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Quintessential Cajun Creole Gumbo + 3 Spectacular Variations

This spicy, Creole-style meal-in-a bowl is brimming with good taste.  This basic recipe is meant as a starting point; choose one of the five variations on the theme.

_DSC5273Quintessential Cajun Creole Gumbo + 3 Spectacular Variations

This spicy, Creole-style meal-in-a bowl is brimming with good taste.  This basic recipe is meant as a starting point only; choose one of the variations on the theme—and of course feel free to create variations of your own. The combination of white, black and cayenne pepper called for here produces a moderately hot soup.  Increase the cayenne if you want a spicier brew.

NOTE   Most traditional Creole gumbo recipes specify a dark roux, which is made by browning flour to a deep caramel color in oil or lard. This is what gives gumbo its distinctive nutty taste and aroma.

I’m including this step under only some of the variations however, because the basic recipe is another experience altogether and quite good as it is. If you want a brighter, lighter taste and appearance, leave out the roux.

Note   File powder is ground from sassafras leaves and available just about everywhere spices are sold.  It acts as a light thickener and also adds a distinctive, slightly smoky taste.

Roux
½ cup vegetable oil
½ cup all-purpose flour

Aromatics

2 cups chopped onion (1 medium-large onion)  
2 cups chopped celery (5 stalks celery)  
1 tablespoon peeled, minced garlic (3-4 cloves)

Spice Mixture
3 tablespoons file powder (dried, powdered sassafras leaves)
2 tablespoons Smokin’ Hot Cajun Spice
2 tablespoons smoked sweet paprika

one 28-ounce can (4 cups) diced tomatoes in juice

8 cups chicken stock, fish stock, or clam nectar (depending on variation below)

Peppers

2 cups cored, seeded and chopped green bell peppers (2 medium-large peppers)
1 cup cored, seeded and chopped yellow bell pepper (1 medium-large pepper)

Seasoning

2 tablespoons fresh lime juice
fine sea salt to taste

Accompaniment
2 cups raw medium or long grain rice, cooked
¼ cup chopped flat-leaf parsley
8 wedges of lime

  1. Make the roux: heat oil in a large soup pot, over medium heat, heat oil.
  2. Add flour and cook, stirring constantly, until deep golden brown, 12-15 minutes.
  3. Add aromatics: Add onion, celery, and garlic. Cover, and cook slowly for 3-4 minutes until beginning to soften.
  4. Add spices: Combine spices and add to the pot. Cook over low heat, stirring constantly, for about 5 minutes.
  5. Add tomatoes, tomato paste, and stock of choice.
  6. Stir to dissolve tomato paste, and then simmer slowly, partially covered, for 20 minutes.
  7. The soup should have thickened somewhat in this time and have a gorgeous full taste. If it’s too thin, simmer a little longer, uncovered. Conversely, if it’s too thick, add a little more stock.
  8. Add green and yellow bell peppers, and simmer for 3 minutes longer. (At this point it’s preferable (but not absolutely necessary) to let the soup cool, and then refrigerate overnight. This really develops the flavors. (This soup base freezes well also.)
  9. When you’re ready to serve, bring the soup just to a simmer.
  10. For variations, follow steps for one of the options below, if desired.
  11. Add lime juice and salt to taste.
  12. To serve, scoop ½ cup of hot rice just off-center in individual shallow soup bowls. Ladle the soup around the rice, garnish with parsley and lime wedges, and serve.

Makes about 14 cups of soup; serves 8 as a main course.

Variations

Shrimp and Smoked Andouille Sausage Gumbo

1 pound smoked andouille sausage, sliced into ¼-inch rounds
1 pound medium prawns, shelled and deveined, with tails left on 

  • After Step 1, add sausage and sauté to brown lightly, about 3 minutes.
  • Continue with Step 2.
  • At Step 7, add prawns, stirring them into the hot soup. They will cook (turn pink) almost instantly.
  • Continue with Step 8.

Shellfish Gumbo

1 pound manila clams
1 pound medium prawns, shelled and deveined, with tails left on 

  • At Step 7, add clams, cover, and keep simmer for 4 minutes, until shells are fully open.
  • Uncover, and add prawns, stirring them into the hot soup. They will cook (turn pink) almost instantly.
  • Continue with Step 8.

Green Gumbo (Gumbo Z’herbes)

3 pounds mixed greens, such as mustard, beet, collard, or turnip greens, kale, spinach, and swiss chard, trimmed and chopped
1 bunch parsley, chopped
1 bunch green onions, chopped
1/2 small green cabbage, chopped

  1. In a large heavy pot over medium heat, heat oil. Add flour and cook, stirring constantly, until deep golden brown, 12-15 minutes.
  2. Continue with Step 2.

Cookin’ with Gas (inspiration from around the web)

Copyright 2021 Susan S. Bradley. All Rights Reserved.

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