Recipe

La Cajun Gumbo Recipe

Add Step-by-Step Photos	Betty_boop / All my dishes 1 year, 7 months ago Gumbo you can make spicy..the flavor is so great we love it any time..good with potato salad or sweet potatos .... Prep:30m Cook:230m Servings:610	Betty_boop
	cheap la cajun not hard to make

Does this look good? Yeah! / Nope

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bluewatera

jenniferby

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Ingredients

1 large gumbo pot /stock pot

1 hen cut up I prefer a hen but you can use a chicken/fryer but be careful of it fall apart unless it is deboned... lesser time in the cooking)

1/4 cup of oil

1 tbsp Cajun seasoning

1 tbsp of RED Pepper ( only if you want it Hot Spicy flavor)

2 cups chopped white/yellow onion

16 oz dark roux (Savoy)

1 can 32 oz chicken broth

8 cups water

1 pound sliced andouille

1 pound of smoked sausage

1 pound of tasso

1/4 tsp salt

1/4 cup minced parsley

1/4 cup chopped green onion

4 cups cooked rice

Directions

In your gumbo pot

pour your oil and heat

season your hen

place hen into your gumbo pot , cook until brown,

add... andouille, sausage, tasso let brown with hen.

after browning all meat remove from pot and add

yellow or white onions, after saute' of the onions

add some of your parsley, green onions. reserving 1/2 of them for later.

add roux ( you may make your own or buy Savoy )

add about a 1/2 jar of the 16 oz of roux. let melt down into the onions

you may add some of the chicken broth at this time to keep it from burning....keep stirring until it becomes a smooth liquid paste, you may then return to the pot your hen, sausage, andouille, tasso. add some more chicken broth, and water.

making your gumbo as thick or thin as you would like it by eirther not adding to much water or adding the water.....I prefer the in between. a thin gumbo is uck to me....

let your gumbo cook at a med. heat for about 2 hour 30 minutes or until your hen is tender.

if you want a recipe for roux check out mine....

thank you and enjoy

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Comments

bluewaterandsand 1 year, 7 months ago said:
Gosh, this sounds delicious! I like it.

jenniferbyrdez 1 year, 7 months ago said:
Yeah baby.

cajunspices66 1 year, 7 months ago said:
GOT THIS ONE RIGHT FOR SURE.. GREAT LOUISIANA POST!

txbackyardcook 1 year, 1 month ago said:
KILLER RECIPE! THANKS! CAN'T WAIT TO TRY THIS 1

donman 8 months, 2 weeks ago said:
Ditto. Killer recipe! :)

artist92543 3 months ago said:
This looks so good! This is very simillar to how I make gumbo and your photo looks just my gumbo. I ussually deglase after browning meat by cooking the trinity in the pot and remove it to make the roux. If I left the trinity in durring making roux would that work? I was always affraid the veggies would over cook or the roux wouldn't cook.

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