Gumbo is a Cajun/Creole specialty that is a mainstay of Bayou cuisine. It’s a thick, stewlike dish that can have many ingredients including vegetables such as okra, tomatoes and onions and one or several meats.
My first lesson in making this dish was in a class titled “On the Bayou: Cajun Cuisine.” Brian Casson is a great Home Chef originally from the Florida Panhandle. I loved the class it and have been experimenting with Gumbo, Sauce Piquant, and Jambalaya ever since. We even learned how to make our own Cajun seasoning. Gumbo has emerged as a favorite dish for both myself and family.
|The Gumbo Preparation is complete|
Chicken and Sausage Gumbo:
1/4 cup butter
1/4 cup flour
1/2 cup celery, coarsely chopped
1 cup onion, coarsely chopped
1/2 cup bell pepper, coarsely chopped
1 cup okra, sliced
2 cups diced tomatoes
2 chicken breasts, diced
1 quart chicken stock
1/4 cup Cajun seasoning.
12 oz. andouille sausage (or smoked sausage)
1 Tablespoon worcestershire sauce
Steamed basmati rice
In a Rondeau pot cook butter and flour over medium heat until you have a medium dark roux (chocolately texture), about 10-12 minutes. Add celery, bell peppers, onions, and okra, cook for about 5 minutes. Add Cajun seasoning, chicken, and sausage and saute until chicken becomes opaque, about 5 minutes. Add tomatoes, worcestershire sauce and chicken stock. Simmer for 30 minutes; sauce will thicken. Serve with steamed basmati rice and file (fee-lay).
|I only wish I could save the aroma as part of the photo|
Culinary Note: You will notice in many dishes that the flavor base is onions, carrots, and celery; commonly referred to as mirepoix. In the Southern United States, they replace the carrots with bell peppers (such as in this dish), and refer to it as “The Holy Trinity.”
|The “Holy Trinity” and Roux|
This dish is an explosion of flavors which all compliment each other. There is a strong spicy bite with a hint of sweetness which leaves you craving more. Each time I make this, I eat too much; as does everyone around me. I hope you love it as much as we do.
|My Nephew Sam who is fast becoming a fabulous Cook. He did all the cooking that evening.|
I am looking forward to planning a trip to the Louisiana Bayou to enjoy more authentic Cajun fare.