This recipe is my favorite way to make gumbo. There are many ways to make one but if you make this one, you will have a good representation of real cajun gumbo.
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🍗Gumbo Recipe🍗
1 Whole Chicken cut into 8 parts
1 Green Bell Pepper
1 Yellow Onion
3 Stalks of Celery
4 Garlic Cloves
1.5 tsp Smoked Paprika
1.5 tsp of Chili Powder
2 tsp Cayenne (1 tsp for flour and 1 tsp for roux)
1 tsp Ground Black Pepper
1.5 tsp File Powder
2 tsps of garlic powder
4 tsp Salt (for seasoning chicken)
1 tbsp Pepper (for seasoning chicken)
1.25 cups Canola Oil
1.5 cups All-Purpose Flour (1/2 cup for dredge and 1 cup for roux)
12 cups of Chicken Stock
1 pound of Andouille Sausage
You want to have everything prepared ahead of time. Because once you start the roux its too late. Chop bell pepper, onion, and celery and place in a bowl. Mince garlic and place in a separate bowl. In a separate bowl add smoked paprika, chili powder, cayenne, black pepper, and file. In another bowl, mix flour, cayenne, and garlic powder.
Break down the chicken into 8 pieces. Season well with salt and black pepper. Dredge chicken in 1/2 cup of seasoned flour. Heat 1 1/4 cup of canola until 350 degrees. Fry chicken in batches for 2-3 minutes per side. Fry chicken until golden brown. Let chicken cool on a cooling rack and then place in the fridge (the chicken is still raw, so it needs to be refrigerated.) With your oil still hot, add in the rest of the seasoned flour in batches. Whisk and make a dark roux.
Once the roux is dark, add in chopped vegetables and seasonings. Stir and cook for 10 minutes (or until tender). Add in garlic sand cook for 1 minute. Add in chicken stock 1 quart at a time. Let simmer for 1 hour. Stir the pot and skim pooled oil every so often. After 1 hour add chicken into the pot and simmer for one more hour.
After one hour, remove all chicken from the pot and remove the skin from the meat. Pull meat from the bones and chop into bite-size pieces.
Serve with rice. And enjoy.
🥔Potato Salad Recipe🥗
2lbs Yukon Gold potato (or any waxy potato)
6 Hardboiled Eggs
1 Cup of Mayonnaise
2 tbsp of Sweet Pickle Relish
1 tbsp Creole Mustard
1 tbsp Yellow Mustard
1 tsp Salt
Creole Seasoning
Boil 2 lbs potatoes until fork tender. Boil 6 eggs until hardboiled. Chop eggs and mash with potatoes. Add 1 cup mayo, 2 tbsp relish, 1 tbsp creole mustard, 1 tbsp yellow mustard, and season with salt and creole seasoning for taste.
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