Forktionary

Spicy Gumbo Recipe

Dive into the rich flavors of Louisiana with this authentic Spicy Cajun Gumbo recipe! Bursting with succulent seafood, savory chicken, and a deeply flavorful roux, this gumbo is a taste of the bayou that will leave you wanting more. Easy to follow instructions guide you to create a masterpiece in your own kitchen. Perfect for a special occasion or a cozy weeknight meal.

Prep Time 30 mins
Cook Time 120 mins
Calories 880.2 kcal
Protein 71g
Rating 4.1 (10 Reviews)
Spicy Gumbo

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Spicy Gumbo

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How to Make Spicy Gumbo

  1. Prepare the Roux: In a heavy-bottomed skillet over low heat, whisk together 1 ½ cups vegetable oil and 1 ¾ cups all-purpose flour. Cook, stirring constantly, for 15-20 minutes, until the roux is a deep, rich brown color. Be patient; this is key to the gumbo's flavor! Remove from heat and set aside.
  2. Sauté Vegetables: In a large 12-quart pot or Dutch oven, heat 3 tablespoons olive oil over medium heat. Add 1 large chopped onion, 2 cloves minced garlic, 1 green bell pepper (chopped), and 2 stalks celery (chopped). Sauté for 3-4 minutes, until softened.
  3. Cook Proteins: Add 1 lb boneless, skinless chicken breasts (cut into 1-inch pieces), 1 lb peeled and deveined shrimp, ½ lb catfish fillets (cut into 1-inch pieces), and 1 cup sliced okra. Cook for 4-5 minutes, until lightly browned.
  4. Build the Flavor: Stir in 1 green bell pepper (chopped), 1 (28-ounce) can crushed tomatoes, 2 tablespoons Cajun seasoning (adjust to taste), 1 teaspoon cayenne pepper (optional, for extra heat), 6 cups chicken stock, 1 (46-ounce) can V8 juice, and ½ cup clam juice. Bring to a simmer.
  5. Simmer and Thicken: Reduce heat to low, and simmer uncovered for 1 hour, allowing the flavors to meld. Slowly whisk in the prepared roux, adding more chicken stock if needed to reach your desired consistency.
  6. Finish the Gumbo: Add the remaining seafood (such as 1 lb crab meat or additional shrimp) to the gumbo. Reduce heat, cover, and simmer for 10 minutes, or until the seafood is cooked through.
  7. Serve: Serve hot over ½ cup cooked rice per serving. Garnish with oyster crackers and a dash of Tabasco sauce to taste.

Nutrition Information (Approximate per serving)

Sodium

110 g

Sugar

48g

Fat

30g

Carbs

30g

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Gumbo Main Dish Poultry Rice Seafood Vegetables American Cajun Southern United States Holiday Event Shrimp Crab Fish Chicken Stove Top Creole Spicy One Dish Meal Comfort Food Scallops Mussels Meat Pasta Rice And Grains White Rice Freshwater Fish Catfish Shellfish Kwanzaa Taste Mood Equipment 4 Hours Or Less