Scott's Gumbo Recipe

This will come out unbelievably hot. To temper the heat, substitute pablano or jalapeno peppers and cut down on white/red/black pepper mixture I often make this with 2-3lbs of shrimp, skipping the scallops and whitefish. I also eyeball (and that�s a *VERY* loose term the veggie amounts. Usually I go for a pile of, each) You can add chicken, and non Cajun sausage (in addition to the andouille) as desired in place of seafood if you wish

21 ingredients
14 steps
Added Oct 8, 2025
soup and stews american seafood spicy creole cajun

Ingredients

  • 2 cup Onions (Diced)
  • 1 1/2 cup Green Bell Peppers (Diced)
  • 1 cup Celery (Diced)
  • 2 cup button Mushrooms (Halved)
  • 3 garlic cloves (large)
  • 1 habanero (finely diced)
  • 10 slices thick cut bacon
  • 1 pound andouille
  • 1 pound shrimp
  • 1/2 pound scallops
  • 1 pound white fish
  • 2 bay leaves
  • 1/2 teaspoon thyme
  • 1/4 teaspoon salt
  • 1 1/2 teaspoon white pepper
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper
  • 2 teaspoon gumbo file
  • 5.5 cup chicken stock
  • 1 item butter
  • 3/4 cup flour

Instructions

  1. 1

    First of all there�s an art to cooking and it starts by doing the washing up you�ve been putting off all day and putting all the pots away.

  2. 2

    Grill (broil) the bacon until its crispy and crunch; then put it on a plate to cool and set it to one side

  3. 3

    Prepare all of the vegetables, mushrooms, garlic, and habanero/jalapenos. Put them all in separate bowls except for the hot peppers and garlic which can go together.

  4. 4

    Chop up the Cajun style sausage in 1/4 inch pieces slicing at a 45d angle

  5. 5

    Mix the salt, thyme, oregano, gumbo file and the white black and red pepper together in a cup and set to the side.

  6. 6

    Wash up everything

  7. 7

    Put the chicken stock in a large pan and bring to a boil, then put back on a low simmer on back burner

  8. 8

    Using med � med/high heat melt � cup of butter in a large heavy skillet until it starts to bubble. Gradually ad the flour using a whisk and stirring constantly until the roux is darkis redish brown. Remove skillet from heat stirring while it cools so it does not stick.

  9. 9

    Maintain stock at a low simmer anding the roux stirring in one spoonful at a time.

  10. 10

    1 Clean everything

  11. 11

    1 Melt butter into skillet sautee celery, bell peppers, onions for 5m each then add the next. Add hot peppers and garlic then mix of spices in the cup. Saut� for another minute then add whole thing to the stock.

  12. 12

    1 Add andouille and bacon to the stock

  13. 13

    1 Simmer and stir the whole thing for a couple of hours

  14. 14

    1 Put in the fridge to get along overnight.

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