Cajun Gumbo

Ingredients

  • 1/2 cup Vegetable Oil
  • 1/2 cup All-Purpose Flour (for roux)
  • 1 large Onion, diced
  • 1 Green Bell Pepper, diced
  • 2 stalks Celery, diced
  • 4 cloves Garlic, minced
  • 1 pound Andouille Sausage, sliced
  • 1 pound Shrimp, peeled and deveined
  • 6 cups Chicken Broth
  • 3 tablespoons LifeSpice Cajun Seasoning 
  • 2 Bay Leaves
  • 1 cup Okra, sliced
  • 3 green Onions, sliced (for garnish)
  • Cooked White Rice, for serving

Method

  1. First, make the roux. In a large pot or Dutch oven, heat the oil over medium heat. Lower your heat, and gradually whisk in the flour to make a roux. Stir constantly for 20-25 minutes until the roux becomes a deep brown (chocolate color).
  2. Add the diced onions, bell pepper, and celery to the roux. Cook for 5-7 minutes until softened. Add the minced garlic and cook for another minute.
  3. In a separate skillet, brown the sliced andouille sausage over medium heat for 5-6 minutes. Then, add it to the pot with the vegetables and roux.
  4. Stir in the chicken broth, LifeSpice Cajun seasoning, and bay leaves. Bring the mixture to a boil, then reduce heat to low and let it simmer for 30-45 minutes.
  5. In the last 10 minutes of cooking, add the shrimp and okra. Simmer until the shrimp is pink and cooked through, and the okra is tender.
  6. Taste and adjust seasoning if needed. Remove the bay leaves.
  7. Serve the gumbo over cooked white rice and garnish with sliced green onions.

Make this recipe at home!

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