Spicy Gumbo

This tasty Cajun gumbo has loads of good stuff in it. You won't want to put your spoon down.

Ready In:
2hrs
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Christine Bettiga
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@Christine Bettiga
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"This tasty Cajun gumbo has loads of good stuff in it. You won't want to put your spoon down."
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  1. 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!
    Reply
  2. Ted R.
    This gumbo is delicious. I make it and freeze several portions. Each time I defrost a portion, I know I'm in for a soul food treat. I don't care whether it's Cajun or not--what matters is that it's yummy.
    Reply
  3. george l. guerra
    This is probably delicious, but very misleading to call it Cajun. Thanks.
    Reply
  4. Texas Pearl
    Great recipe! This had made the final list for our annual soup party. It has a spicy, complex flavor. Don't cheat on making the roux! The only changes I made were to substitute some fish stock for some of the chicken stock. We are on the Gulf Coast, so fresh fish is plentiful. I also don't add sausage- just a personal preference. Thanks a lot, Miss Christine!
    Reply
  5. Texas Pearl
    Great recipe! This had made the final list for our annual soup party. It has a spicy, complex flavor. Don't cheat on making the roux! The only changes I made were to substitute some fish stock for some of the chicken stock. We are on the Gulf Coast, so fresh fish is plentiful. I also don't add sausage- just a personal preference. Thanks a lot, Miss Christine!
    Reply
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