How to Make Traditional Cajun Gumbo

Gumbo has a long history as a quintessential Louisiana dish.

Whether you go to a local mom-and-pop cafe on the bayou or a famous New Orleans restaurant, you will almost certainly find some variation of traditional Cajun gumbo on the menu in southern Louisiana. Gumbo is a thick, filling, spicy soup made with seafood, chicken or sausage and vegetables. Most gumbo recipes use a roux as the base to thicken the mixture; okra and file seasoning also serve as thickeners. Cajun gumbo is typically served with rice, but it can also be eaten on its own.

Things You'll Need

• Dutch oven or large stockpot
• Wooden spoon
• 1 cup all-purpose flour
• 1 cup canola oil
• Sharp kitchen knife
• Measuring cups
• Measuring spoons
• 4 cups chopped onion
• 2 cups chopped celery
• 2 cups chopped green pepper
• 1 cup sliced green onion and tops
• 4 cups chicken broth
• 8 cups water
• 4 cups sliced okra
• 2 tbsp. paprika
• 2 tbsp. salt
• 2 tsp. oregano
• 1 tsp. ground black pepper
• 6 cups small shrimp
• 1 cup fresh parsley
• 2 tbsp. file powder

Instructions

1. Chop and slice all vegetables. Mince the fresh parsley. Rinse and drain the shrimp.

2. Stir the oil and the flour in the Dutch oven over medium-high heat; stir until well-blended. Continue cooking for five minutes, stirring constantly. Reduce the heat to medium and stir for 10 more minutes, until the roux turns reddish-brown.

3. Add the chopped onions, celery, green pepper and green onions to the roux. Cook over medium heat for five minutes, stirring constantly.

4. Stir in the broth, water, sliced okra, paprika, oregano, salt and pepper. Bring the mixture to a boil, stirring occasionally. When the mixture is boiling, reduce the heat and cover the pan. Simmer for 10 minutes.

5. Add the shrimp and the minced parsley. Stir and cook for five minutes until the shrimp are completely cooked. Remove the gumbo from the heat and stir in the file seasoning.

6. Serve the gumbo hot over freshly cooked rice.

Tips & Warnings

• Add 1/2 to 1 tsp. of cayenne pepper to make the gumbo spicier.

• Add 1/2 to 1 lb. of sliced, browned Andouille sausage to add another flavor to the gumbo.

References

• Taste of Home: Seafood Gumbo Recipe
• What's Cooking America: Seafood Gumbo Recipe
• Texas A&M University: General Horticulture: Chicken, Sausage and Okra Gumbo