Grandpa Joe's
Cajun Style Gumbo

I cannot make any claim of authenticity here (thus the phrase Cajun Style), but I can assure you of a hearty and tasty treat.

About this recipe

My introduction to Cajun cuisine occurred in Heaven on Seven, the iconic Cajun restaurant located on the 7th floor of an office building on Wabash Street in Chicago!  Anyone who has eaten there will attest to its Cajun authenticity.  That's the Chicago Way!

Eager to be able to prepare and serve gumbo at home, I developed this recipe with assistance from Chef Emeril Lagasse, who provided the key ingredients list and the fundamental cooking process.  Mille grazie Chef Lagasse.

Ingredients

  • vegetable oil
  • 1 pound andouille sausage, sliced ½-inch thick
  • 1 pound crayfish meat
  • 4 pounds chicken thighs, boneless and skinless
  • 1 cup all-purpose flour
  • 1 large red onion, diced
  • 1 cup celery, diced
  • 1 bell pepper, diced
  • freshly ground black pepper
  •  kosher salt
  • ¼ teaspoon cayenne pepper
  • 3 bay leaves
  • 8 cups chicken stock
  • ½ cup green onions, chopped
  • 2 tablespoons parsley leaves, chopped
  • 1 tablespoon file powder
  • cooked brown rice
Cajun Style Gumbo.

Directions

  1. In a large Dutch oven, add some vegetable oil and then cook the sausage over medium heat until well browned.  Remove the sausage and set aside.
  2. Add more oil if necessary, ant hen cook the chicken over medium-high heat until well browned.  Remove the chicken, cut it into a large dice, and set aside.
  3. Combine ½ cup vegetable oil and the flour in the Dutch oven over medium heat.  Cook, stirring slowly and constantly for about 20 minutes, to make a dark brown roux, the color of chocolate.
  4. Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes.
  5. Add the chicken stock, reserved sausage and chicken, crayfish, cayenne, and bay leaves.  Stir to combine and then bring the mixture to a boil.  Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1½ hours.  Skim off any fat that rises to the surface. 
  6. Taste the gumbo and add salt, black pepper, and cayenne pepper, if necessary.  Simmer for ten minutes if additional seasonings are required.
  7. Remove and discard the bay leaves.  Stir in the green onions, parsley, and file powder.  
  8. Serve over brown rice garnished with more green onion.

Notes

  • Okra is not a favorite of mine, but it is found in many gumbo recipes.  I omitted it intentionally, but it is an easy addition for those who enjoy it.
Posted: February 2016.