Saturday, October 10, 2020


 Here is another recipe for Cajun gumbo with andouille sausage, chicken, and shrimp. If you can't find andouille sausage, substitute kielbasa.  This is a great dish to serve to company.  "Jambalaya and crawfish pie and filé gumbo. For tonight I'm gonna see my ma cher a mio.  Pick guitar, fill fruit jar and be gay-o.  Son of a gun, we'll have big fun on the bayou."

4 slices applewood bacon, cut into small pieces
24 oz to 2 lbs smoked andouille sausage, halved lengthwise, and sliced into ¼-inch pieces
2 boneless chicken breasts or 4 boneless chicken thighs, cut into 1-inch cubes.
3 T avocado oil
3 T unsalted butter
½ cup all-purpose flour
1 large yellow onion, diced
1 large green bell pepper, diced
3 stalks celery, diced
4 cloves garlic, minced or pressed
3 T Cajun Seasoning (recipe follows)
1 t smoked paprika
½ t cayenne pepper (if you want a little more heat)
1 T Worcestershire sauce
4 bottles clam broth
1 bottle Abita beer or other amber beer
2 bay leaves
Sea salt and freshly ground black pepper
1 cup sliced okra
1 lb large shrimp, peeled and deveined
1 T filé powder (dried and ground leaves of the North American sassafras tree)

Steamed rice
1 bunch chopped scallions, for garnish 
Louisiana or Crystal hot sauce, for the table

In a large cast-iron pot or Dutch oven, fitted with a lid, add the bacon pieces and cook until brown.
Remove with a slotted spoon to a large bowl and set aside.
Add the sausage and cook until light brown, about 3 to 4 minutes.
Remove with a slotted spoon to the large bowl with the bacon.
Add the chopped chicken and cook until light brown, about 4 minutes.  Remove with a slotted spoon to the same bowl.

Add the oil and butter to the pot and in whisk the flour.
Cook over medium-high heat, stirring constantly. 
Let the roux cook until it’s the color of peanut butter.
Lower heat to medium-low and let roux cook until it’s the color of an old copper penny, about 5 to 8 minutes more.

Stir in the “holy trinity” of onion, bell pepper, and celery.
Cook, stirring often, for 5 minutes.
Add the garlic and cook another minute.
Add the Cajun Seasoning, paprika, cayenne, Worcestershire, clam broth, beer, bay leaves, bacon, and the browned sausage and chicken.
Season to taste with salt and pepper.

Partially cover with a lid and simmer 20 minutes.
Add okra and shrimp and simmer another 3 minutes.
Turn off heat and stir in the filé powder, cover with a lid and let sit for 5 minutes. It should still be very hot, if not, turn the heat on again for a couple of minutes.  Remove bay leaves before serving.

Ladle into bowls, sprinkle with scallions and serve with cooked white rice and crusty bread.

Serves 4

Cajun Seasoning
3 T paprika
2 T sea salt
2 T garlic powder
2 T cayenne pepper
2 T onion powder
2 T dried thyme
2 T ground black pepper
1 T ground white pepper

Pour above ingredients in a jar fitted with a lid. Shake well and store in a cool dark place for up to one year.

To make Creole Seasoning for a Creole dish, to the above, add 1 T dried basil and 1 T dried oregano.

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