CAJUN GUMBO WITH ANDOUILLE SAUSAGE, CHICKEN, & SHRIMP

Cajun-style gumbo is a hearty stew created from the melting-pot of Louisiana cooking. The first known recipes were in the early 1800s. In the spring the gumbo would include crawfish, catfish, and other freshwater fish. Late summer was the time to make it with chicken, duck, goose, or other fowl raised at home. In the autumn and winter, it was common to use duck, squirrel, rabbit, and other wild game brought home by the hunter. 

Recipe for Cajun Seasoning below recipe.  I tamed it up to our tastes of today

Lee's Kitchen Tips:

To make Creole Season, add to the Cajun Seasoning, 2 T dried basil and 2 T dried oregano. I only make Cajun Seasoning and add basil and oregano to each Creole dish I make.

½ cup avocado oil or peanut oil, divided

12 oz smoked andouille sausage, halved lengthwise, and sliced into ¼-inch pieces

½ cup all-purpose flour

1 large yellow onion, diced

1 green bell pepper, diced

3 stalks celery, diced

3 cloves garlic, minced

2 T Cajun Seasoning (recipe follows)

1 t smoked paprika

1 T Worcestershire sauce

3 cups chicken stock

2 boneless chicken breasts or 4 boneless chicken thighs, cut into bite-size pieces

1 bottle Abita beer or other amber beer

2 bay leaves

Sea salt and freshly ground black pepper

1 cup sliced okra

1 T filé powder (dried and ground leaves of the North American sassafras tree)

1 lb large to jumbo shrimp, peeled and deveined

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 2 tablespoons of the oil and cook the sausage until light brown, about 3 to 4 minutes.

Remove with a slotted spoon to a bowl and set aside.

To make the roux, add the rest of the oil, whisk in the flour.

Cook over medium-high heat, whisking constantly. 

Let the roux cook until it’s the color of peanut butter.

Move the pot around if you have a hot spot on your stove.  

Burnt roux will make your entire gumbo taste burnt.

Lower heat to medium-low and let roux cook until it’s the color of an old copper penny, about 5 to 7 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, Worcestershire, chicken stock, beer, bay leaves, and the browned sausage.

Season to taste with salt and pepper.

Partially cover with a lid and simmer 15 minutes.

Add chicken and simmer another 5 minutes.

Add okra and simmer another 5 minutes.

Turn off heat and stir in the shrimp & filé powder and let sit for 5 to 7 minutes, while you set the table.

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

Serves 4 to 6

Cajun Seasoning

3 T sweet or smoked paprika

3 T ground black pepper

2 T sea salt

2 T garlic powder

2 T onion powder

2 T dried thyme

1 T cayenne 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.