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How to Make a Cajun Gumbo

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Posts: 3797
Location: USDA Zone 8a
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I learned to cook Cajun food after we visited New Orleans and feel in love with the food.  While there I bought a Justin Wilson Cookbook.  I also used to watch his cooking show.  I quit using a recipe a long time ago.  I eat gumbo almost everyday.  This recipe https://www.cajuncookingrecipes.com/cajun/chicken_and_sausage_gumbo  looks a lot like Justin's recipe. A few things that I now do: Make bone broth with bits of chicken from the bones so I would skip the part about cooking the chicken and my sausage is already cooked.  I always serve mine over rice.

The hardest things about making gumbo are cooking your chicken, sausage and learning to make a Roux  the rest is just adding ingredients. After making the roux you will add The Holy Trinity

Basically this is how I make gumbo:

After assembling your ingredients you would need to make a Roux.  When the roux is finished you would add your Holy Trinity.  Brown your sliced sausage along with Trinity.   Then the broth and chicken are added to the pot.  If you added your garlic and spices when cooking the bone broth then you are basically done making the gumbo as soon as the ingredients are hot.

Basic ingredients:  Chicken, andouille sausage, smoked sausage or kielbasa, onion, bell pepper, celery, garlic, flour, oil, cayenne pepper, salt and pepper

Please  verify but this is what I got from Justin's video: 2 lb Chicken, sausage, 3/4 C olive oil, 1 1/2 C flour, 1 C onion, large clove garlic, 1 c water, 1 t salt, 2 T Worcestershire, 1 t hot sauce: boil and simmer 1 hour then add a sassafras leaf.  I have to use close captions so I may have missed some things.  And I forgot he love cooking with wine so it is in there somewhere.

Here is how to make a Roux:  https://permies.com/t/95898/kitchen/Traditional-Roux

The Difference between Mirepoix and The Holy Trinity: https://permies.com/t/97217/kitchen/Mirepoix-Holy-Trinity

If you are interested in other videos about Justin Wilson's cooking:  https://www.youtube.com/results?search_query=justin+wilson

Posts: 3643
Location: latitude 47 N.W. montana zone 6A
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I have never tried to make Cajon food before Anne , but after checking this out I might have to give it a go !  
Thanks for Sharing !
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Love this video! Just listening to his accent is spectacular! I live in Texas so talking to Cajun people happens occasionally. The older man that works at my garage is a bit more Creole but love to take my truck for regular maintenance really just so I can talk to him!

I used to make semi-homemade jambalaya. Super easy! Sliced kielbasa, homemade Spanish rice, corn, garlic, beans and spices (chili powder, cumin, salt, pepper). Mix it all together and heat on stovetop. Takes 30 minutes or less. This is also similar to what I stuff bell peppers with, minus the beans and add pepperjack cheese. I know it’s not really jambalaya but the kids don’t;)

I have kids so I like dinner to be quick and simple.

Thank so much for the video I enjoyed it!
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Posts: 1861
Location: mountains of Tennessee
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I grew up near the Gulf Coast in a family of fishermen (& women) & boat owners. We did seafood gumbo almost exclusively. Chicken was for frying or grilling or chicken & dumplings. One of the great things about gumbo is that is so versatile. I've seen it made with everything from alligator to frogs to goat. I usually make it with shrimp, oyster, crab, Andouille sausage & sometimes include fish. The fresher the better. Rare here in TN so we mostly use frozen & canned. I made a few gumbos this summer that included tomatoes from the garden. That's more creole than cajun though. I grew some okras & we have sassaffras trees here for making file'. We still do gumbo!

Venturing into unknown gumbo territory tomorrow. Have some leftover wild rice. Going to have the gumbo on that instead of traditional rice. Expecting great things!!!
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