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December 14th, 2015

How To Make Gumbo Roux From Scratch

My Cajun friend, Adelaide, makes the absolute best Seafood Gumbo west of Sabine Pass. While I know other Cajun folks who “cheat” and get their roux from a jar, Adelaide says there is no substitute for homemade roux and delicious seafood gumbo. I spent the afternoon with Adelaide and got her to teach me how to make gumbo roux from scratch like her mother taught her. Here are the ingredients for your list on Path Me Food.

Homemade Gumbo Roux

Gumbo Roux from Scratch

– Flour, 1 cup
– Oil, 1 cup
– 1 Onion, chopped
– Cold Water, 5 cups
– ½ Bell Pepper, chopped
– 1 Celery Stalk, chopped
– Chives, chopped
– Salt
– Pepper
– Cayenne Pepper
– Garlic Salt
– 1 ½ lb. Shrimp, shelled and de-veined
– Crab Meat, 2 cups

Heat the oil in a heavy pot on medium heat. Slowly add the flour in a bit at a time, STIRRING the mixture CONSTANTLY.  Add more flour as it dissolves.  This is the key to the roux! (You cannot quit stirring this mixture!  Make sure to scrape the bottom of the pot so the mixture does not stick to the bottom.  Also, be sure to have your onion chopped already!)  Once all the flour has been added, keep stirring until the roux becomes a pretty chocolate color. (This will take about 15 minutes).

Add the onions and continue to stir until the onions become translucent.

Chef’s Note:  At this point in the video, Adelaide removes about 1/2 of the homemade roux to freeze and saves it for another batch of gumbo.  If you are feeding a lot of people, you can leave in all the roux and double the rest of the ingredients!

Add in the cold water.  While it is heating up, chop the bell pepper and celery.  Add bell pepper, celery to the roux and season to taste.  Let slow boil for 30 minutes, stirring occasionally.  (This is your chance to shell and de-vein the fresh shrimp. Add some spice to your shrimp with cayenne pepper and salt.)

When the vegetables are about cooked, add the shrimp and crab meat for about 10 more minutes.  Add in the chives and stir it all.

By this time you should have made some white rice.  Put it in the bottom of a bowl, add your seafood gumbo and enjoy!  It will taste that much better since you made your Cajun roux from scratch!  Thanks for sharing, Adelaide!  Can’t wait for the next Cajun cooking lesson!

Chef’s Note:  If you or your guests are allergic to seafood or shellfish, be sure to make the chicken and sausage version and be sure to cook the sausage and chicken separately, draining off any grease before adding it to the gumbo. The delicious roux from scratch steps stay the same.

Optional Ingredients: Fresh oysters, okra, chicken or sausage

Don’t forget to make your grocery list at Path Me Food!

Watch the VIDEO for making this delicious Seafood Gumbo from Scratch and Subscribe to our cooking channel.

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