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Category: Soups & Stews
Prep Time: Cook Time: Total Time:
For the Roux:
1/4 cup lard
1/4 cup + 1 - 2 Tbsp. plain white flour
For the Gumbo:
1 32-oz box Chicken Broth
1 14-oz can tomato paste
About 1 1/2 cans water (rinse it twice)
1/2 cup chopped onion & bell pepper (frozen or fresh cooked)
1/2 cup chopped celery
1 16-oz pkg Kielbasa, sliced into 1/4-inch rounds
1 clove elephant garlic, minced
3 Tablespoons Cajun seasoning of your choice
About a teaspoon kosher salt
1 pound fresh sliced okra
2 pounds frozen ready-to-serve small shrimp
Directions:
To make a roux, melt the lard in a heavy Dutch oven. Add the flour as needed to make a paste that is thin enough to stir but not watery. Cook, stirring constantly at least five minutes or until the smell of raw flour is completely gone and the flour has browned slightly. Season with a sprinkle of salt and the Cajun seasoning. Cook another 2-3 minutes.
Add the chicken broth first, while stirring to prevent lumps. Then stir in the tomato paste and water. Stir to blend smoothly. Taste and salt as needed. Add the onion & bell pepper, celery, garlic, Kielbasa, and simmer from 1/2 hour to all afternoon as you wish. If you simmer longer than an hour you may need to add water or beer to prevent burning.
If simmering for only 1/2 hour, go ahead and add the okra. Otherwise, add the okra 20 - 30 minutes before serving.
Add the shrimp, still frozen, about 10 - 15 minutes before serving.
Taste one last time for seasoning and salt as needed.
Serve hot with steamed white rice and pepper sauce. Goes great with hot southern cornbread or buttermilk biscuits.
***
Homemade Cajun/Creole seasoning:
1 Tablespoon Kosher salt
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
(or to taste)
Mix to blend and use to season any Cajun or Creole dish as your recipe suggests.
To make a batch:
1 cup Kosher salt
1/2 cup white pepper
1/2 cup garlic powder
1 - 2 Tablespoons cayenne pepper
Place in a container with a tight lid and shake to blend. This will keep almost indefinitely in your pantry.
Note: You may use black pepper instead of white if you prefer.
Recipe Source: Twyla Sorrells
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Easy Gumbo (Homemade Cajun/Creole Seasining Recipe Included)
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I love, love, love Cajun food, but when I developed an allergy to black pepper I had to start making my own almost exclusively. I had already been experimenting with different ideas, and now it's solidified my commitment to making all those wonderful New Orleans traditional dishes. You can use a boudin for this if you wish either instead of or in addition to the kielbasa-style sausages, and virtually any seafood may be added as well.
Category: Soups & Stews
Prep Time: Cook Time: Total Time:
For the Roux:
1/4 cup lard
1/4 cup + 1 - 2 Tbsp. plain white flour
For the Gumbo:
1 32-oz box Chicken Broth
1 14-oz can tomato paste
About 1 1/2 cans water (rinse it twice)
1/2 cup chopped onion & bell pepper (frozen or fresh cooked)
1/2 cup chopped celery
1 16-oz pkg Kielbasa, sliced into 1/4-inch rounds
1 clove elephant garlic, minced
3 Tablespoons Cajun seasoning of your choice
About a teaspoon kosher salt
1 pound fresh sliced okra
2 pounds frozen ready-to-serve small shrimp
Directions:
To make a roux, melt the lard in a heavy Dutch oven. Add the flour as needed to make a paste that is thin enough to stir but not watery. Cook, stirring constantly at least five minutes or until the smell of raw flour is completely gone and the flour has browned slightly. Season with a sprinkle of salt and the Cajun seasoning. Cook another 2-3 minutes.
Add the chicken broth first, while stirring to prevent lumps. Then stir in the tomato paste and water. Stir to blend smoothly. Taste and salt as needed. Add the onion & bell pepper, celery, garlic, Kielbasa, and simmer from 1/2 hour to all afternoon as you wish. If you simmer longer than an hour you may need to add water or beer to prevent burning.
If simmering for only 1/2 hour, go ahead and add the okra. Otherwise, add the okra 20 - 30 minutes before serving.
Add the shrimp, still frozen, about 10 - 15 minutes before serving.
Taste one last time for seasoning and salt as needed.
Serve hot with steamed white rice and pepper sauce. Goes great with hot southern cornbread or buttermilk biscuits.
***
Homemade Cajun/Creole seasoning:
1 Tablespoon Kosher salt
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
(or to taste)
Mix to blend and use to season any Cajun or Creole dish as your recipe suggests.
To make a batch:
1 cup Kosher salt
1/2 cup white pepper
1/2 cup garlic powder
1 - 2 Tablespoons cayenne pepper
Place in a container with a tight lid and shake to blend. This will keep almost indefinitely in your pantry.
Note: You may use black pepper instead of white if you prefer.
Recipe Source: Twyla Sorrells
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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