Seafood Gumbo with Jasmine Rice (Do Bien Kho Cajun)

It's no mystery that Vietnamese really enjoy Cajun foods. I think it's the combination of spicy flavors, the use of seafoods, vegetables and the inclusion of rice. The ultimate Cajun dish is the Seafood Gumbo for my family. So much so that we had a huge pot of gumbo at our last family Christmas luncheon. Of course, with the Vietnamese motto of "I can't live a day without rice", you will see that the simple steamed white jasmine rice is a favorite with the gumbo among Vietnamese families, including mine. 

Seafood Gumbo and Jasmine Rice
Seafood Gumbo

RECIPE for 8 servings

1/2 cup all-purpose flour
1/2 cup vegetable oil
1 lb andouille sausage, sliced 1/4 inch thick
3 celery ribs, cut into 1/2-inch dice
1 medium onion, cut into 1/2-inch dice
1/2 of red and green bell pepper, cut into 1/2-inch dice
3 garlic cloves, minced
1 lb pound okra, sliced 1/4 inch thick
2-3 dried bay leaf
3 tablespoons filé powder
3 cups chicken stock
3 cups bottled clam juice
3 tablespoons Worcestershire sauce
3 large tomatoes, diced
1 lb crab claws
1.5 lb of shrimp, shelled and deveined
2 doz shucked oysters and their liquor (or canned)
Salt, to taste


1.  In a dutch oven or heavy-bottom soup pot, heat up the oil and add the flour. Constantly stir the flour to cook it until smooth. On medium heat, continue to stir until the roux turns a rich brown color, about 15 mins. Add the sausage, celery, onion, bell peppers, garlic, okra, tomato, bay leaf and cook for 10 mins, stirring, until the onion is translucent. Add the stock, clam juice, Worcestershire; bring to a boil. Reduce the heat to low and simmer for 30-45 mins, stirring every few mins.

2.  Stir in the filé powder and add shrimp, crab, oysters and their liquor. Season with salt and simmer gently for 2-3 mins to just cook the shrimp.

3. Serve over a plate of steamed jasmine rice and top with hot sauce/siracha!