Cajun Gumbo

I grew some okra in my garden this year. I didn’t get much, but I got enough for a pot of gumbo!! And it came out so good – hearty and full of Cajun flavors. So for National Gumbo Day, here’s a recipe you’ll want to make again.

What is Gumbo?

This hearty stew has been in Louisiana since the 1700s. No one quite knows exactly where it came from, but there is speculation that it is from West Africa. The word, ki ngombo, is the West African word for okra. The main ingredient in early gumbo was okra – gombo.

Okra was brought to America by the African slaves. They planted the vegetable to preserve their traditions. But gumbo as we know it is not a West African dish.

Okra based stews could be found all over the colonies where Africans were enslaved. As time passed, this humble dish found a home in Louisiana, where the cultures of Europe, Native American and West African converged.

The stew began to evolve as the cultures began to assimilate. The roux, a French influence, is a key component of gumbo. This flour mixture ranges from light to dark and adds a deep, richness to the broth. Native Americans brought the filé powder. Made of dried and ground sassafras leaves, it was used as a thickener. In today’s gumbo, it’s used more as a condiment. And of course, the okra brought to the dish by the West Africans.

A humble stew with a versatile past.

Is there a difference between Creole and Cajun?

The foundation of gumbo is pretty solid. A rich roux with broth, meat and vegetables – and of course, okra. But the two main cultures of Louisiana now, Creole and Cajun, create slightly different versions of the dish.

Creole is usually a light, thin sauce that typically contains tomatoes. The roux is made with butter and is cooked a light golden brown.  The gumbo contains shrimp and of course okra. It’s lightly seasoned with Old Bay. This gumbo has more of an European influence.

Cajun gumbo has a thick, dark sauce. The roux is made with lard and is a deep golden brown. The gumbo never contains tomatoes, but always contains the trinity (bell pepper, celery and onion).

Chicken and andouille are also important ingredients. The gumbo is seasoned with cayenne and other fiery flavors. It is a product of country and has a more rustic preparation.

Making the Gumbo –

Place the chicken, 1 teaspoon of salt and the water in a large, heavy pot. Bring it to a boil, then cover and reduce heat to low.

Simmer gently until the chicken is no longer pink.

Remove it from the water and let cool. When it’s cooled, pull it off the bone and cut it into bite sized pieces.

Strain the broth discarding the solids. Set the broth aside.

Using the same pot, melt 2 Tablespoons of the fat. Cut the andouille into 1 to 2 inches slices and

cook until it’s lightly browned, then, with a slotted spoon, remove the andouille and set it aside.

Stir the onion into the fat and cook on low for 30 to 40 minutes, stirring frequently, until the onion is very caramelized.

Next, stir in the celery and bell peppers. Cook them until they are tender. Add the garlic and cook for 1 or 2 minutes, until it becomes fragrant. Set the vegetables aside.

Melt the remaining fat in the heavy pot, then whisk in the flour.

Cook, stirring often, over medium-low heat until the roux is a dark golden brown.

Whisk in the warm broth and the Cajun spices and continue to whisk until the both is incorporated with the roux.

Stir in the meats and vegetables.

Add the bay leaves and the okra.

Bring it all to a boil, then reduce heat and simmer on low for at least one hour, longer is better.

Add salt and pepper to taste.

Serve with hot white rice and topped with a dusting of filé powder.

© Copyright 2023 The Lazy Gastronome

5 from 8 votes

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Cajun Gumbo

A rich, southern stew made from chicken and sausage with spicy Cajun flavors.

Course: dinner, Main Course, main dish, supper

Cuisine: American, Cajun, Loisianna

Keyword: andouille, bell pepper, cajun, celery, chicken, okra, onion, stew

Servings: 6 servings

Author: HelenFern

Ingredients

• 1 pound chicken thighs
• 5 cups water
• 2 teaspoons salt
• 1/2 pound andouille sausage
• 1/3 cup bacon fat or lard
• 1/2 cup flour
• 1 large onion
• 3 large cloves of garlic
• 2 large celery stalks, sliced
• 1/2 large red bell pepper, chopped
• 1/2 large green bell pepper, chopped
• 2 Tablespoons Cajun spice seasoning
• 2 bay leaves
• 3 large oka, sliced
• Salt and pepper to taste
• filé powder
• Cooked white rice

Instructions

1. Place the chicken, 1 teaspoon of salt and the water in a large, heavy pot. Bring it to a boil, then cover and reduce heat to low.

2. Simmer gently until the chicken is no longer pink.

3. Remove it from the water and let cool. When it's cooled, pull it off the bone and cut it into bite sized pieces. 

4. Strain the broth discarding the solids. Set the broth aside.

5. Using the same pot, melt 2 Tablespoons of the fat. Cut the andouille into 1 to 2 inches slices and cook until it's lightly browned, then, with a slotted spoon, remove the andouille and set it aside.

6. Stir the onion into the fat and cook on low for 30 to 40 minutes, stirring frequently, until the onion is very caramelized.

7. Next, stir in the celery and bell peppers. Cook them until they are tender. Add the garlic and cook for 1 or 2 minutes, until it becomes fragrant. Set the vegetables aside. 

8. Melt the remaining fat in the heavy pot, then whisk in the flour. Cook, stirring often, over medium-low heat until the roux is a dark golden brown.

9. Whisk in the warm broth and the Cajun spices and continue to whisk until the both is incorporated with the roux.

10. Stir in the meats and vegetables. Add the bay leaves and the okra. Bring it all to a boil, then reduce heat and simmer on low for at least one hour, longer is better.

11. Add salt and pepper to taste.

12. Serve with hot white rice and topped with a dusting of filé powder. 

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

 

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