Cajun Gumbo

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 452
  • Calories from fat: 43%
  • Fat: 21.8g
  • Saturated fat: 5.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 23.8g
  • Carbohydrate: 38.5g
  • Fiber: 0.0g
  • Cholesterol: 82mg
  • Iron: 0.0mg
  • Sodium: 908mg
  • Calcium: 0.0mg

Ingredients

  • 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

Preparation

  1. 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.
  2. Combine flour and oil in a Dutch oven; cook over medium heat, stirring constantly, until mixture is chocolate colored (about 30 minutes).
  3. 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.
  4. 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.
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