Cajun Blaze Gumbo (easy)
- 1 gal water
- 1 gal chicken broth may use 16 bouillon cubes with additional gallon of water.
- 1 jar jar roux* see notes for from scratch & Gluten Free options.
- 6 onion chopped
- 2 bell pepper chopped
- 4 celery stalks minced or chopped
- 4 cloves garlic minced
- 4 tsp Cajun Blaze ™ Seasoning, All Purpose may substitute Epice version for less salt and more heat.
- 2 bay leaf
- .5 cups green onions chopped, optional topping
- .5 cups parsley chopped, optional topping
- gumbo filé to taste, optional topping
- Heat water over medium heat, dissolve roux, and let boil for 30 minutes.
- Add meat and vegetables. Bring mixture back to boil. If you have meat on bones, allow extra time in this to extract flavor.
- Add bay leave(s) and season gumbo to taste with Cajun Blaze ™ Seasoning. Recommend: 4 tsp for 2 gallon recipe.
- Lower fire to a medium heat and cook until chicken and vegetables are tender (about 1-1.5 hours).
- Add green onions and parsley about 15 minutes before serving, or directly to bowl.
- Serve gumbo over steamed rice* and garnish with additional toppings.
*How to make a roux from scratch:
- Heat oil on medium heat in a cast iron or aluminum pot.
- Stir in raw flour with wooden spoon (equal parts). This recipe calls for 2 cups oil and 2 cups flour (20 servings).
- Take your time and continue to stir. Don’t burn your roux. The longer you cook it, the darker it will be, which will provide a deeper flavor.
- Light Roux after 3-5 minutes. Use this for white sauces, like white pepper gravy or a bechamel for mac and cheese.
- Brown Roux after 6-7 minutes. It will smell a little nutty and turn pale brown.
- Dark Brown Roux after 8-15 minutes. This is great for Cajun and Creole cooking.