Cajun Gumbo

Oxmoor House

about 2 1/2 quarts


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1 pound fully cooked Klobase sausage
2 medium-size green peppers, seeded and chopped
1 large onion, chopped
1 stalk celery, chopped
4 cloves garlic, chopped
1/2 cup plus 2 tablespoons butter or margarine, divided
1 (2- to 2 1/2-pound) broiler-fryer, cut up
1/2 cup all-purpose flour
1 (10 3/4-ounce) can chicken broth, undiluted
1/4 cup chopped fresh parsley
1/8 teaspoon dried whole thyme
1/8 teaspoon dried whole oregano
1/8 teaspoon dried whole basil
1/8 teaspoon ground cumin
1/2 teaspoon dried whole tarragon
1 1/2 quarts water
1/2 pound uncooked medium shrimp, peeled and deveined
1 (12-ounce) container Standard oysters, drained
1/2 cup flake crab meat
7 green onions, sliced
1/4 cup tomato paste
1 bay leaf
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon hot sauce
Hot cooked rice


Cut sausage into 1/2-inch slices. Place sausage and water to cover in a large skillet; bring to a boil. Reduce heat; cover and cook 10 minutes or until thoroughly heated. Remove from heat; drain well, and set aside.

Sauté green pepper, chopped onion, celery, and garlic in 2 tablespoons butter in a large stock pot until tender. Add chicken, and cook until browned on all sides; remove from heat, and set aside.

Melt remaining butter in a large skillet over low heat; add flour, stirring until smooth. Cook over medium heat, stirring frequently, 45 minutes or until roux is the color of a copper penny. Add chicken broth, parsley, thyme, oregano, basil, cumin, and tarragon; stir until well blended.

Add roux mixture, water, shrimp, oysters, crab meat, green onion, tomato paste, bay leaf, and reserved sausage to sautéed vegetables and chicken in stock pot; stir until well blended. Bring to a boil. Reduce heat, and simmer, uncovered, 1 hour.

Remove chicken from gumbo; cool. Remove chicken from bones; cut meat into bite-size pieces, and return to gumbo. Remove and discard bay leaf. Stir in salt, pepper, and hot sauce.

Serve gumbo immediately over hot cooked rice in individual serving bowls.

Created date

February 2010