Go into any city that has a restaurant that attributes Cajun foods and they will boast about how their Cajun gumbo recipe is the greatest in the city. Nonetheless, for these of us that are from Cajun region, we often wander absent with an vacant stomach due to the fact of the disappointing dishes that they serve. Far way too a lot of people today just take unneeded privileges with a person of our most sacred dishes.
A genuine Cajun gumbo recipe is not anything that lends by itself to “present day flare.” Though each individual chef would like to put their own minimal twist into their recipes, there are specific items about a Cajun gumbo recipe that must not be messed with. The two most prevalent violations that I obtain when touring is that they are mixing seafood with meat (an absolute forbidden for a legitimate Cajun) and they will not use a roux.
Just about each individual genuine Cajun gumbo recipe that you will obtain will be both rooster and sausage or seafood. For some purpose, these wannabe Cajun chefs believe that they can throw anything into the pot to make it their own unique gumbo. Well, it may well be unique, but it confident as hell would not be served by any respectable Cajun cook dinner.
One more factor that is often observed in pseudo Cajun gumbo recipes is some type of substitution for the roux. Let me say this clearly and loudly so that there is no misunderstanding, “IF THERE IS NO ROUX, THEN THERE IS NO GUMBO!” Sorry for shouting, but people today are seeking to extravagant anything up by substituting red wine or some “gourmand” tomato mix, and all they end up carrying out is ruining a great Cajun gumbo recipe.
Though I would normally not do this, I truly feel sorry for these of you that have not had the enjoyment of essentially tasting a genuine Cajun gumbo recipe so I am likely to belief you with anything that I have held near to the vest from the very initial working day I stepped into a kitchen area. As considerably as I am anxious, this is the Holy Grail of the Hen & Sausage Cajun Gumbo recipes. It goes a minimal like this:
2 # boneless rooster breast (cubed & seasoned)
2 # boneless rooster thighs (cubed & seasoned)
1 # Andouille or smoked sausage (cubed)
20 oz rooster stock
1 1/4 gal h2o
16 oz Savoies dim roux
2 c chopped onion
½ c chopped bell pepper
T minced garlic
1 bay leaf
1 c chopped green onion and parsley (Fresh)
1.Most failed tries at creating Gumbo reside with h2o/stock to roux ratio. It is essential to use the correct volume of roux. The plan is to increase ample roux to the h2o to get rid of all clarity moreover (2) tbls +/- to attain sought after heartiness. If you can see by way of it, you must increase yet another tablespoon of roux.
2.Monitor the degree of stock all through cooking, it could boil out and become concentrated. Just increase additional h2o must this take place.
Provide 1 1/4 gal h2o to a boil – increase rooster stock, roux and dissolve as described above -Increase Onion, Bell pepper, garlic, bay leaf & sausage – simmer 15-20 min. Increase rooster–deliver to a boil then increase chopped green onion & parsley and simmer 15-20 minutes.
Year to style with Tony Chachere Cajun Seasoning (it is my preferred mix). It is vital to change the seasoning at the end due to the fact soups will boil out and could get concentrated resulting in an in excess of seasoned or salty Gumbo. Roux dependent gumbos & sauces must be, at the minimum, salted to mix all the flavors adequately.
I like to serve gumbo in a huge bowl w/tiny portion of cooked white rice with a slice of Garlic French Bread and a Baked Sweet Potato to compliment the dish.