Gumbo

So I got this recipe from my best, good friend Stacey Marie! She is from Louisiana, and this recipe is from her step mom! YUM! Gumbo! I figured if I am going to make Gumbo and I need a good recipe, I need to get one from someone who know’s Cajun/Creole food (And that would be Stacey).  So I have made this recipe in the past a couple of times, but I made it again and took better pictures this time around. So I documented it all over again, with better pictures!

I am copying this recipe the way it was written from the original recipe I got. Also, the original recipe makes a lot so I cut mine in half. But I posted it as the full recipe with my notes of how I cut it in half.

2 large bell peppers – chopped
(I used 2 as well, because I love green bell peppers)

3 large sweet onions –
chopped (I used 1 1/2 large onions)

2 to 3 stalks celery – chopped (I used 4 stalks, as I love celery)

2 toes garlic chopped (I wasn’t sure how much garlic this was, so I just used what sounded good to me, so I used 4 cloves of garlic, minced)

10 chicken breasts or 2 large whole chickens (I used 2 large chicken breasts)

5 pounds of shrimp (I used about a pound)

4 large cans chicken broth or stock from boiling 2 chickens

Olive Oil

flour

Can milk (evaporated) (I skipped this part this time)

After chopping the veggies set them aside. Keep garlic separate.

for shrimp peel and devein. Put in bowl and cover with can milk and refrigerate. (I just put my shrimps in cold water and placed them in refrigerator)

For Chicken. If you are using whole chickens – cut them up and bail in salted water. Debone and reserve broth. Set chicken aside.

If you are using chicken breasts,(Like I did) sprinkle them with Cajun seasoning (I used two different kinds of seasoning)

and bake just until done. (I baked mine in a cast iron skillet at 395 degrees, 15 minutes each side)

Cut up in large pieces and set aside.

If you choose to use sausage, cut into thin rounds and cook in a skillet over low fire and pour off the grease.

To make the Roux: (Stacey said this is the most important part of making gumbo)

In a 10-11 qt heavy pot over med high heat pour 1/8 of olive oil in pot

– add flour approx. 2/3 cup

and whisk

You  want the consistency to be runny not thick. (I had to add a more olive oil as I stirred, a few times as it got a little thick, I added a little olive oil at a time to thin out the flour) Cook and stir until Roux is dark brown. (Stacey let me know that the roux should be the color of coffee, takes about 30 minutes to get it this color, stir Constantly, don’t walk away, don’t stop stirring)
This recipe is all about the roux!

Stir!

Stir!

and stir! (does that look like the color of coffee?)

Add all veggies except garlic.

stir

let cook until veggies are almost mush. It should look real dark. Start adding chicken broth. Begin with 2 cans. Stir until smooth – add garlic,

chicken,

sausage.

Bring to a boil.

Start adding spices. Cajun seasoning to taste. (I used 3 different kinds of Cajun seasoning, because I LOVE Cajun seasoning!)

1/2 tsp Worcestershire

1/2 tsp crab boil (make sure its the liquid kind, not the powder)

Cook real low until spices blend.

I added the shrimp at the very end, as I didn’t want it overcooked. So I added it at the very end and cooked until all the shrimps were nice and pink.

I made white rice on the side and served the gumbo over that.

I also made this recipe at the beginning of this year and I used Chicken Thighs and Okra, same recipe just added those two things different…Check it out:

Recipe

• 2 large bell peppers – chopped
• (I used 2 as well, because I love green bell peppers)
• 3 large sweet onions –
• chopped (I used 1 1/2 large onions)
• 2 to 3 stalks celery – chopped (I used 4 stalks, as I love celery)
• 2 toes garlic chopped (I wasn’t sure how much garlic this was, so I just used what sounded good to me, so I used 4 cloves of garlic, minced)
• 10 chicken breasts or 2 large whole chickens (I used 2 large chicken breasts)
• 5 pounds of shrimp (I used about a pound)
• 4 large cans chicken broth or stock from boiling 2 chickens
• Olive Oil
• flour
• Can milk (evaporated) (I skipped this part this time)

• After chopping the veggies set them aside. Keep garlic separate.
• for shrimp peel and devein. Put in bowl and cover with can milk and refrigerate. (I just put my shrimps in cold water and placed them in refrigerator)
• For Chicken. If you are using whole chickens – cut them up and bail in salted water. Debone and reserve broth. Set chicken aside.
• If you are using chicken breasts,(Like I did) sprinkle them with Cajun seasoning (I used two different kinds of seasoning)
• and bake just until done. (I baked mine in a cast iron skillet at 395 degrees, 15 minutes each side)
• Cut up in large pieces and set aside.
• If you choose to use sausage, cut into thin rounds and cook in a skillet over low fire and pour off the grease.
• To make the Roux: (Stacey said this is the most important part of making gumbo)
• In a 10-11 qt heavy pot over med high heat pour 1/8 of olive oil in pot
• – add flour approx. 2/3 cup
• and whisk
• You want the consistency to be runny not thick. (I had to add a more olive oil as I stirred, a few times as it got a little thick, I added a little olive oil at a time to thin out the flour) Cook and stir until Roux is dark brown. (Stacey let me know that the roux should be the color of coffee, takes about 30 minutes to get it this color, stir Constantly, don’t walk away, don’t stop stirring)
• This recipe is all about the roux!
• Stir!
• Stir!
• and stir! (does that look like the color of coffee?)
• Add all veggies except garlic.
• stir
• let cook until veggies are almost mush. It should look real dark. Start adding chicken broth. Begin with 2 cans. Stir until smooth – add garlic,
• chicken,
• sausage.
• Bring to a boil.
• Start adding spices. Cajun seasoning to taste. (I used 3 different kinds of Cajun seasoning, because I LOVE Cajun seasoning!)
• 1/2 tsp Worcestershire
• 1/2 tsp crab boil (make sure its the liquid kind, not the powder)
• Cook real low until spices blend.
• I added the shrimp at the very end, as I didn’t want it overcooked. So I added it at the very end and cooked until all the shrimps were nice and pink.
• I made white rice on the side and served the gumbo over that.

Andouille sausage, Peppers, Onions and Mushrooms

So I LOVE Onions, Peppers and Mushrooms! Love love love love! I use onions in pretty much EVERY meal I cook! So I came up with this recipe to use all three! So check it out:

So you will need:

2 red bell peppers
2 yellow bell pepper
2 green bell peppers
(you could probably do 1 of each, I LOVE Bell peppers so I make a ton)
2 yellow onions (I use 2 because while I am cooking onions I always eat them, so I cook 2 so I eat 1 while I cook)
2 8 oz packages of button mushrooms
14 oz spicy Andouille sausage
and Cajun Seasoning to taste, I used Slap ya Mama and Louisiana Creole Seasoning

Start by removing the sausage from its packaging and slicing in up in to bite size chunks

Set aside

Now chop up the peppers into bite size chunks

and wash and chop the mushrooms in half, set aside

and chop up the onions into bite size chunks

Now grab a large skillet or cast iron skillet, and coat the bottom of the pan with a little bit of canola oil, and heat your burner to medium high heat

Now add the onions

and season with Cajun seasonings, to taste

now add the mushrooms

season the mushrooms with the Cajun Seasonings, to taste. ALL about seasoning!

Then preheat a second burner to medium high heat and place a small skillet, or cast iron skillet on the burner and add the sausage to the pan

let the sausage cook and brown up some, stirring every few minutes to brown up on all sides. Once it’s all browned up, turn the burner off and let sausage sit aside, you will come back to it and add it to the peppers and onions

and don’t forget the onions and mushrooms, stir them occasionally until the onions are translucent

Now add the peppers to the onions and mushrooms. (I cook the mushrooms and onions longer, as I like them softer, where as for the peppers I like them still crunchy and not cooked too long, more on the crunchy side rather than soft)

then seasoning the peppers with Cajun seasonings

cook peppers for about 7 minutes, stirring a couple of times

Then add the browned sausage to the peppers, onions and mushrooms

That is LOVE right there

cook everything together for about 5 minutes, stirring a couple of times, so everything can mingle and get to know one another.

Then turn the burner off and serve it up

I served the sausage and peppers over some rice

Recipe

• 2 red bell peppers
• 2 yellow bell pepper
• 2 green bell peppers
• (you could probably do 1 of each, I LOVE Bell peppers so I make a ton)
• 2 yellow onions (I use 2 because while I am cooking onions I always eat them, so I cook 2 so I eat 1 while I cook)
• 2 8 oz packages of button mushrooms
• 14 oz spicy Andouille sausage
• and Cajun Seasoning to taste, I used Slap ya Mama and Louisiana Creole Seasoning

• Start by removing the sausage from its packaging and slicing in up in to bite size chunks
• Set aside
• Now chop up the peppers into bite size chunks
• and wash and chop the mushrooms in half, set aside
• and chop up the onions into bite size chunks
• Now grab a large skillet or cast iron skillet, and coat the bottom of the pan with a little bit of canola oil, and heat your burner to medium high heat
• Now add the onions
• and season with Cajun seasonings, to taste
• now add the mushrooms
• season the mushrooms with the Cajun Seasonings, to taste. ALL about seasoning!
• Then preheat a second burner to medium high heat and place a small skillet, or cast iron skillet on the burner and add the sausage to the pan
• let the sausage cook and brown up some, stirring every few minutes to brown up on all sides. Once it’s all browned up, turn the burner off and let sausage sit aside, you will come back to it and add it to the peppers and onions and don’t forget the onions and mushrooms, stir them occasionally until the onions are translucent
• Now add the peppers to the onions and mushrooms. (I cook the mushrooms and onions longer, as I like them softer, where as for the peppers I like them still crunchy and not cooked too long, more on the crunchy side rather than soft)
• then seasoning the peppers with Cajun seasonings
• cook peppers for about 7 minutes, stirring a couple of times
• Then add the browned sausage to the peppers, onions and mushrooms
• That is LOVE right there
• cook everything together for about 5 minutes, stirring a couple of times, so everything can mingle and get to know one another.
• Then turn the burner off and serve it up
• I served the sausage and peppers over some rice

Cajun Jambalaya

I have ALWAYS wanted to make Jambalaya!

So I emailed my Cajun/Louisianan friend Lori and asked for recommendations!

I wanted a mix of chicken, sausage and shrimp! So I went with one of Lori’s recommendations…Emerils recipe. I didn’t follow it 100% I kind of made it my own!

So since this was a yummy dish, and I had never made it before I invited our friends Allan & Karen to come over and try it with us. They were excited of course!

1 pound medium shrimp, peeled, deveined and washed

2 chicken breast, chopped

Creole seasoning, to taste (I used SO much of this and I used 2 kinds, and I didn’t measure)

olive oil
1 chopped onion
2 chopped green bell pepper
1/2 cup chopped celery

2 tablespoons chopped garlic
6 chopped tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
hot sauce to taste
1 cup rice
3 cups chicken stock (I used better than bouillon)
3 links of Andouille sausage, sliced
Salt and pepper

In a bowl combine shrimp, chicken, sausage

and season with Creole seasoning, and work in seasoning well.

In a large dutch oven heat oil over medium high heat

then add in the onion, pepper and celery,

cook for 5 minutes. Then Add garlic, tomatoes, stir together, add a little creole seasoning

then add in the bay leaves,

Worcestershire and hot sauces.

slowly add broth.

Then I seasoned with a little bit more of Creole/Cajun seasoning

Reduce heat to medium and cook about 15 minutes. Then add chicken and the sausage the mixture. (I had Normy help with this)

I waited to add the shrimp last as it doesn’t need to cook long. So set Shrimp aside for now.

Cook until meat is done, about 15 minutes more. Season to taste with salt, pepper and Creole seasoning.

Then add the shrimp last

add a little more Cajun/Creole seasoning then, stir everything together and let shrimp cook 5-7 minutes

when the shrimp are pink, they are done

I know with jambalaya it calls for you to add rice to the pot, but I did my rice separate and then add the jambalaya over the top

Karen is up first to serve herself

Now Allan! He was REALLY excited!

Now Normy

Don’t forget the cook! ME!

Let’s EAT!

Holy Crap it was SO GOOD!

 

Recipe

• 1 pound medium shrimp, peeled, deveined and washed
• 2 chicken breast, chopped
• Creole seasoning, to taste (I used SO much of this and I used 2 kinds, and I didn’t measure)
• olive oil
• 1 chopped onion
• 2 chopped green bell pepper
• 1/2 cup chopped celery
• 2 tablespoons chopped garlic
• 6 chopped tomatoes
• 3 bay leaves
• 1 teaspoon Worcestershire sauce
• hot sauce to taste
• 1 cup rice
• 3 cups chicken stock (I used better than bouillon)
• 3 links of Andouille sausage, sliced
• Salt and pepper

• In a bowl combine shrimp, chicken, sausage and season with Creole seasoning, and work in seasoning well.
• In a large dutch oven heat oil over medium high heat then add in the onion, pepper and celery,
• cook for 5 minutes. Then Add garlic, tomatoes, stir together, add a little creole seasoning then add in the bay leaves, Worcestershire and hot sauces.
• slowly add broth.
• Then I seasoned with a little bit more of Creole/Cajun seasoning
• Reduce heat to medium and cook about 15 minutes. Then add chicken and the sausage the mixture.
• I waited to add the shrimp last as it doesn’t need to cook long. So set Shrimp aside for now.
• Cook until meat is done, about 15 minutes more. Season to taste with salt, pepper and Creole seasoning.
• Then add the shrimp last
• add a little more Cajun/Creole seasoning then, stir everything together and let shrimp cook 5-7 minutes
• when the shrimp are pink, they are done
• I know with jambalaya it calls for you to add rice to the pot, but I did my rice separate and then add the jambalaya over the top

Gumbo

I got this recipe from my 1st roommate, Mentor, and bestest, good friend Stacey. She is from Louisiana! I always try to copy her cute accent and I just sound like a dork. Oh well I make her laugh when I try! I have been wanting to make Gumbo for a while now. Have never made it before. So I went online to get a recipe and I showed Stacey and she was like that is not gumbo. So She sent my her family TOP SECRET recipe. (don’t worry I got her approval to post this recipe) It was her step mom’s recipe. It was so tasty, my favorite part was the sausage! I put mine over rice as that is what Stacey suggested. She also Suggests putting Cayenne Pepper and File powder (Filé) when serving. (I am typing the recipe as it as written)

(This recipe makes a lot, so I cut it in half)

2 large bell peppers – chopped (I used 1 green bell pepper)

3 large sweet onions – chopped (I used 1 large onion)

Flat Italian Parsley – 1/2 cup chopped

2 to 3 stalks celery – chopped (I used 3, I like Celery)

2 toes garlic chopped

10 chicken breasts or 2 large whole chickens (I used 4 chicken breasts)

5 pounds of shrimp (I used about a pound)

4 large cans chicken broth or stock from boiling 2 chickens

Olive Oil

flour

Can milk (evaporated)

After chopping the veggies set them aside. Keep garlic separated.

for shrimp peel and devein. Put in bowl and cover with can milk and refrigerate.

For Chicken. If you are using whole chickens – cut them up and bail in salted water. Debone and reserve broth. Set chicken aside. If you are using chicken breasts, sprinkle them with Cajun seasoning and bake just until done. (I baked mine in a cast iron skillet at 395 10 minutes each side) Cut up in large pieces and set aside.

If you choose to use sausage cut into thin rounds and cook in a skillet over low fire and pour off the grease.

To make the Roux: (Stacey said this is the most important part of making gumbo)

In a 10-11 qt heavy pot over med to high heat pour 1/8 of olive oil in pot – add flour approx. 2/3 cup and stir. You  want a fluid consistency not thick. (I had to add a little olive oil as I stirred, it got a little thick, so I added just a little olive oil to thin it out) Cook and stir until Roux is dark brown. (Stacey let me know that the roux should be the color of coffee, takes about 30 minutes to get it this color, Stir Constantly) This recipe is all about the roux (I am told).

Add all veggies except garlic. stir without lid, let cook until veggies are almost mush. It should look real dark. Pur milk off of shrimp and add shrimp to roux. cook for 5 minutes. Start adding chicken broth. Begin with 2 cans. Stir until smooth – add garlic, chicken, sausage. Bring to a boil.

Start adding spices. Cajun seasoning to taste.

1/2 tsp Worcestershire

1/2 tsp crab boil (make sure its the liquid not the powder)

Cook real low until spices blend.