[stegmonster]

Any of you Cajuns have a favorite chicken and sausage gumbo recipe? My best friend(cajun) doesn't seem to think a non-cajun can, in any way, make good cajun food, and I intend to prove him wrong. All help is appreciated.

 

[stegmonster]

Now its going to be a cook-off between him and I. Some help wouldn't be amiss. I've checked some on line, but I would like some input from people who have made it before. I won't tell him fellow cajuns sold him out.:

 

[NWWoodsman]

I just about wet myself when I saw the title to this thread, then cried when I saw there weren't any recipes. Come on folks. Someone's gotta have another good gumbo recipe.

 

[hbillyjim]

Steg, askin a cajun to sell out a cajun??? That's like expecting Uncle Sam to be honest. It ain't gonna happen. lol

 

[jfountain2]

Now its going to be a cook-off between him and I. Some help wouldn't be amiss. I've checked some on line, but I would like some input from people who have made it before. I won't tell him fellow cajuns sold him out.:

First of all... we cajuns do NOT sell out other cajuns!

Second of all it takes more than a good recipe to make good gumbo, it takes experience, the kind of experience you get standing in yer Ma-Mere's kitchen listening to her tell how her Ma-Mere made gumbo while she stirs the roux.

Good luck.

 

[bridgierapa]

First of all... we cajuns do NOT sell out other cajuns!

Second of all it takes more than a good recipe to make good gumbo, it takes experience, the kind of experience you get standing in yer Ma-Mere's kitchen listening to her tell how her Ma-Mere made gumbo while she stirs the roux.

Good luck.

okay... :

so now we know there's a roux in gumbo.

Disappointing to find that out,- but it's a start people! a palpable start!

:

 

[letsgetreal]

The key to a good gumbo is the okra. Btw, I'm not a cajun, but I did stay at a Holiday Inn express...in NO.

 

[fulminated]

we don't call it gumbo cause there's no roux and no okra...we call it pileau...pronounced per-low. Most folks use smoked sausage like hilshire farms or such...I use breakfast sausage and "red" sausage.

the important thing is very well seasoned cast iron.

 

[TLM4590]

Maybe this will help on your gumbo journey, http://www.wikihow.com/Make-Gumbo
Gumbo is common all over the southern U.S. Ive ate it here in GA but none make it like them cajuns.

 

[hbillyjim]

Now, don't be askin' what roux is!!!!

An few the few of you who ain't learnt, don't be callin no cajun a ******* unless you are ready for an old-fashioned ass kickin party.

 

[Creek Walker]

From the master himself:
http://www.kronehouse.net/JunstinWilsonChickenGumbo.pdf

"You know why de shicken cross de road, haaah? Really, to run away from dem Cajuns, I tell you dat right now,
cause Cajun will eat mos' any-ting, an dey love to cook shicken."
Justin Wilson loved cooking with wine. If you've read any of his books you can believe he'd add it to anything.
That's why I call this his Drunken Chicken Gumbo. Of course all the alcohol cooks out and it does not leave the
gumbo really "wine-y" tasting.
He also uses the chicken pieces whole, skin and all. Unlike most recipes that have you skin, de-bone, and then cut
the chicken into bite sized pieces. No stock, celery, green pepper, tomato, or okra, he uses just chicken, roux,
andouille and seasoning. This must be an old fashioned way of making gumbo, I see this occasionally in books and
is an interesting variation.
I transcribed this from an episode of his famous cooking show. I have included lines from the show in quotes.
3/4 cup olive oil
1 1/2 cup plain flour
1 cup onion
1 tsp minced garlic
2 cup andouille sausage
1 whole chicken (2+ pounds) cut into parts, breasts cross cut in halves, and gizzard
2 1/2 tbs worcestershire
1 1/2 tsp Louisiana Hot Sauce (cayenne based)
2 1/2 tsp salt
4 cups water
4 cups Sauterne Wine
file powder
"Firs', you gotta make-a-roux, you know dat"
In a cast iron dutch oven, combine oil and flour on MED heat. Stir the mixture constantly and slowly until it browns.
"You cook dat til you tink, dat's gonna burn, but dat's not what it did, see y'gots to cook dat til it's like Dutch
chocolate, y'see?"
When the roux reaches it's proper, aforementioned color, you add the onion. Once that onion has cooked clear
looking, add your garlic, and whisk in 4 cups of water.
Next you stir in the worcestershire and hot sauce, and add your andouille sausage.
Now it's time to add your chicken.
"I put the pieces I like most of all, which is all the shicken, and the part what go over de fence last, I like dat."
Add your 4 cups of Sauterne wine, and 2.5 teaspoons of salt. Stir all this together and your gumbo is completed,
except for the cooking.
"Lemme tell you som'tin about dis bongo, gumbo d'ere, bongo is what some of dem people call it. What you did with
dis, now you cook dis today, an don' serve it today, no. You put it in you icebox tonight, an tomorrow, bring it to a
boil an let it simmer for about an hour, an den eat dat, cause it taste more batter den, hoooo, it always does."
Whether you can wait until the next day or not, cook it a long time until the chicken is ready to fall off the bone.
Serve it with hot cooked rice and offer file powder to you guests

 

[stegmonster]

Thanks. I haven't had the time to use it 'cause our schedules never add up, but I will. Any pointers? He's only kinda Cajun....

 

[jfountain2]

Thanks. I haven't had the time to use it 'cause our schedules never add up, but I will. Any pointers? He's only kinda Cajun....

Since he's only "kinda" cajun I'll give you a little help...

go here and read everything...http://gumbopages.com/recipe-page.html

it's a start...

as for Justin Wilson's recipe.... I've never used olive oil in a roux, he only has part of the trinity in his recipe and thats just a sin.

 

[kingfisher71]

Since he's only "kinda" cajun I'll give you a little help...

go here and read everything...http://gumbopages.com/recipe-page.html

it's a start...

as for Justin Wilson's recipe.... I've never used olive oil in a roux, he only has part of the trinity in his recipe and thats just a sin.

...I'm glad you said somthin' cuz, the veins in my head were 'bout to 'spload!
Olive oil? Wine? Offer file'? No bell peper? No Bay leaves? man, gotta be crazy! Don't even mention the Trinity, these yankee's heads is already spinnin' KF71
Cest Bon:thumb: