Cajun Gumbo
A deep, dark roux is the soul of this classic Louisiana gumbo. Loaded with chicken, andouille sausage, and tasso, this slow-simmered pot of comfort is everything a good gumbo should be — bold, smoky, and made from scratch.
Ingredients
Roux
- 1 cup oil vegetable
- 1 cup flour
Liquid
- 2 quarts water
- 2 quarts chicken broth
Protein
- 2 lbs chicken
- 1.5 lbs andouille sausage
- 12 oz tasso
Vegetables
- 3 yellow onions chopped
- 1 bell pepper chopped
- 3 stalks celery chopped
- 4 cloves garlic minced
Seasoning
- 4 tsp Cajun Blaze Seasoning all purpose
- 2 bay leaves
Topings
- gumbo filé
- green onions
- parley
- potato salad
Instructions
- Season chicken, slice sausage & tasso and brown meat. Set aside (leave gradu in pot).
- Set to med heat and add oil to pot.
- Once oil reaches temperature, stir in flour (little at a time). Continue to stir until desired color is reached (approx. 40 minutes, caramel or chocolate brown).
- Add onions, bell peppers, and celery. Continue to stir for 5-10 minutes.
- Add the remaining ingredients and a small amount of water to loosen the mixture, lightly scrape the gradu off the bottom of the pot, and once fully incorporated, add the rest of the liquid.
- Simmer uncovered at a slight boil for 40+ minutes.
Notes
NOTES:
Using jar roux will save a lot of time.
