Best 2 Authentic Cajun Gumbo Recipes

**Authentic Cajun Gumbo: A Symphony of Flavors from the Bayou**

Hailing from the heart of Louisiana's Cajun Country, gumbo is a culinary masterpiece that embodies the vibrant spirit of its people. This hearty and flavorful stew is a testament to the region's rich cultural heritage, where French, Spanish, and African influences harmoniously blend to create a dish that is both comforting and captivating.

In this comprehensive guide, we present a collection of authentic Cajun gumbo recipes that capture the essence of this beloved dish. From the classic chicken and sausage gumbo to the seafood-laden seafood gumbo, each recipe is a culinary journey that will transport you to the bayous of Louisiana.

Whether you're a seasoned gumbo enthusiast or a curious home cook seeking to explore the depths of Cajun cuisine, this article has something for everyone. Dive into the detailed instructions, helpful tips, and fascinating insights into the history and variations of gumbo. Discover the secrets of creating a rich, flavorful roux, the perfect balance of spices, and the art of combining diverse ingredients into a harmonious symphony of flavors.

Prepare to tantalize your taste buds with our authentic Cajun gumbo recipes. Experience the warmth and hospitality of Louisiana's kitchens as you savor the bold flavors, the soulful aromas, and the captivating stories behind this iconic dish. Let gumbo be your gateway to the vibrant culinary traditions of the bayou, where food is more than just sustenance—it's a celebration of life, culture, and community.

Here are our top 2 tried and tested recipes!

AUTHENTIC CAJUN GUMBO

Authentic Cajun Gumbo image

I learned to cook in Louisiana and I love to cook Cajun food. This cajun gumbo recipe is one of my favorites. -Paul Morris, Kelso, Washington

Provided by Taste of Home

Categories Lunch

Time 1h45m

Yield 20 servings (1-1/4 cups each).

Number Of Ingredients 19

Ingredients

6 quarts water
1 chicken (5 pounds), cut up
2 large onions, quartered
4 celery ribs, cut into 3-inch pieces
6 garlic cloves, coarsely chopped
2 tablespoons salt
1 teaspoon garlic powder
1/2 teaspoon poultry seasoning
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 teaspoon white pepper
1 cup canola oil
1-1/2 cups all-purpose flour
1 large onion, finely chopped
1 pound fully cooked andouille sausage links, chopped
2 pounds sliced okra
2 pints shucked oysters
3 tablespoons gumbo file powder
Hot cooked rice

Steps:

Place the first 11 ingredients in a stockpot; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours., Remove chicken and allow to cool. Strain broth, discarding vegetables; skim fat. Remove meat from bones; cut chicken into bite-size pieces and set aside. Discard bones., In the same pan, cook and stir oil and flour over medium heat until caramel-colored, about 14 minutes (do not burn). Add finely chopped onion; cook and stir 2 minutes longer. Gradually stir in broth. Bring to a boil., Carefully stir in sausage and reserved chicken. Reduce heat; simmer, uncovered, for 10 minutes. Stir in okra and oysters. Simmer, uncovered, 10-15 minutes longer or just until okra is tender. Stir in file powder. Serve with rice.

Nutrition Facts : Calories 319 calories, Fat 19g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 990mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 3g fiber), Protein 19g protein.

AUTHENTIC CAJUN TURKEY GUMBO

Authentic Cajun Turkey Gumbo image

In our house this is the only thing we do with leftover turkey! Serve over rice and with hot corn bread. This is our all-time favorite gumbo recipe from La Bonne Cuisine Cookbook from New Orleans. After cooking this for more than 25 years, we now ad-lib, I throw all the leftover turkey in, cover with water and go from there. But, for those of you who have never made a gumbo, it helps to follow the recipe a few times. This recipe is very tried and true, you will create an out of this world gumbo! *Just be careful to NOT burn the roux. You must stir constantly. Plan on having someone else answer the phone, you can't do both. I am from New Orleans and have had my share of gumbo, believe you-me! This one is the best!

Provided by Penny Stettinius

Categories Gumbo

Time 5h

Yield 16-18 serving(s)

Number Of Ingredients 23

Ingredients

1 turkey carcass
2 turkey legs (or thighs)
1/2 cup bacon grease
1/2 cup cooking oil
1 cup flour
8 celery ribs
3 large onions, chopped
1 bell pepper, chopped
2 garlic cloves, minced
1/2 cup fresh parsley, chopped
1 lb okra, sliced (frozen is fine)
1 cup smoked sausage, sliced
2 cups water
2 cups turkey stock
1/2 cup Worcestershire sauce
Tabasco sauce
12 ounces tomatoes, diced
1 1/2 tablespoons salt
4 slices bacon, slices cut into 1 pieces
1 -2 bay leaf
cayenne
1 teaspoon brown sugar
1 tablespoon lemon juice

Steps:

Crack the turkey carcass into several pieces.
Place the turkey carcass and legs into a large soup kettle with 3 qts of water and 1 tsp salt.
Boil for one hour.
Remove the carcass and legs and cool.
Remove the meat from the bones and discard the bones.
Reserve the stock and the meat.
In a heavy Dutch pven over medium heat, heat the grease and the oil.
Add the flour, stirring constantly, and cook until it turns a deep, mahogany brown.
Add the celery, onion, bell pepper, garlic, and parsley.
Cook for 15-20 minutes, stirring constantly.
Add the okra and sausage and continue cooking for 5 minutes.
Add 2 qts of water, 2 qts turkey stock Worcestershire sauce, Tabasco, tomatoes, salt, bacon, bay leaves, and cayenne.
Simmer, covered, for 2.5-3 hours, stirring occasionally.
Add the turkey meat and simmer for 30 minutes.
Just before serving, add the brown sugar and lemon juice.

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
Use a heavy pot: A heavy pot will help to distribute heat evenly and prevent your gumbo from scorching.
Cook your roux slowly: The key to a great gumbo is a dark, flavorful roux. Cook your roux slowly over medium-low heat, stirring constantly, until it reaches a chocolate-brown color.
Add your vegetables in stages: Add your vegetables to the pot in stages, starting with the heartier vegetables like onions, bell peppers, and celery.
Use a good quality stock: The stock you use will have a big impact on the flavor of your gumbo. Use a homemade stock or a high-quality store-bought stock.
Season to taste: Season your gumbo to taste with salt, black pepper, and cayenne pepper. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
Let your gumbo simmer: Simmering allows the flavors to meld and develop. Simmer your gumbo for at least 30 minutes, or up to 2 hours.
Serve with rice: Gumbo is traditionally served with rice. You can also serve it with cornbread, potato salad, or coleslaw.

Conclusion:

Gumbo is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftovers and it's also a perfect meal to serve at a party or potluck. With a little planning and preparation, you can make a delicious pot of gumbo that your family and friends will love.