I am ridiculously fond of Cajun and Creole food. I had a Cajun colleague many years ago who, after getting me over my fear that it was all about cayenne and nothing else, introduced me to the wonderful variety of flavors. I always remember her advice: “If all you taste is cayenne and heat, the cook is doing it wrong.”
You may be asking yourself what the difference is between Cajun and Creole, and it’s pretty simple: Creole dishes use tomatoes. Otherwise, the ingredients are pretty much the same, because they have the same regional ingredients and influences.
There are about a zillion kinds of gumbo. I like mine with okra, but a lot of people don’t care for that. Seafood gumbo can have shrimp, crawfish, oysters, you name it. Gumbo z’herbes, which is made with collards, is traditionally only served on St. Joseph’s Day and Good Friday. Today, I’m going to share a gumbo recipe from Marcelle Bienvenu’s Cajun Cooking for Beginners. I’m not going to lie; this is a prep-heavy dish. However, the time spent will pay off.
Chicken and Andouille Gumbo (Serves 8)
What you will need:
- 1 cup of vegetable oil
- 1 cup of flour
- 2 cups of chopped onion
- 1 cup of chopped bell pepper
- 1/2 cup of chopped celery
- 10 cups of water
- 2 bay leaves
- 1/2 teaspoon of ground thyme
- 1 hen (about 3-1/2 to 4 pounds), cut into serving pieces
- 2 teaspoons of salt
- 1 teaspoon of cayenne
- 1 pound of andouille, cut crosswise into 1/4-inch slices
- 2 tablespoons of chopped green onion
- 2 tablespoons of chopped parsley
- Filé powder
- In a large heavy Dutch oven, combine the oil and flour over medium heat, stirring constantly for about 25 to 30 minutes, to make a dark brown roux.
- Add the onion, bell pepper and celery and cook, stirring often, for six to eight minutes, or until the vegetables are soft.
- Add the water and blend into the roux mixture.
- Add the bay leaves and thyme.
- Season the chicken with salt and cayenne.
- Add the chicken to the roux-water mixture and simmer for one hour.
- Add the andouille and cook for one hour more, or until chicken is tender.
- Skim off any oil that has risen to the surface. Remove the bay leaves.
- Check seasonings. Add more salt and cayenne if necessary.
- Add the green onion and parsley.
- Serve immediately in soup bowls over steamed rice.
- Filé powder can be passed around at the table so that guests can add it to the gumbo according to individual tastes.
Here’s a song to go with the menu: Little Feat’s “Rad Gumbo.”
That’s a lot of flavor! I always thought of seafood when I heard the word “gumbo.” I didn’t realize it didn’t have to be.
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Not at all! There are even vegetarian and vegan variations.
I think if you ask a dozen Cajun or Creole cooks about their gumbo recipes, you’d get a dozen different answers.
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Great to know about a new recipe today from you! Will have to try soon…. 🙂
My G is ‘Ghost near my Gate’ : LINK 🙂
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Thank you for stopping by today!
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Yum!! I’ll have to come back to this recipe one weekend when I can spend the time and enjoy the cooking process.
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There are some things on which I’m willing to take shortcuts, but not a good gumbo. 🙂 It’s definitely a weekend project.
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I dont spend much time cooking anymore but I sure like a good bowl of gumbo. Yummy for the letter “G”
Hope you have a great weekend.
A Piece of Uganda
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Thank you so much. I sometimes think I enjoy it more when someone else has done the cooking — and will do the dishes. 😉
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When we visited New Orleans, I feasted on crawfish… crawfish pie, crawfish ravioli, and of course, crawfish gumbo!
I usually don’t prepare gumbo at home, but that recipe looks yummy. I might give it a try. Thanks for sharing!
Trudy @ Reel Focus
Grilled Cheese Sandwich
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You’re most welcome. I love crawfish! One of the best things I had during my first New Orleans trip was crawfish au gratin! Cheese and mudbug are a surprisingly good combination.
Thank you for stopping by!
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I am now hungry and it’s only 2:15 PM. Dinner isn’t until 5pm.
Sigh.
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I was watching a TV show earlier today where a NOLA restaurateur was making a pork belly po’boy. I understand completely.
Thank you for stopping by today!
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Pinned the recipe for later. We used to grow okra years ago when we lived in a warmer climate than we do now. The flowers are so pretty. But, except for fried, neither of us are fond of okra. Enjoyed the Little Feat song, too.
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I am so glad you stopped by; thank you for sharing your story. I don’t think I’ve ever seen okra in bloom!
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OOOOOOOHHHHHH!!! My mouth is watering……. Must make, must make……
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It’s one of my absolute favorites.
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Okay, I’m heading towards hunger again,…LOL!!! The recipes you share seem like heavy stuff. A bowl can already make someone full.
GRRRR-rammar!!!
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They’re dishes that are intended to “stick to the ribs” … to keep you full during hard work. I don’t eat them often, but I love them.
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Filipinos would definitely love them. We love to eat and we love heavy-eating.
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