Cajun Sea Food Gumbo
Shrimp, Crab, Scallops, Sausage, Pork, Chicken, done Cajun style, MMMMMMM!

GUMBO! Traditionally this is served over rice. But, you can keep it high-protein and Low-Carb by eating it without the rice. It makes a great side dish like a soup, or considering all the fish and meat, can be served as a main course.

1/4 c. salted butter
1/4 c. bacon or sausage drippings
3/4 c. flour

Gumbo Base
2 lb. Fresh shrimp (about 1 lb. peeled and deveined )
1 lb. Lump crab meat
1 lb. Scallops
1 lb. Smoked Sausage (Andouille or Kilbasa)
1 lb. Country Style Pork Ribs (de-boned)
1 lb. Chicken Thighs (de-boned)
1/2 cup finely chopped bacon
1 cup onions
3/4 cup chopped green pepper
1/2 cup chopped celery
1/2 cup thinly sliced green onion tops
2 1/2 Tbs. Parsley, finely minced
1 Tbs. Garlic, crushed or finely minced
1 14 oz. can chopped tomatoes
6 oz. Can tomato paste
2 lb. Fresh okra, sliced 1/4 inch thick,
(or, 2 10-oz. Pkg. Frozen okra, sliced 1/4 inch thick)
Liquid and Seasonings
2 1/4. Cold water
2 large bay leaves, crushed
1 1/4. Thyme
1 Tbs. Salt
1 1/4. Freshly ground black pepper
1/4. Cayenne
5 tsp. Fresh lemon juice
10 whole allspice
1/2 tsp. Mace
7 whole cloves
2 1/3 - 3 Tbs. Filet powder

  1. Chop the vegetables first.
  2. Chop the okra if fresh, or defrost if frozen.
  3. 1st bowl: Chopped onions, chopped green pepper, chopped celery, sliced green onion tops, minced garlic
  4. 2nd bowl: Chopped tomatoes, Tomato paste, and minced Parsley
  5. Mixing cup or bowl, mix the: Bay leaves, Thyme, Salt, Ground pepper, Cayenne, allspice, mace, cloves
  6. Squeeze lemon juice.
  7. Peal and devein the shrimp, rinse them, then roll in paper towels and refrigerate until needed
  8. Chop the sausage (crosswise in 1/2 inch pieces)
  9. Chop the Pork ribs and Chicken
  10. Chop the bacon
Make the Roux:
  1. In a small fry pan, cook the bacon over medium heat, saving the drippings.
  2. In a heavy 7 to 8 quart stock pot over medium heat, heat the butter and bacon drippings.
  3. Add the flour gradually, stirring constantly to keep the mixture smooth.
  4. Cook over medium-low heat, stirring constantly, until a medium brown roux (the color of pecan shells) is formed. This will take from about 20 minutes.
Arrest the roux: add vegetables (over medium heat)
  1. As soon as the roux reaches the desired color, add all the chopped vegetables from the 1st bowl to arrest the browning.
  2. Stir vigorously, then cook for about 10 minutes more, until the vegetables are lightly browned.
Add Tomatoes & Meat: (medium heat)
  1. Add the 2nd bowl of ingredients (tomatoes/tomato paste/parsley), meats & bacon, and mix thoroughly
  2. Gradually stir in 2 quarts of the water.
  3. Let cook/simmer for about 30 minutes.
Add Seasonings:
  1. Add the okra, and the seasonings.
  2. Raise the heat and bring the liquid to a boil, then lower the heat just enough to keep a simmer going.
  3. Cook for 30-45 minutes, stirring frequently and scraping the sides and bottom of the pot to prevent scorching.
  4. Cook until the chicken and pork are tender.
Add Water (low-medium heat)
  1. At the end of the hour, add the remaining of water.
  2. Stir to mix thoroughly.
  3. Remove the pan from the heat & cover loosely.
  4. Allow to stand at room temperature until 30 minutes before you plan to server the gumbo.
30 minutes before serving, add remaining Seafood
  1. About 15 minutes before serving, put the pan back on medium heat and bring to boil.
  2. Add the remaining shrimp, crabmeat, and scallops.
  3. Simmer until the shrimp turn pink (about 10 minutes).
    (You can add the Filet powder now, or allow guests to add to their own taste's later).
  4. Stir thoroughly once, cover the pan, and remove from heat.
  5. Allow to steep for 15 minutes before serving.
Recipe courtesy of: