🔥 Ricks Cajun Striper & Shrimp Gumbo (Camp Style)

🥘 Ingredients

Protein

• 1 lb fresh fish (catfish, striper, redfish, or even crappie – cut into chunks)

• 1 lb shrimp (peeled & deveined)

Base

• 1/2 cup vegetable oil

• 1/2 cup all-purpose flour (for roux)

• 1 large onion (diced)

• 1 green bell pepper (diced)

• 2 celery stalks (diced)

• 4 cloves garlic (minced)

Liquid & seasoning

• 6 cups seafood stock (or chicken stock if needed)

• 1 can diced tomatoes (optional – more Creole if you include it)

• 2 bay leaves

• 1–2 tsp Cajun seasoning

• 1/2 tsp cayenne (adjust heat)

• 1 tsp smoked paprika

• Salt & black pepper to taste

Extras

• 1 cup sliced okra (optional but traditional)

• 1 tsp Worcestershire sauce

• Green onions & parsley (for garnish)

🔥 Step-by-Step Directions

1. Make the Roux (this is EVERYTHING)

• Heat oil in a heavy pot (Dutch oven is perfect)

• Slowly whisk in flour over medium heat

• Stir constantly for 15–25 minutes until it turns a dark chocolate brown

👉 Don’t rush this — this is where all your flavor comes from.

2. Build the Base

• Add onion, bell pepper, celery (the “holy trinity”)

• Cook 5–7 minutes until softened

• Add garlic and cook another minute

3. Add Liquid & Simmer

• Slowly stir in stock (don’t dump it all at once)

• Add seasoning, bay leaves, Worcestershire, and tomatoes (if using)

• Bring to a simmer for 30–45 minutes

4. Add Fish & Shrimp LAST

• Add fish first → cook ~5 minutes

• Add shrimp → cook another 3–5 minutes

👉 Don’t overcook — that’s the biggest mistake people make

5. Finish It Off

• Taste and adjust seasoning

• Remove bay leaves

• Stir in green onions & parsley

🍚 How to Serve

• Over white rice

• With hot sauce on the side

• Cold beer or a little bourbon at deer camp 👍

🔥 Camp Tip (you’ll appreciate this one)

If you're cooking this at deer camp or on the dock:

• Make the roux at home and bring it in a jar

• Or use a cast iron pot over low fire and take your time — worth it