To Stir Or Not To Stir …..Zydeco Gumbo

For many New Orleanians, the rice is an essential component to our Gumbo. But, the very important question still exists…Do you stir in the rice or not? Some people like the texture of the rice, especially as it soaks up the Gumbo flavors. Others, believe that the rice is simply a filler, and that the Gumbo with seafood in a good roux is the best way to eat it. The decision is yours as you try your cooking hand at Mulate’s Famous Zydeco Gumbo.



2 medium onions, diced
1 medium bell pepper, diced
3 stalks celery, diced
5 cloves garlic, diced
3 pkg. frozen cut okra, 10 oz. each
1 tbsp. oil
1 tbsp. Mulate’s Cajun Seasoning
½ tsp. cayenne pepper
½ tsp. black pepper
4 qt. water
1 cup roux (see recipe)
1 lb. 50/60 count shrimp, peeled
2 lb. boneless, skinless chicken thighs, trimmed and cut into smaller pieces
1 lb. smoked sausage, sliced ¼ inch thick
3 cups cooked white rice

In a large soup pot, sauté onions, bell pepper, celery, garlic, and okra in oil for about 20-30 minutes. Add seasonings and stir until blended. Add water and bring to a boil. Add roux and stir until dissolved. Add shrimp and chicken pieces; bring back to a boil. Continue to boil for approximately 40 minutes. Add smoked sausage; boil for 10 minutes. Turn off the heat and let the gumbo rest for 30-45 minutes. Serve over white rice. Serves 6-8. This is a customer favorite!