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Cajun Gumbo Recipe

Ingredients

How to make it

  • Make a Roux with the oil and flour. -- mix oil and flour together in a pot over med/high heat. Stir constantly with a whisk for 5 min. Reduce heat to medium and stir for 10 - 15 min until the mix turns the color of a tarnished penny. Do not stop stirring - otherwise it will burn very quickly and give your meal a funny taste. * This can be made ahead of time. It needs to cool a little before going into the crock pot.
  • Put water and bullion cubes in crock pot. Set crock pot to LOW setting.
  • Add roux, salt, pepper, cayenne, and mashed garlic. Stir, and try to mash up bullion cubes if they have not dissolved.
  • Add all vegetables, chicken, and sausage. Stir.
  • Cover and cook on low for 6 - 7 hours. * if you are home while this is cooking, you may want to check and adjust he spices from time to time. I always end up adding a few more dashes of cayenne pepper.
  • About 1/2 hour before serving, season raw scallops with a mix of salt, pepper, cayenne pepper, and garlic powder. Pan fry in a little olive oil for about 5 min or until scallops are cooked through. * do not overcook - otherwise they will become rubbery.
  • Cut scallops into quarters and add to crock pot. Also add shrimp pieces. If the crock pot mix looks done, you can go ahead and serve, or let seafood soak up some flavor for a little while.
  • I serve this over Zatarains brand Dirty Rice (no meat added) or Red Beans and Rice. And of course my home-made Vegan Skillet Cornbread. Put a bottle of Tabasco Sauce on the table for those who like their Gumbo flamin' hot!
  • :-)

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The Cook

stovetopgoddess Ventura, CA

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