree with "asimplegirl" ....not to get all offended, but people.... cajuns are from the acadiana area in Louisiana: ie: Lafayette, Breaux Bridge, New Iberia, etc.... while New Orleans is creole NOT cajun.... and no tomatoes or orkra in cajun gumbo!!!
Do not call this cajun. We do not use tomatoes or okra. Creoles do. This is a creole gumbo.