Roux-Based Authentic Seafood Gumbo with Okra Recipe
Make an authentic Cajun-style gumbo with catfish and shrimp from scratch with this recipe.
With a slow cooked roux and gumbo file powder flavoring the shrimp, crabmeat, and andouille sausage, this gumbo is an authentic creole meal.
made in pressure cooker, used 1# crab meat and 28 oz shrimp. also made my own roux . followed the rest of the recipe as listed. also added gumbo crabsthe for flavor . turned out great
I made this almost exactly as written and it was just as good as any gumbo I've had down south (and that's a lot). Only slight variation is I used the Seafood Gumbo Stock also featured on this site in place of the water. And no file on hand (or in the grocery store out here in Cali) so I substituted with crab boil. And I added some crab claw meat to the mix at the very end. So so delicious.
I thought I'd try someone else's recipe for gumbo, but I'm gonna go back to mine. I knew I was making a mistake when I grabbed the worchestershire sauce. Yuk! I like it in some things, but not gumbo. Also, I use a pound of Andouie sausage, which I like to render some of the fat out of and use it in the roux. I add the meat of a couple chicken thighs, diced Cod instead of catfish. I like the way it holds together and absorbs the flavors. It's my "clean out the fridge" gumbo so I throw in some diced ham if I have it. The okra goes in early enough to break up and the shrimp dead last. For heaven's sake, if you burn the roux, start over. Any Cajun knows file gumbo is going to be thicker. It's supposed to be so, it sticks better to rice.
Okra, shrimp, and a variety of sauteed vegetables are used to create a thick stew, even without the dark roux found in traditional gumbo recipes.
Gumbo has a history of being made with roux, but my Mom's recipe didn't have it. Now it is my most requested item at work, tailgating parties, and at home. The vegetables really shine in this gumbo!
Chicken, sausage, and okra gumbo made from scratch the old-school way, with a deep, rich roux and plenty of time for simmering.
Here's an old-school gumbo with shrimp, sausage, bacon, okra, the holy trinity, and a roux that is painstakingly stirred and cooked into a warm chocolate color, to deepen and enrich the flavor. Serve this over hot cooked rice.