Recipe by Christine Bettiga
This tasty Cajun gumbo has loads of good stuff in it. You won't want to put your spoon down.
Top Review by sarajanedvm
My husband and I have been making this recipe for the past 5 years for our Super Bowl celebration. We omit the catfish and mussels living in Germany! And we use a fraction of the roux. But this recipe has never failed us and has become a very important tradition!
- 3⁄4 cup vegetable oil
- 3⁄4 cup all-purpose flour
- 3 tablespoons olive oil
- 1 1⁄2 tablespoons paprika
- 1⁄2 tablespoon crushed red pepper flakes
- 1 tablespoon dried thyme leaves
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 2 bay leaves
- 1 teaspoon ground cumin
- 1 teaspoon white pepper
- 1 teaspoon Season-All salt or 1 teaspoon season salt
- 1 tablespoon creole seasoning (Tony Chachere's is great)
- 1 tablespoon fresh ground black pepper
- 1 tablespoon salt
- 2 tablespoons fresh garlic (chopped or minced)
- 2 small serrano peppers, chopped (add more if you like it hot)
- 6 green onions, finely chopped
- 3 stalks celery, finely chopped
- 2 large yellow onions, finely chopped
- 1 (28 ounce) can Rotel Tomatoes (mild or medium) or 2 (15 ounce) cans Rotel Tomatoes, and green chile's (1 each hot and mild)
- 1 cup fresh okra, cut into pieces (or 1 pkg frozen okra)
- 2 large bell peppers, cut into pieces (red or green)
- 5 cups chicken stock
- 2 cups v 8 vegetable juice
- 1 cup clam juice
- 1⁄2 lb fresh crabmeat
- 1⁄2 lb medium shrimp, cleaned, tails removed
- 1 cup fresh scallops
- 1 cup fresh mussels
- 1 cup chicken, sliced into small pieces
- 1 catfish fillet, cut into small pieces
- 5 cups cooked white rice
- 1 cup of your favorite smoked hot sausage, sliced (optional)
Directions See How It's Made
- Combine 1 1/2 cups oil and 1 3/4 cups flour in a heavy skillet or pan over low heat.
- Stir constantly until the flour thickens and turns light brown.
- Add more flour if needed to absorb oil and make a smooth paste.
- It takes approximately 15 minutes or so, but be careful to not burn the flour.
- Set the roux aside.
- Mix together all spices in a bowl and set aside.
- In a large 12 quart pot, sauté onions, garlic, bell pepper and celery in 3 tbsp olive oil.
- Cook for approximately 3-4 minutes.
- Add the chicken, shrimp, cat fish and okra (and sausage if desired).
- Cook for approximately 4-5 minutes.
- Add the peppers, tomatoes, seasonings, chicken stock, V-8 and clam juice.
- Simmer, uncovered for approximately 1 hour.
- With a wire whisk, slowly incorporate the roux into the mixture to desired consistency.
- Add more chicken stock if necessary.
- Add the rest of the seafood to the mixture.
- Turn down heat, cover and simmer on low for about 10 minutes.
- In a shallow bowl, mound 1/2 cup rice and ladle the gumbo on top.
- Serve with oyster crackers and a dash of Tabasco sauce.