Cajun Gumbo

Recipe from

Oxmoor House

Nutritional Information

Calories 452
Caloriesfromfat 43 %
Fat 21.8 g
Satfat 5.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 23.8 g
Carbohydrate 38.5 g
Fiber 0.0 g
Cholesterol 82 mg
Iron 0.0 mg
Sodium 908 mg
Calcium 0.0 mg


1 (3-pound) broiler-fryer, skinned
1 cup all-purpose flour
1 cup vegetable oil
2 cups chopped onion
2 cups chopped celery
2 cups chopped green pepper
1 cup chopped green onions
6 cloves garlic, minced
2 teaspoons salt
2 teaspoons dried whole thyme
1 1/2 teaspoons paprika
1 teaspoon dried whole oregano
1/4 teaspoon pepper
1/4 teaspoon ground red pepper
3 bay leaves
2 (10-ounce) packages frozen sliced okra
1 (8-ounce) can tomato paste
1 pound andouille sausage, sliced
1 pound unpeeled medium-size fresh shrimp
1 (12-ounce) container fresh Standard oysters, drained
10 cup cooked long-grain rice


Place broiler-fryer in a Dutch oven; cover with water. Bring to a boil; cover, reduce heat, and simmer 1 hour. Remove chicken, reserving 9 cups broth. Bone and chop chicken.

Combine flour and oil in a Dutch oven; cook over medium heat, stirring constantly, until mixture is chocolate colored (about 30 minutes).

Add 2 cups onion and next 4 ingredients; saute 5 minutes or until tender. Add salt and next 6 ingredients; saute 2 minutes. Add reserved 9 cups broth, chicken, okra, tomato paste, and sausage. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally. Discard bay leaves.

Peel and devein shrimp. Add shrimp and oysters to broth mixture; simmer an additional 10 minutes or until shrimp turn pink and edges of oysters begin to curl. Serve over rice.

Light and Luscious,

Oxmoor House

January 1994
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