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½ c. Vegetable oil
½ c. All purpose flour
3 c. Onions, chopped (approx. 1 large onion)
1 c. Bell pepper, chopped
1 c. Celery, chopped
2 Cloves, garlic, minced
2 T. SoLa Cajun Seasoning (use 1T. if you want it milder)
1 T. Salt
2-3 Bay leaves
1½ c. Okra (fresh or frozen, thawed)
12 oz Smoked link turkey sausage (or Andouille, if you would like a spicer sausage)
6 c. Chicken broth (reduced sodium)
2-3 lb Raw, peeled shrimp
3 Green onions, chopped

To make a quick roux: Whisk vegetable oil and flour in a heat-proof 1 or 2 quart Pyrex measuring bowl. Cover and put in the microwave oven for 5-7 minutes. Check after 4 minutes and stir. Roux should be a dark caramel color when ready.

Transfer roux to a large pot on the stove at med-high temperature. Add onions, bell pepper, celery, garlic and SoLa Cajun Seasoning to the roux and cook until tender but not brown. Add okra and sausage; cook 2 minutes. Pour in chicken broth; bring to a boil, then reduce to simmer for 45 minutes. Add shrimp and simmer for 15-20 additional minutes.

Hint: The gumbo is really better made the day before serving.

If you are making the gumbo the day before serving, omit the shrimp, cool and put gumbo mixture in the refrigerator, covered. Add shrimp on the day you are serving and follow above directions. Serve over rice. Add chopped green onions on top of the gumbo. Serves 8-10 people

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