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Cajun Gumbo

Cajun Gumbo

Flavors Used:

This is a Dan-good take on this beloved dish with a rich roux, and plenty of spicy Cajun flavor. Don’t worry if you’ve never made a roux, or gumbo before because we’re gonna make it so Dan easy you’ll feel like a pro!

Roux the day

When it comes to gumbo, you’re going to need a roux. A roux is a blend of fat and flour, it’s the basis of a variety of sauces, and soups. You can use almost any type of fat, and different types of fat will give you different flavors. The typical ratio of a roux is about 1:1 of both fat and flour.

Expert tips for making the perfect roux for gumbo, or really anything

  • Heavy bottomed pans – This can help prefer your roux from burning. Enamel coated or regular cast iron are great. The thinner the pot, the more likely it is to burn.
  • Low and slow – Never cook a roux over high heat, it won’t speed up the process and is almost guaranteed to burn. Low and slow to get that perfect roux.
  • Whisky business – When you begin the roux, you need to whisk continuously. Once it’s developed a bit, switch to something like a wooden spoon with a flat edge and keep it stirring constantly to make sure the roux stays smooth and prevents burning.
  • Patience is a virtue – Don’t be tempted to multitask, this increases the chances of a burnt roux.
  • Ahead of the plan – You can make your roux ahead of time, and store it until you need it. If you use a traditional fat, you need to store it in an airtight container in the fridge for up to 2 months. If using vegetable oil, the roux will keep at room temp for several weeks.

Ingredients

  • Dan-O’s Spicy Seasoning
  • 1 andouille sausage
  • ½ cup canola oil
  • 1 cup celery, chopped
  • ¾ cup flour
  • 1 cup green bell pepper, chopped
  • 1 medium white onion, chopped
  • 6 cups of chicken stock
  • 1 tbsp minced garlic
  • 6 boneless skinless chicken breasts
  • Cajun seasoning
  • 12 oz frozen okra

Preparation Instructions

  1. Chop up your andouille sausage into coins, and heat a cast iron Dutch oven over medium-low.
  2. Brown the andouille sausage coins in your heated Dutch oven, remove and set to the side.
  3. Add oil and flour and stir over low heat to create a roux.
  4. Add your holy trinity, chopped green pepper, onion, and celery and stir over low heat.
  5. After a few minutes add your garlic.
  6. Turn up the heat and add chicken stock.
  7. Chop up chicken breasts into cubes or strips, your preference,  and add to pot.
  8. Add both seasonings, bring to a boil then reduce to a simmer. Simmer for 30 minutes.
  9. Turn off the heat and stir in frozen okra, let sit for 5 minutes. Serve and enjoy!

Comments

One Response

  1. I made this with filé instead of okra (not a fan). For me gumbo is served one of two ways: with rice or Cajun potato salad (no pickles or eggs). I usually used a traditional Cajun seasoning. This time I used Don-O’s spicy and it came out very good. It did need some hot sauce to make it pop.

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