Description
A rich Cajun stew with a deep, nutty roux, the holy trinity of vegetables, smoky halal-certified sausage, and plump shrimp. Filé powder adds an earthy finish to this flavorful, hearty dish.
Ingredients
Peanut oil (or vegetable oil) 1/2 cup (120 ml)
All-purpose flour 1/2 cup + 2 tbsp (90 g)
Green bell pepper 1, chopped
Onion 1 medium, chopped
Celery stalks 3, chopped
Garlic cloves 4, minced
Cajun seasoning 1 tablespoon
Chicken stock or shellfish stock 1 quart (950 ml)
Water 1 cup
Worcestershire sauce 2 teaspoons
Halal smoked beef or chicken sausage 8–12 oz (225–340 g), sliced
Shrimp 2 lb (907 g), peeled and deveined
Salt and pepper to taste
Green onions 3–5, chopped
Filé powder 1 tablespoon (optional)
Hot sauce (e.g., Tabasco) to taste, serve on the side
Instructions
Heat peanut oil in a large Dutch oven over medium-high heat for 1–2 minutes
Whisk in flour, reduce heat to medium, and stir constantly until the roux turns the color of peanut butter
Add vegetables (pepper, onion, celery) and sauté until softened
Mix in minced garlic and Cajun seasoning, stirring 1–2 minutes
Pour in stock, water, and Worcestershire sauce, stirring to combine roux
Return halal sausage to the pot, stir well, and simmer 30 minutes
Remove sausage, add shrimp, and cook 10–15 minutes until pink
Stir back in the sausages, add green onions, and season with salt and pepper
Sprinkle filé powder over the gumbo just before serving
Notes
Ensure halal smoked sausage is free from pork/alcohol
Adjust stock quantity if needed for desired consistency
Optional filé powder can be omitted for texture preference
If using store-bought Worcestershire sauce, verify halal certification
- Prep Time: 15
- Cook Time: 45
- Category: Dinner
- Method: Stewing
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 5g
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 150mg