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Cajun Gumbo

Prep Time:

30 mins

Cook Time:

2 hrs

Servings:

12-16

Flavors Used:

We’re back with gumbo, my friends but this time we’re doing it in the brand new kitchen for a fresh start. I’ve had a few gumbo mess-ups in the past, so I’m taking what I learned and making this one the Dan-O’s way: build that flavor layer by layer, don’t rush the roux, and Sprinkle Generously. We’re spotlighting Dan-O’s Cajun Seasoning as the main event, and we’re keeping that okra right with the pan-sear de-sliming trick. This one is rich, hearty, and loaded with a big Cajun flavor.

Ingredients

1 bottle ( 2.8 oz) Dan-O’s Cajun Seasoning
2 tbsp Dan-O’s SEA-soning
2 tbsp Dan-O’s Spicy Seasoning
4 tbsp Dan-O’s Outlaw Butter Dust
2 lb smoked andouille sausage, sliced, skins removed
2 tbsp avocado oil, divided
3 lb boneless, skinless chicken thighs, diced
1 lb fresh okra, ends trimmed and sliced
2 cups canola oil
2 1/2 cups all-purpose flour
1 large white onion, diced
1 bunch celery, chopped
2 large green bell peppers, diced
2 tbsp garlic
3 (32 oz) containers lower-sodium chicken stock
6 cups cooked rice

Preparation Instructions

Sear the sausage: Heat a large cast-iron pot or Dutch oven over medium-high heat. Add the sliced andouille sausage and cook until lightly seared and the grease begins to render. Remove the sausage and set aside, leaving the drippings in the pot.
Season and cook the chicken: Add 1 tbsp avocado oil to the same pot. Add the diced chicken thighs and season generously with 3/4 bottle of Dan-O’s Cajun Seasoning. Cook for 5–10 minutes, stirring occasionally, until the chicken is lightly cooked and coated in seasoning. Remove the chicken and set aside with the sausage, keeping any juices.
De-slime the okra: Add the remaining 1 tbsp avocado oil to the pot and turn the heat to high. Add the sliced okra and pan-sear for 4–5 minutes, stirring often, until the slime cooks out. Remove the okra and set aside with the chicken and sausage.
Make the Roux: With all the flavorful bits still in the pot, add the canola oil and flour and stir until fully combined. Cook over low heat, stirring constantly with a heat-safe spatula or wooden utensil, until the roux reaches a deep brick-red color, about 1 hour to 1 hour 10 minutes. Be patient and do not rush this step, as keeping the heat low and stirring continuously helps prevent the roux from burning.
Add the vegetables: Once the roux reaches the right color, add the onion, celery, and green bell peppers. Stir well and cook over low heat until the vegetables begin to soften. Add the garlic and stir until fragrant.
Add the stock and Cajun seasoning: Slowly pour in the chicken stock, stirring well as you go to fully combine the roux and liquid. Add the rest of the Dan-O’s Cajun Seasoning bottle and stir. Bring the gumbo up to temperature.
Return the meat and okra: Add the cooked sausage, chicken, okra, and any reserved juices back into the pot. Stir well to combine.
Finish the flavor: Taste the gumbo and season with Dan-O’s SEA-soning and Dan-O’s Spicy Seasoning for extra flavor and heat.
Make the rice: Prepare the cooked rice and season it with Dan-O’s Outlaw Butter Dust while it cooks or while still hot, stirring to combine.
Serve: Spoon the Butter Dust rice into bowls and ladle the gumbo over top. Serve hot and Yum Yum Get Ya Sum!