Real Cajun Gumbo , Learned From Real Cajun Friends
As I sit here in Gulf-port Mississippi, getting ready to cross over to Mobile Alabama. I think of my friends from the south. Mainly my friend Dale, (chef), and Nick, (crazy cajun).
You see I just made Gumbo, Real Cajun Gumbo , Not some mediocre off the wall soup that someone tries to pass as gumbo.
Real Cajun Gumbo is an art form, there is all sorts of variants to it. But what it really boils down to is the roue, (equal parts flour, equal parts fat). The fat can be anything from butter, to bacon grease, its really up to you, of course certain fats are healthier. But if your eating Real Cajun Gumbo, your not worried about healthy. Cajun food is usually pretty high fat, and smothered with all sorts of goodness.
I learned to make Real Cajun Gumbo from two different friends, both from Louisiana, one from New Orleans, One From The Swamps. Both heavily influenced my style of southern cooking, and how I came to be a expert in Real Cajun Gumbo.
I know that sounds crazy to call myself a expert, but understand that Ive spent 14 years cooking professionally, and for five years of that Ive spent serious time, and energy perfecting my Real Cajun Gumbo Recipe
Trust me when you try it youll understand. And I wouldnt put a recipe on here and call it Real Cajun Gumbo, if I wasnt sure of it.
Are you a cook? Do you want a place to jot down and share your recipes? Look how easy It was for me to share this Real Cajun Gumbo recipe. If so, get our $25 blogging platform, easy to use, for novices and experts alike. Share your recipes with your friends, and loved ones.
Click Here, to get instant access
Heres A recipe I think Youll Love For a Real Cajun Gumbo.
Real Cajun Gumbo Ingredients
2lb. peeled and de-veined shrimp, I prefer 21-25, but its really up to you And remember fresh is always better
2lb. chicken, I like to roast off my own chicken and pull the meat from that, then use the bones for the stock, (but any sort of chicken will do). Remember waste is not our friend, whether its time, energy, or food.
1.5lb. smoked sausage, typically I would use Andoullie, but this is a preference of mine.
Fresh Herbs = Good Real Cajun Gumbo
1 green bell pepper 1 red bell pepper 2 white onions 10 scallions 2 tomatoes
1/4 cup minced garlic 8 stalks celery 2lb chopped okra 2 jalapeno
1tblspn ea. oregano and thyme 1/4 tspn. cayenne 1 tspn. paprika
1/4 cup lemon juice 1 cup flour 1 cup butter 4-6 cups cooked rice of your choice
1/4 cup cooking oil 1 1 1/2 gallon chicken stock
Depending on desired thickness, some like it a little soupier. and remember, you can always add more, its much harder to take away, but can be done.
salt, and pepper, and Louisiana hot sauce to taste Gumbo File powder if desired to add body and flavor.
Real Cajun Gumbo Cooking Instructions
Gumbo is time consuming, and honestly is better if made a day in advance. While it can be done on a matter of hours This takes a lot of experience, and its better to give yourself time then it is to rush. Cooking is a art form, and should be treated with passion. So have fun with this, and give yourself time to make Real Cajun Gumbo. If Your not having fun, your doing something wrong.
This Real Cajun Gumbo Recipe Could Feed 8-12 people, depending on how big of eaters the crowd is, and if there is other dishes being served. So if need be it can always be scaled down. But remember, Real Cajun Gumbo is Always better the next day, so leftovers are good. And as with any dish, fresh is always better, maybe a little more expensive, but the extra love, and time will really make a difference.
And remember always when cooking, Mise En Place, (everything in place). Always have all of your ingredients ready, I.E. vegetables chopped, ingredients measured. Makes for easier easier time when cooking Real Cajun Gumbo.
First thing to make is your roue, in a pan, (preferably a large cast iron skillet), take your butter, melt it down on medium heat, when melted, ad your flower. Stirring constantly bring your heat up to medium high. Now a roue can be very temperamental, and roue for a real Cajun Gumbo will take a while when done correctly. your going to want to cook this until its a dark roue. Like my friend Nick said, When you think its done, and you know its gonna burn, keep it going a little longer. It should have the look and consistency of mud. Just make sure you stir it and youll be fine, and remember if it starts to burn you can always remove it from the heat. Also this roue will be very hot SO BE CAREFUL!!!!
Once it gets that dark color, and has a nutty, earthy smell remove it from the stove and let it cool, never put roue straight from the stove into your Real Cajun Gumbo, it will cause a flash boil, and will cause potential burn, as well making a huge mess.
Now For The Real Cajun Gumbo
Have chicken stock simmering in a sauce pan separate from your pot youll be cooking your Real Cajun Gumbo In.
All vegetables should be small to medium dice, same as chicken and sausage.
Start with a large pot, put in the cooking oil, on med-high heat bring oil to just smoking. As soon as this happens put in your sausage, cook ten minutes roughly stirring constantly, if sausage begins to stick on bottom of pan, add a little water. The goal here is to really render the fat out of the sausage, and see a nice dark caramelization take effect, add your chicken and cook 5 minutes.
Reduce to medium heat ( Dont burn your Real Cajun Gumbo)
Next add your celery, cook 5 minutes with a dash of salt, stirring when needed. Salt helps bring the natural oils out, and will help all the flavors marry, its always better to season while cooking Lightly Season!
Ad your onions, jalapenos and bell peppers, cook five minutes ad your garlic, and scallions. Cook down five more minutes.
Ad chicken stock and cook at a simmer for twenty minutes. After roue has cooled, slowly stir in to your Real Cajun Gumbo, turn heat to high, bring to a boil, once it boils reduce heat to medium-low, and stir constantly for 15 minutes, tends to stick when roue is added. If it burns on bottom, never stir, transfer to another pot immediately.
Add your okra, tomatoes, shrimp, and spices/herbs. cook on low to medium-low for 15 minutes, ad your lemon, salt and pepper to taste, and hot sauce. cook additional 30-45 minutes on low. Serve over cooked rice. Enjoy your Real Cajun Gumbo.
Would love to hear any input you may have, on this Real Cajun Gumbo, please leave a comment and let me know what you think, all comments are welcome. Also like if you think its a good recipe, or would like to see more posted. If you have any request feel free to leave those in the comments section as well. Please share the Url with as many friends as you would like.
Enjoy your Real Cajun Gumbo.
And if your interested in sharing your recipes, and making some extra money while doing so, Click Here http://socialmediabar.com/realcajungumbo , and Ill gladly show you how.
Real Cajun Gumbo , Learned From Real Cajun Friends
Recipe written, and posted By Hank Klinger, Aka Online Chef BadAss
As I sit here in Gulf-port Mississippi, getting ready to cross over to Mobile Alabama. I think of my friends from the south. Mainly my friend Dale, (chef), and Nick, (crazy cajun).
You see I just made Gumbo, Real Cajun Gumbo , Not some mediocre off the wall soup that someone tries to pass as gumbo.
Real Cajun Gumbo is an art form, there is all sorts of variants to it. But what it really boils down to is the roue, (equal parts flour, equal parts fat). The fat can be anything from butter, to bacon grease, its really up to you, of course certain fats are healthier. But if your eating Real Cajun Gumbo, your not worried about healthy. Cajun food is usually pretty high fat, and smothered with all sorts of goodness.
I learned to make Real Cajun Gumbo from two different friends, both from Louisiana, one from New Orleans, One From The Swamps. Both heavily influenced my style of southern cooking, and how I came to be a expert in Real Cajun Gumbo.
I know that sounds crazy to call myself a expert, but understand that Ive spent 14 years cooking professionally, and for five years of that Ive spent serious time, and energy perfecting my Real Cajun Gumbo Recipe
Trust me when you try it youll understand. And I wouldnt put a recipe on here and call it Real Cajun Gumbo, if I wasnt sure of it.
Are you a cook? Do you want a place to jot down and share your recipes? Look how easy It was for me to share this Real Cajun Gumbo recipe. If so, get our $25 blogging platform, easy to use, for novices and experts alike. Share your recipes with your friends, and loved ones.
Click Here, to get instant access
Heres A recipe I think Youll Love For a Real Cajun Gumbo.
Real Cajun Gumbo Ingredients
2lb. peeled and de-veined shrimp, I prefer 21-25, but its really up to you And remember fresh is always better
2lb. chicken, I like to roast off my own chicken and pull the meat from that, then use the bones for the stock, (but any sort of chicken will do). Remember waste is not our friend, whether its time, energy, or food.
1.5lb. smoked sausage, typically I would use Andoullie, but this is a preference of mine.
Fresh Herbs = Good Real Cajun Gumbo
1 green bell pepper 1 red bell pepper 2 white onions 10 scallions 2 tomatoes
1/4 cup minced garlic 8 stalks celery 2lb chopped okra 2 jalapeno
1tblspn ea. oregano and thyme 1/4 tspn. cayenne 1 tspn. paprika
1/4 cup lemon juice 1 cup flour 1 cup butter 4-6 cups cooked rice of your choice
1/4 cup cooking oil 1 1 1/2 gallon chicken stock
Depending on desired thickness, some like it a little soupier. and remember, you can always add more, its much harder to take away, but can be done.
salt, and pepper, and Louisiana hot sauce to taste Gumbo File powder if desired to add body and flavor.
Real Cajun Gumbo Cooking Instructions
Gumbo is time consuming, and honestly is better if made a day in advance. While it can be done on a matter of hours This takes a lot of experience, and its better to give yourself time then it is to rush. Cooking is a art form, and should be treated with passion. So have fun with this, and give yourself time to make Real Cajun Gumbo. If Your not having fun, your doing something wrong.
This Real Cajun Gumbo Recipe Could Feed 8-12 people, depending on how big of eaters the crowd is, and if there is other dishes being served. So if need be it can always be scaled down. But remember, Real Cajun Gumbo is Always better the next day, so leftovers are good. And as with any dish, fresh is always better, maybe a little more expensive, but the extra love, and time will really make a difference.
And remember always when cooking, Mise En Place, (everything in place). Always have all of your ingredients ready, I.E. vegetables chopped, ingredients measured. Makes for easier easier time when cooking Real Cajun Gumbo.
First thing to make is your roue, in a pan, (preferably a large cast iron skillet), take your butter, melt it down on medium heat, when melted, ad your flower. Stirring constantly bring your heat up to medium high. Now a roue can be very temperamental, and roue for a real Cajun Gumbo will take a while when done correctly. your going to want to cook this until its a dark roue. Like my friend Nick said, When you think its done, and you know its gonna burn, keep it going a little longer. It should have the look and consistency of mud. Just make sure you stir it and youll be fine, and remember if it starts to burn you can always remove it from the heat. Also this roue will be very hot SO BE CAREFUL!!!!
Once it gets that dark color, and has a nutty, earthy smell remove it from the stove and let it cool, never put roue straight from the stove into your Real Cajun Gumbo, it will cause a flash boil, and will cause potential burn, as well making a huge mess.
Now For The Real Cajun Gumbo
Have chicken stock simmering in a sauce pan separate from your pot youll be cooking your Real Cajun Gumbo In.
All vegetables should be small to medium dice, same as chicken and sausage.
Start with a large pot, put in the cooking oil, on med-high heat bring oil to just smoking. As soon as this happens put in your sausage, cook ten minutes roughly stirring constantly, if sausage begins to stick on bottom of pan, add a little water. The goal here is to really render the fat out of the sausage, and see a nice dark caramelization take effect, add your chicken and cook 5 minutes.
Reduce to medium heat ( Dont burn your Real Cajun Gumbo)
Next add your celery, cook 5 minutes with a dash of salt, stirring when needed. Salt helps bring the natural oils out, and will help all the flavors marry, its always better to season while cooking Lightly Season!
Ad your onions, jalapenos and bell peppers, cook five minutes ad your garlic, and scallions. Cook down five more minutes.
Ad chicken stock and cook at a simmer for twenty minutes. After roue has cooled, slowly stir in to your Real Cajun Gumbo, turn heat to high, bring to a boil, once it boils reduce heat to medium-low, and stir constantly for 15 minutes, tends to stick when roue is added. If it burns on bottom, never stir, transfer to another pot immediately.
Add your okra, tomatoes, shrimp, and spices/herbs. cook on low to medium-low for 15 minutes, ad your lemon, salt and pepper to taste, and hot sauce. cook additional 30-45 minutes on low. Serve over cooked rice. Enjoy your Real Cajun Gumbo.
Would love to hear any input you may have, on this Real Cajun Gumbo, please leave a comment and let me know what you think, all comments are welcome. Also like if you think its a good recipe, or would like to see more posted. If you have any request feel free to leave those in the comments section as well. Please share the Url with as many friends as you would like.
Enjoy your Real Cajun Gumbo.
And if your interested in sharing your recipes, and making some extra money while doing so, Click Here http://socialmediabar.com/realcajungumbo , and Ill gladly show you how.
Real Cajun Gumbo , Learned From Real Cajun Friends
Recipe written, and posted By Hank Klinger, Aka Online Chef BadAss