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Orville's Cajun Gumbo     Back to Soups and More Menu     Printer Friendly Page

Recipe By Orville
Preparation Time 1:30

Serves 6 to 8

Roux    Tips for making Roux

3/4 cup flour
3/4 cup olive oil

3 tablespoons olive oil
3/4 cup red onion -- chopped
2 tablespoons minced garlic
3/4 cup red bell pepper -- chopped
3/4 cup green bell pepper -- chopped
3/4 cup celery -- chopped
2 bay leaves
1 teaspoon basil
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon tarragon
2 tablespoons Creole seasoning -- more if desired
salt and pepper -- to taste
2 1/2 quarts(10 cups) chicken stock
1 pound shrimp (raw) -- shelled and deveined
1 pound smoked sausage

Prepare the roux with 3/4 cup of flour and 3/4 cup olive oil. Cook the roux in a cast iron skillet or pot if available. Remember to stir constantly. Cook to the desired color, darker=richer flavor, and set aside. In a dutch oven or large pot add 3 tablespoons of olive oil. Add the onions and sauté. Now add the garlic, bell pepper, and celery. Cook for about 10 minutes. Add the spices and the chicken stock. Now add the prepared roux. Bring to a boil and reduce heat to medium. Cut the smoked sausage into bite size pieces and add to the stock. Cook for about 1 hour and then add the shrimp. Cook until shrimp are done (pink color), about 6 to 8 minutes. After the gumbo is finished turn off the heat and let it rest a few minutes. Spoon off excess oil and fat. Serve the gumbo with rice and hot sourdough bread, or spoon over hot baked potatoes.

Note: If using homemade chicken stock (usually much richer) use 1 1/2 quarts of stock and 1 quart of water. If using canned chicken broth use 2 1/2 quarts. To prepare chicken stock save the bones and skin from a roasted chicken. Place in a large pot and cover with water. Cook on medium high heat for about 30 minutes. Strain the stock into containers and store in the freezer for later use.