This Cajun Gumbo Recipe is one that south Louisiana cooks make on a regular basis. It is not a complex recipe but is wonderfully delicious.
Consider this the gumbo of gumbos. It is the classic and traditional version of Louisiana's favorite food. It is the gumbo you would most likely be served if you were invited to dine in a Cajun home in south Louisiana. It's main ingredient is chicken. Every body loves chicken and this dish will not disappoint.
This Cajun Gumbo recipe has been made so many times and is so perfectly refined there is no tweaking or modifying needed. Just follow the recipe precisely for a flawless dish.
You will be glad you made this fantastic gumbo. Plus your family and dinner guests will compliment you with unchained applause.
Cajun Gumbo Recipe
1 1/2 cup flour
3/4 cup vegetable oil (corn oil is best)
1 whole hen cut up-a free range chicken is best
2 cups andouille sliced (or any lean smoked sausage)
3 ounces tasso (or 4 slices smoked bacon or smoked ham)
2 cups onion chopped
1 cup green pepper chopped
1 cup celery chopped
4 cloves garlic diced
3 bay leaves
1/2 teaspoon salt (or more if you like your food more salty)
1/2 teaspoon black pepper
1/4 teaspoon red pepper
1 tablespoon Tabasco
2 1/2 quarts water
(chicken stock is better but not necessary)
1 cup green onions
1/2 cup chopped parsley
Put oil and flour in a large heavy pot. Brown flour to
make a dark roux about the color of milk chocolate.
(click here for roux making instructions)
When roux is browned add onions, green pepper, celery and garlic. Keep heat on low and saute until soft. About 10 minutes. Stir often so nothing sticks to the bottom of the pot.
The roux will darken as the vegetables cook and this is good.
Add water, chicken and all other ingredients except for green onions and parsley. Reserve those until the end. Stir well. Bring to a boil, reduce heat to low and simmer at least two hours.
Three hours is better to get the hen cooked to a tenderness ideal for gumbo. Add more water if needed as the gumbo cooks and the liquid reduces. Stir occasionally.
At the end of the cooking time add the green onions and parsley, stir and cover. Let stand for 15 minutes. Salt to taste at this point.
Serve with cooked white rice. Use a bowl and serve a proportion of 1/3 rice to 2/3 gumbo.This recipe will serve 10-12.
Don't forget to include toasted french bread with garlic butter.
If you don't want to serve whole pieces of chicken in the bowl, you can de-bone the chicken and return the meat to the pot and discard the bones. This is normally done in Cajun restaurants but whole pieces of chicken are usually served in the bowl in homes. This is tradition.