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From History and Literature: Spicy Cajun Seafood Gumbo

Updated on November 2, 2012
Hello, crawfish!
Hello, crawfish! | Source


These are the Tinity of gumbo and Cajun cooking:

  • 2 cups chopped onions
  • 1 1/2 cups chopped bell peppers
  • 1 cup chopped celery
  • Next, you will need:
  • 2 whole bay leaves
  • 2 teaspoons salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon oregano
  • 3/4 cups vegetable oil
  • 3/4 cup all-purpose flour
  • 1 tablespoon minced garlic
  • 5 1/2 cups seafood, chicken, or vegetable stock
  • One pound Andouille or other smoked sausage, cut into 1/2 inch pieces
  • One pound peeled medium shrimp
  • One dozen oysters, in their own liquor (juices)
  • 3/4 pound crab meat (fresh preferred)
  • 2 1/2 cups hot, cooked rice.
  • Okra pods, if┬ádesired, but cooked -- you can use cornstarch dissolved in a small amount of water for thickening instead.

Cook Time

  • Prep time: 25 min
  • Cook time: 35 min
  • Ready in: 1 hour
  • Yields: 8 to 10 Servings
5 stars from 2 ratings of Spicy Cajun Gumbo

Something to Read with Dinner

One of my favorite mysteries.
One of my favorite mysteries.

Roux the Day, by Former NASA Engineer Peter King

Laissez Les Bon Temp Rouler!


Combine the onions, bell peppers and celery in a medium size bowl and set aside.

In a small bowl, combine bay leaves, salt, peppers, thyme and oregano and set aside.


Heat your oil in a heavy iron skillet or Dutch oven over high heat until it arts to make smoke, 5 minutes or so. Gradually add your flour constantly whisking to prevent lumps and burning. Burning lumps would be the worst!

Continue whisking and cooking until roux is dark red, brown, or black, depending on how you want it to taste (no longer than 4 minutes please). Switch to a spoon and stir for a minute.

Add half the Trinity vegetables and stir very well. Continue cooking and stirring for another minute. Add the other half of the Trinity vegetables and cook and stir for 2 minutes.

Stir in seasonings cook another 2 minutes, stirring frequently. Add garlic and stir through, then remove from heat.


Put your stock into a 5 1/2 quart stockpot or larger into a Dutch oven and bring it to a boil. Add Le ROUX mixture by individual spoonfuls to the boiling stock. stirring each glob until it is dissolved before adding another spoonful.

Bring the combined mixture to a boil again and add the sausage. Next, boil for 15 minutes, stirring occasionally. Reduce the heat and simmer for another 10 minutes. Lastly, add shrimp, oysters and their juice, and crab meat.


Scoop 1/2 cup of rice into a serving bowl and spoon gumbo over the top. Garnish with chopped scallions or parsley. Serve with a generous slice of home baked cornbread and iced tea. Serves 8-10.

I love it, love it, love it!


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    • Zsuzsy Bee profile image

      Zsuzsy Bee 9 years ago from Ontario/Canada

      Patty! My company just left an hour ago but I couldn't get to the computer fast enough to let you know that this Gumbo recipe of yours is the MAX according to one of my guests. I need to go clean-up now..wonder if there was enough left of the gumbo Oh well if not I guess I can always lick out the pot, Turin, and ladle hmmm finger lickin good....

      regards Zsuzsy

    • Patty Inglish, MS profile image

      Patty Inglish 9 years ago from North America

      Oh! You made this recipe for your company and yourself -- How exciting! What an honor for me to provide it for you. Delicious, no? :) :)

      How cool that you made it and you all liked it. I must make some soon.

    • Zsuzsy Bee profile image

      Zsuzsy Bee 9 years ago from Ontario/Canada

      Patty! As I said it was absolutely delish> I like to experiment with new recipes and as luck had it company came and got to share. My friends e-mailed early this morning and would like to have the recipe too. HMMM am I going to be nice or will I keep it to myself???? I could be known as the Gumbo Queen??? How mean a thought considering it was your recipe. I'll be nice and share. Promise.

      regards Zsuzsy

    • Patty Inglish, MS profile image

      Patty Inglish 9 years ago from North America

      You can be the Gumbo Queen. I just love it. Hot shrimps kept me from catching a cold once. :)

    • Zsuzsy Bee profile image

      Zsuzsy Bee 8 years ago from Ontario/Canada

      Patty! I had a dinner party for 12 this past weekend. My friend lives in PEI and flew over to introduce his new bride to be. They brought me a sac of the freshest of fresh shrimp, lobster, and a variety of other fresh fish (I have at least 10-12 meals worth left stashed in the freezer). Any way I'm off on a tangent again but the minute I saw his surprise for me I just knew what I had to make for all... I changed my menu, you guessed right, to your fantastic Gumbo recipe. I swear they all cleaned off their bowls with the homemade baguettes... not a drop of the sauce went to waste. Thanks again for this fab recipe. regards Zsuzsy

    • Patty Inglish, MS profile image

      Patty Inglish 8 years ago from North America

      You kidding! How Great!! Thanks for telling me - you made my day. :)

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