Spicy and Easy Cajun Gumbo


For the Roux

1 cup all-purpose flour

⅔ cup olive oil

For the Gumbo

1 bunch celery, diced

1 green bell pepper, diced

1 large yellow onion, diced

1 bunch green onions, finely chopped

1 bunch fresh parsley, finely chopped

2 cloves garlic minced

1 to 2 Tablespoons Cajun seasoning

6 to 8 cups chicken broth

12 Ozs. Andouille sausages, sliced into ¼" thick discs

1 rotisserie chicken, shredded

1 pound raw shrimp, shelled and devained

Cooked white rice for serving

For the Roux

Make roux by sturing flour and oil in a large dutch oven or other large heavy pot.

Cook and stir on medium low heat for 30 to 45 minutes, stir constantly, until dark brown and about cookie dough consistency.

Note; you may need to add more oil or flour.

For the Gumbo

Brown sausages in a large fry pan on medium high heat.

Cook in an even layer for 2 to 3 minutes per side, working in batches if needed.

Use a fork to flip them, then transfer to a plate when done.

Deglaze your pan with ½ cup of chicken broth, then pour this into your pot with the roux.

Add remaining broth, vegetables, parsley and roux then stir well.

Bring to a boil over medium heat and cook for 5 to 7 minutes, until celery, peppers and onions start to soften.

Add cajun seasoning and stir, then add sausages, chicken and shrimp.

Cook until shrimp are pink, adjust salt and pepper as needed, then serve warm over white rice. Enjoy!
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