How to make it

  • For Roux Sauce

  • In medium heavy pot or pan(I used cast iron, and recommend it, but IF you are new to roux making, then maybe use a deeper sauce pan, because the stirring process of this is important, but if it splatters, you will feel it for days, so BE CAREFUL!) stir flour into the oil and add butter. Heat over medium temp, stirring near constantly, for about 25-20 minutes to get a medium roux. (see roux making tips online, if desired:)
  • Remove from heat and sprinkle with filé and set aside.
  • Partially prebake pizza crust in a 400 oven for about 5-7 minutes(check your package directions, if using store bought, but you want to bake it about half the time of the full recommended cook time)
  • In large cast iron skillet, melt 2T butter and add the celery.
  • Cook over medium heat, stirring occasionally, until tender, about 10 minutes.
  • Add Andouille, onion, bell peppers, okra, garlic, Cajun seasoning and a few dashes of hot sauce.
  • Cook until all are heated through.
  • Add shrimp and cook JUST until shrimp are beginning to curl and turn pink. Don't over cook them.
  • Stir tomato sauce into slightly cooled roux.
  • Taste veggie mix and add salt and pepper, if needed(depending on the seasoning used, and the sausage)
  • Spread the roux sauce in a light layer over each pizza crust.
  • Top with the veggies, sausage and shrimp.
  • Crumble goat cheese over the top
  • Bake for another 8-10 minutes, or so, until all is heated through, shrimp is done and crust is fully cooked.
  • Serve with more hot sauce and a Barqs! ;-)
  • *this sauce is true to roux form and sticky and rich! This pizza could still be made just using a spicy tomato sauce, if desired, but as written gives you a fun Gumbo experience :)

Reviews & Comments 1

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  • sitbynellie 6 years ago
    I like the look of this recipe, gumbo in pizza form! You're a truly inventive cook. I love your recipes.
    Hope you had a great Thanksgiving!
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