Authentic Cajun Gumbo

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Authentic Cajun Gumbo (the way Chris grew up eating)

Ingredients:
  • 8 heaping tablespoons Roux (not dry)
  • 3 Celery Stalks Diced, can add more if desired
  • 2-3 large slices onion then diced, can add more if desired
  • 1/2 Green Bell Pepper Diced, can add more if desired
  • 6 links Hot Pork Sausage, sliced
  • 1/2 -1 cup Smoked Tasso, diced
  • 4 Chicken Breasts, cubed (can use bone in if desired)
  • 2 tablespoons or season to taste A Cajun Life® All Purpose Seasoning 
  • 2 Tablespoons Italian Seasoning
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Onion Powder
  • 1-2 Teaspoons Cayenne Pepper
  • Add Salt to taste if needed
  • Optional: add fresh seafood of choice ie shrimp, crawfish, crabs, oysters, etc
Directions:
Method 1: (the way Chris likes it)
​Bring 8 quarts of water to a rolling boil.
Add all ingredients to water.
Bring to back to boil and continue to hard boil on for at least 2 hours being careful not to let over flow. Trust us, you'll need to adjust heat to prevent water from tumbling over, each stove is different but once water starts to rise, reduce heat until you get a hard boil that doesn't cause water to rise. 
Add water as needed to desired consistency.
 
Bonus secret: The longer you boil, the better it gets.
Double Bonus: Its always best after being refrigerated and served on day 2 and beyond!
 
Method 2:
​Bring 8 quarts of water to a rolling boil.
Add Roux and all seasonings to boil.
Boil for approx 1 hour and then add vegetables and all meat.
Bring to back to boil and continue to hard boil on for at least another hour being careful not to let over flow. Trust us, you'll need to adjust heat to prevent water from tumbling over, each stove is different but once water starts to rise, reduce heat until you get a hard boil that doesn't cause water to rise. 
Add water as needed to desired consistency.
 
If making a seafood gumbo, more seasoning will be needed and don't add seafood until 15-30 minutes prior to completion to prevent overcooking.