Description
A rich and flavorful Cajun Gumbo featuring a deeply browned roux, sautéed vegetables, and a hearty mix of sausage, seafood, and okra. This classic Louisiana dish is slow-simmered for depth of flavor and served over white rice with a kick from Cajun seasoning and Tabasco sauce.
Ingredients
Scale
Roux
- 1 1/2 cups all-purpose flour
- 1 1/4 cups vegetable oil
Vegetables & Seasonings
- 1 large white or yellow onion, diced
- 1 large green bell pepper, seeded and diced
- 1 1/2 cups diced celery, including leaves
- 6 cloves garlic, minced
- 3 tablespoons garlic powder
- 3 to 5 tablespoons Cajun seasoning
- Tabasco sauce, to taste
Liquids
- 8 to 10 cups low-sodium seafood or chicken broth (or water)
- 1 (14.5 oz) can diced tomatoes
Okra
- 16 oz frozen sliced okra
- Vegetable oil for sautéing okra
Protein
- 2 to 3 lbs andouille or smoked sausage, chicken, or alligator, chopped and seared
- 3 lbs raw shrimp, deveined, heads and tails removed
- 1 lb lump crab meat, drained
- 8 oz oysters, rinsed and drained
To Serve
- White rice
- Green onions, sliced
- Tabasco sauce
- Crackers such as oyster crackers or saltine crackers
- Filé powder (optional)
Instructions
- Make the roux: In a large heavy-bottomed pot over medium-high heat, combine the flour and vegetable oil. Whisk continuously for about 20 minutes until the roux reaches a dark reddish brown color. Do not stop stirring to prevent burning; if it burns, discard and start again.
- Sauté vegetables: Add diced onion, bell pepper, and celery to the roux. Cook, stirring often, until they are wilted, about 7 minutes. Stir in minced garlic and cook for an additional 30 seconds to release aroma.
- Add broth: Reduce heat to low. Slowly add the seafood or chicken broth in 2-cup increments, stirring as you go. Bring the mixture to a very low simmer, avoiding a boil. Start with 8 cups of broth and add more later if needed to achieve a slightly thinner consistency than bisque.
- Sauté okra: In a separate pan, sauté the frozen sliced okra with a little oil over medium heat until soft, about 12 minutes. To reduce excess oil, drain the okra on napkins by pressing gently. Then add the sautéed okra to the gumbo pot.
- Add seasoning and tomatoes: Stir in diced tomatoes, garlic powder, Cajun seasoning, and about 3 tablespoons Tabasco sauce, reserving more for serving. Bring the gumbo back up to a gentle simmer, bubbling but not boiling.
- Simmer: Let the gumbo simmer on low heat for 1 to 2 hours, stirring occasionally. During the last 20 minutes, add the seared sausage, chicken, or alligator pieces. Start simmering with the lid off for a thinner gumbo; cover with a lid when reaching desired thickness, adjusting liquid with broth or water if necessary to maintain preferred consistency.
- Add seafood and rest: Stir in the shrimp, crab meat, and oysters. Cover and turn off the heat, allowing the gumbo to sit for about 10 minutes to ensure the seafood cooks gently in the residual heat.
- Adjust and serve: Taste the gumbo and adjust seasoning as needed. Add more broth if too thick, or more hot sauce for additional heat. Serve over white rice topped with sliced green onions, crackers, and optional filé powder for authentic flavor and texture enhancement.
Notes
- Roux requires constant attention and stirring to avoid burning, which can ruin the gumbo.
- Adding broth gradually allows better control over gumbo consistency.
- Sautéing okra separately helps reduce its sliminess.
- Simmering longer deepens the gumbo’s flavor, but avoid boiling to maintain texture.
- Filé powder is optional but adds a unique earthy flavor and slight thickness typical in Cajun gumbo.
- Caution with Cajun seasoning salt content; adjust salt and hot sauce accordingly.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
Keywords: Cajun Gumbo, Seafood Gumbo, Andouille Sausage Gumbo, Louisiana Gumbo, Cajun Recipe, Seafood Soup, Roux-based Gumbo
