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–+ servings
Finished cajun chinese gumbo recipe

Cajun-Chinese Gumbo

Dennis
A Cajun and Chinese gumbo fusion recipe that pulls ingredients from both cuisines.
5 from 3 votes
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Prep Time 15 mins
Cook Time 2 hrs 45 mins
Course Main Course
Cuisine American, Chinese
Servings 10 people
Calories 791 kcal

Equipment

  • 1 large pot

Ingredients
  

The Roux

  • 1 cup flour
  • ¾ cup bacon drippings
  • 1 green bell pepper diced
  • 1 yellow onion diced
  • 1 cup celery chopped
  • 2 cloves garlic minced

The Stock

  • 3 quarts water
  • 6 beef bouillon cubes
  • 1 tbsp sugar
  • salt to taste
  • 4 bay leaves
  • ½ tsp dried thyme
  • 2 tbsp hot sauce
  • ½ tsp Chinese five spice powder
  • ½ cup Szechuan peppercorns crushed
  • 14.5 oz stewed tomatoes 1 can
  • 6 oz tomato sauce 1 can
  • 1 lb andouille sausage sliced
  • 2 tsp gumbo file

The Okra

  • 2 tbsp white vinegar
  • 2 tbsp bacon drippings
  • 2 cups okra chopped

Finishing Touches

  • 1½ lbs fish balls
  • 1 tbsp oyster sauce
  • 2 lbs shrimp
  • 2 tsp gumbo file
  • 3 cups rice

Instructions
 

The Roux

  • Combine the 1 cup of flour with 3/4 cup of bacon drippings in the pot on medium heat. Let it darken while stirring continuously. Do not let it burn. Remove from heat once the color is a dark brown, like mahogany. Should take about 30 minutes. Continue stirring for a few minutes after it is off burner.
  • Add the pepper, onion, celery, and garlic. Return to burner and set heat to medium low. Saute for 10-15 minutes or until veggies are tender.

The Stock

  • Boil the water and bouillon cubes in a separate pot, stirring til cubes are dissolved. Then, add water to roux, stirring til combined. Put heat on low.
  • Add the other stock spices, herbs, the sausage, and the tomatoes. Simmer it on low heat for an hour, after 45 minutes add 2 tsp of gumbo file.

The Okra

  • Melt 2 tbsp of bacon drippings in a skillet. Add the okra and the vinegar. Saute for 10 minutes over medium heat. Add into gumbo pot.

Finishing Touches

  • Add the fish balls, oyster sauce, and 2 more tsp of gumbo file. Simmer for another 45 minutes, add shrimp after 30. Serve with a scoop of rice in the middle.

Nutrition

Calories: 791kcalCarbohydrates: 71gProtein: 42gFat: 36gSaturated Fat: 13gCholesterol: 286mgSodium: 2216mgPotassium: 717mgFiber: 3gSugar: 5gVitamin A: 396IUVitamin C: 26mgCalcium: 217mgIron: 5mg
Keyword cajun food, cajun-chinese gumbo, chinese gumbo, fish gumbo, gumbo, gumbo recipe, gumbo without powder, how to make a roux, how to make gumbo, okra, roux, sausage, shrimp, soup
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