This Spicy Gumbo Will Grab Your Attention And Turn On Your Taste Buds

Spicy Gumbo

Spicy gumbo is a beloved dish in Cajun country. This is as it should be because millions of gumbo lovers crave that hot and tantalizing flavor peppers add to Louisiana's most famous dish.

This recipe is not meant to make you sweat. No way. The level of heat is intended to provide just the right amount of tingle to make you say yuuummmmm that is so good.

Peppery hot is a recent phenomenon to Louisiana food made popular by celebrity chefs. Because of this many people assume Cajun cooking must be hot. Not so. Although a little cayenne pepper or Tabasco is used in many recipes, the dishes are not hot but have just a little zip to make it interesting.

This recipe is snappy and zippy with a spirited flavor that is not intended to burn. You will love it. Guaranteed.

Spicy Gumbo


2 cups flour

1 cup vegetable oil (corn oil is best)

2 cups chopped onions

1 cup chopped green pepper

1 cup chopped celery

3 large garlic cloves finely diced

3 bay leaves

2-10 ounce cans Ro*Tel tomatoes

1/2 teaspoon cayenne pepper

5 boneless chicken breast halves cut into bite size pieces

3 cups andouille chopped (any lean smoked sausage will work)

1 ten ounce package frozen cut okra

1/2 teaspoon Tony Chachere's original creole seasoning (or 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/8 teaspoon cayenne pepper)

1 teaspoon Tabasco

3 tablespoons chopped parsley

3 Quarts chicken stock

1/4 cup chopped green onion


Place oil and flour in a large heavy pot and make a dark brown roux. When roux is color of milk chocolate add onions, bell pepper, celery and garlic. Saute' for 6-8 minutes until vegetables are soft.

You will need a pot of at least a 6 quart size to handle the volume of this recipe. If your roux pot is not big enough you can transfer the roux to a large pot then add the rest of the ingredients. This is common practice.

Add chicken stock, bay leaves, andouille, Tony Chachere's seasoning, Ro*Tel tomatoes, cayenne pepper, Tabasco and parsley. Allow this to simmer uncovered for 1 hour.

Add chicken and saute' 1 more hour stirring every 15 minutes.

Serve with rice and sprinkle chopped green onions as a garnish and to add flavor. Include a fresh garden salad with warm french bread. Will serve 10 to 12.

Try these Spicy gumbo recipes

Spicy Creole Gumbo

Spicy Crawfish Gumbo

Spicy Catfish Gumbo

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