Doguet's Cajun Gumbo-Authentic Cajun Seafood Gumbo

Makes about 6 to 8 servings


16 oz. Doguet’s roux

4 quarts water

2 lbs. fresh cleaned shrimp

1 can or 1 lb. fresh crabmeat

1 pint oysters

1 large onion (chopped)

1 bell pepper (chopped)

2 pods garlic (chopped)

2 stalks celery (chopped)

1/2 cup diced green onions

1/2 cup chopped parsley

1 lb. (2 cups) uncooked Doguet’s rice


Dissolve roux in water over medium heat then let boil 1/2 hour. Add chopped vegetables and cook over low heat for 1/2 hour. Follow instructions on Doguet’s rice package for cooking rice. Add all seafood, chopped green onion and parsley and simmer for 15 minutes, or until seafood is fully cooked. Serve over cooked Doguet’s rice.

Laurie Blumanthal