The Real Deal Gumbo


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43211 Based on 5 Reviews

Cooking the okra separately before adding it to this shrimp gumbo lets you enjoy its silkiness without the sliminess. The soup—thickened with a roux (see step 2) and flavored with sausage, onion, bell pepper, garlic, and Cajun seasoning—is a real traditional Cajun recipe, full of shrimp and perfect for serving over rice.

Servings: 4 to 6 servings
Difficulty: Easy

Ingredients Add to grocery list

1 tablespoon vegetable oil
1 cup chopped okra, fresh or thawed frozen
3 tablespoons butter
3 tablespoons all-purpose flour
1 large yellow onion, chopped
1 large green bell pepper, chopped
1 tablespoon chopped garlic
4 cups chicken broth
3/4 pound andouille or other smoked sausage, sliced
1 teaspoon Cajun seasoning
Salt and black pepper
1 pound large shrimp, peeled and deveined
4 cups cooked rice, for serving
Hot sauce, for serving

Directions

1. In a small skillet, heat the oil over medium heat. Add the okra and cook, stirring frequently, until no longer slimy, about 3 minutes. Set aside.

2. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, until it is a light chocolate color, about 5 minutes (this is the “roux”).

3. Add the onion, bell pepper, and garlic and cook for 2 minutes. Add the broth, sausage, and Cajun seasoning and bring to a boil. Reduce the heat to a simmer, cover, and cook for 20 minutes. Season to taste with salt and black pepper.

4. Add the shrimp and simmer until they are pink and cooked through. Serve over the rice. Pass hot sauce at the table.

Publication: From PAULA DEEN’S SOUTHERN COOKING BIBLE. Copyright © 2011 by Paula Deen. Published by Simon & Schuster, Inc. Reprinted by permission.

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Leave a Comment

Reader Comments:

54321

I've gotta agree with W. Calary here. I lived in southern Louisiana for 13 years and learned pretty much all of those great cajun recipes. A roux in 5 minutes with the gumbo cooked for 20 minutes just isn't going to fly. A true gumbo takes hours and not minutes. Shrimp, andouille, crabs and chicken all are not unheard of in a gumbo. Also, what is gumbo without the file (fee-lay)?

By Bonnie N. on October 21, 2011

54321

My daughter cooked this recipe for the family's annual cook-off. It won 1st place.

By Gloria on October 05, 2011

21321

For one thing, you left out the celery, ever heard of the cajun holy trinity Paula? Secondly, you can't make a roux in 5 minutes, not gonna happen. It takes at least 2 beers time. Third, cooking the gumbo for 20 minutes is not gonna develop much flavor. To your credit, Paula, you did know to cook the okra ahead of time. Making gumbo is an art that takes many trials and errors. If this recipe is indicative of the others in her book then it looks like she hired a staff to turn out a bunch of basic Southern recipes so she can reap more profits. The Southern BIBLE of cooking, come on Paula, I mean Y'all.

By William Calary on October 05, 2011

54321

I love you Paula. I'm excited to try this Gumbo recipe. My step-dad is from Texas and refuses to log on to the computer if he has to give any info. So I told him I would fix this one for him. He would LOVE your website as much as I do. Thank you for making my meals a success. ~Kitty Franks, Seattle, Wa.

By shampoo on September 27, 2011

54321

When do you add the Okra? I know you cook it first and set it aside but when do you mix it back into the gumbo?

By Penny McDonald on September 27, 2011

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