Blue Bayou Gumbo Recipe

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Blue Bayou Gumbo

Blue Bayou Gumbo

Gumbo with rice, celery, tomatoes, okra and a dash of cayenne pepper


  • 2 oz. Butter
  • 1 1/2 Gallon of Chicken Stock
  • 1 Cup Onions, Diced
  • 12 oz. Chicken, Steak or Seafood, Diced
  • 2 Cup Okra, cut
  • 1 1/2 tsp. White Pepper
  • 2 Tbsp. Gumbo File
  • 2 oz. Flour
  • 1 Cup Celery, Diced
  • 8 Cups Rice, Cooked
  • 2 Cups Tomatoes, Diced
  • To Taste Salt
  • 2 tsp. Cayenne Pepper
  • 4 oz. Roux (2 oz. Flour & 2 oz. Butter)


  1. Melt butter in a saucepan; add flour to make a roux (mix butter and flour).
  2. Cook for about 15 minutes, stir constantly, add the onion and celery. Cook for 5 minutes.
  3. Add the stock and make sure the roux is dissolved completely. Simmer for 10 minutes.
  4. Add the remaining ingredients and return to a simmer. Adjust salt to taste at the end.
  5. If you are adding seafood, add it at the very end and make sure it is completely cooked.
  6. Mix well and serve.

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