Cajun Gumbo Favorite Recipe
Cajun gumbo Favorite Recipe is a classic dish from the Louisiana region of the United States and has a rich history rooted in the diverse cultural heritage of the area.
Cajun cuisine is a blend of French, African, Native American, and Spanish flavors and cooking techniques, and gumbo is a prime example of this cultural fusion. The dish is thought to have originated with the West African people brought over as slaves to the Gulf Coast region, who used okra as a thickening agent in their stews, much like the French used roux. Over time, these stews came to incorporate ingredients and cooking methods from other cultures, resulting in the unique and flavorful dish we know as Cajun gumbo.
Cajun gumbo typically includes a mixture of meats, seafood, vegetables, and spices in a flavorful broth, thickened with
Cajun Gumbo with different meat options:
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 2 large onions, chopped
- 2 bell peppers, chopped
- 4 celery stalks, chopped
- 5 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp dried oregano
- 8 cups chicken or vegetable broth
- 2 bay leaves
- Salt and pepper, to taste
- 1 lb andouille sausage, sliced (or any other sausage of choice)
- 1 lb chicken breast, diced (or shrimp, crawfish, or crab meat)
- 1 cup long-grain white rice, cooked
- Chopped green onions, for garnish
- 2 Cups + Okra, as much as you wish will help thicken
- In a large pot or Dutch oven, heat the oil over medium heat.
- Add the flour and whisk constantly until the mixture turns a deep golden brown, about 15-20 minutes. This is the roux, the base of the gumbo.
- Add the onions, bell peppers, celery, garlic, thyme, paprika, cayenne pepper, and oregano to the roux, and stir to combine. Cook until the vegetables are soft and fragrant, about 5-7 minutes.
- Slowly add the broth to the pot, whisking constantly to avoid lumps. Add the bay leaves, salt, and pepper, and bring the mixture to a boil.
- Reduce heat to low and let the gumbo simmer for 30 minutes, stirring occasionally.
- Add the sliced sausage and diced chicken (or other meat of choice) to the gumbo and continue to simmer for another 20-30 minutes, until the meats are fully cooked.
- Add your Okra as much as you wish it helps thicken.
- Serve the gumbo over cooked white rice, garnished with chopped green onions.
Enjoy your delicious Cajun Gumbo with different meat options!
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