Gumbo Is One of the All Time Favorite Cajun Recipes
Now that we've discussed what Cajun cuisine is, let's talk about one of the all time favorite Cajun recipes...
Gumbo! It is sort of like a very thick stew, which is served over rice.
All gumbos start with a dark roux, which adds a delicious, unmistakable, rich flavor.
Almost always okra is used, it adds a nice flavor but also serves to thicken the gumbo.
Experiment with different meats and vegetables until you find a combination that suits your taste, a good starting point would be onions, celery, bell peppers, okra, chicken, and sausage (or seafood if you prefer).
Remember that successful dishes are dependent upon having good quality fresh ingredients, and time enough to prepare them without being rushed.
To make a truly scrumptious pot of Gumbo will be an all day affair.
Now I'll share my favorite recipe for Gumbo with you here: You must prepare this broth recipe before you begin making the gumbo.
broth ingredients: 1 turkey carcass (leftover from Thanksgiving is perfect) or 2 chicken leg quarters, 3 stalks (ribs) of celery cut into 4 inch pieces, 2 medium onions quartered, 1/2 teaspoon of salt, 1 tablespoon black peppercorns or black pepper, 4 bay leaves, approximately 1/2 gallon water Combine all ingredients in a large stockpot.
Bring to a boil, reduce heat and simmer at least two hours until everything is very tender, stirring occasionally and adding more water if needed to ensure about four cups of broth.
Remove from the heat and let cool, at least an hour.
Then strain through a large colander, and reserve the broth.
Remove all the bones from the meat and vegetables mix, and set aside also.
* note that gumbo is served over hot cooked rice, and I find it convenient to make during the last half hour while the gumbo is simmering * gumbo ingredients: 3/4 cup vegetable oil, 3/4 cup all purpose flour, 2 chopped onions, 1 chopped sweet bell pepper (red, yellow, and/or green), 1 stalk celery chopped, 1/2 teaspoon salt, 1 teaspoon cayenne pepper (or any red pepper), 2 teaspoons cajun seasoning, 1 pound smoked sausage or kielbasa chopped, 1 tablespoon chopped parsley, 6 green onions chopped (scallions), reserved broth, meat and vegetables.
Combine the oil and flour in a large heavy pot.
Cook over medium heat, stirring slowly and constantly with a heavy wooden spoon for 30 to 60 minutes until you have a dark brown roux the color of chocolate.
It will be very thick and you'll be tempted to add water, but don't do it as that will ruin this thickening agent (roux).
Meanwhile, in a large bowl season the fresh onions, bell peppers, and celery with the salt and red pepper, then set aside.
When your roux is dark and ready, add the seasoned vegetables to it and stir to coat, then add the sausage and continue to cook for 5 minutes, stirring to coat well.
Now add the cooled broth, the reserved meat and vegetables, and cajun seasoning and bring to a boil.
Reduce the heat to medium low and simmer uncovered, stirring occasionally, for about one hour.
Then add the parsley and green onions, and cook an additional 30 minutes or so, to combine all the flavors.
The longer you simmer this the thicker it will get, you're looking for a consistency thicker than soup but thinner than gravy.
When it's as thick as you like, turn the heat off and if needed, adjust the seasonings to taste.
The best way to serve up this deliciousness is to spoon some hot cooked buttered rice into the bottom of a large soup bowl then ladle the gumbo goodness up on top.
This serves six generously.
Gumbo! It is sort of like a very thick stew, which is served over rice.
All gumbos start with a dark roux, which adds a delicious, unmistakable, rich flavor.
Almost always okra is used, it adds a nice flavor but also serves to thicken the gumbo.
Experiment with different meats and vegetables until you find a combination that suits your taste, a good starting point would be onions, celery, bell peppers, okra, chicken, and sausage (or seafood if you prefer).
Remember that successful dishes are dependent upon having good quality fresh ingredients, and time enough to prepare them without being rushed.
To make a truly scrumptious pot of Gumbo will be an all day affair.
Now I'll share my favorite recipe for Gumbo with you here: You must prepare this broth recipe before you begin making the gumbo.
broth ingredients: 1 turkey carcass (leftover from Thanksgiving is perfect) or 2 chicken leg quarters, 3 stalks (ribs) of celery cut into 4 inch pieces, 2 medium onions quartered, 1/2 teaspoon of salt, 1 tablespoon black peppercorns or black pepper, 4 bay leaves, approximately 1/2 gallon water Combine all ingredients in a large stockpot.
Bring to a boil, reduce heat and simmer at least two hours until everything is very tender, stirring occasionally and adding more water if needed to ensure about four cups of broth.
Remove from the heat and let cool, at least an hour.
Then strain through a large colander, and reserve the broth.
Remove all the bones from the meat and vegetables mix, and set aside also.
* note that gumbo is served over hot cooked rice, and I find it convenient to make during the last half hour while the gumbo is simmering * gumbo ingredients: 3/4 cup vegetable oil, 3/4 cup all purpose flour, 2 chopped onions, 1 chopped sweet bell pepper (red, yellow, and/or green), 1 stalk celery chopped, 1/2 teaspoon salt, 1 teaspoon cayenne pepper (or any red pepper), 2 teaspoons cajun seasoning, 1 pound smoked sausage or kielbasa chopped, 1 tablespoon chopped parsley, 6 green onions chopped (scallions), reserved broth, meat and vegetables.
Combine the oil and flour in a large heavy pot.
Cook over medium heat, stirring slowly and constantly with a heavy wooden spoon for 30 to 60 minutes until you have a dark brown roux the color of chocolate.
It will be very thick and you'll be tempted to add water, but don't do it as that will ruin this thickening agent (roux).
Meanwhile, in a large bowl season the fresh onions, bell peppers, and celery with the salt and red pepper, then set aside.
When your roux is dark and ready, add the seasoned vegetables to it and stir to coat, then add the sausage and continue to cook for 5 minutes, stirring to coat well.
Now add the cooled broth, the reserved meat and vegetables, and cajun seasoning and bring to a boil.
Reduce the heat to medium low and simmer uncovered, stirring occasionally, for about one hour.
Then add the parsley and green onions, and cook an additional 30 minutes or so, to combine all the flavors.
The longer you simmer this the thicker it will get, you're looking for a consistency thicker than soup but thinner than gravy.
When it's as thick as you like, turn the heat off and if needed, adjust the seasonings to taste.
The best way to serve up this deliciousness is to spoon some hot cooked buttered rice into the bottom of a large soup bowl then ladle the gumbo goodness up on top.
This serves six generously.
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