Cajun Seafood Gumbo

Serves 10 to 12
2 Member Ratings
An authentic southern favorite recipe ... make your own roux, sauté celery, onions, bell pepper, and add spices, sausage, fish and shrimp.

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2 cups cooked Blue Ribbon® White Rice
2 Tbsps flour
3 Tbsps shortening
1 cup rib of celery, diced
1 onion, diced
1 green bell pepper, diced
2 each garlic cloves, chopped
1/2 can tomato paste
1 quart water
2 quarts chicken broth
1 can (8 oz.) clam chowder
1 bay leaf
1/8 tsp dried thyme leaves
2 tsps salt
1/2 tsp ground black pepper
1/2 tsp ground red pepper (cayenne)
1 lb link sausage, sliced
1 pkg (12 oz.) frozen perch fillets, cut in squares
1 pkg (10 oz.) frozen cut okra, thawed and drained
1 lb shrimp, cooked
2 each parsley (optional)
1 tsp filé

Cooking Directions

Prepare rice according to package directions.

Make roux by browning flour in melted shortening; add celery, onions and bell pepper; cook slowly until onion is clear. Add other ingredients with exception of shrimp, file and parsley. Simmer for at least 1 hour. Add shrimp about 10 minutes before serving. Just before serving, add filé and parsley. Serve over hot cooked rice.
Aroma® #1 Rice Cooker Brand
Recipe Tip: Do you have a rice cooker? To prepare the rice for this dish … Add white rice and water to the inner pot of your Aroma® Rice Cooker. Press the Cook Switch or set to White Rice. When the rice cooker beeps, it’ll keep your rice perfectly warm and ready to serve with this delicious gumbo.
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