Main Courses, Soups
April 2, 2016
Recipe by Chef Jacquie
1 Cup of flour
¾ Cup of bacon drippings
1 Large Onion, diced
1 Green Bell Pepper, diced
2 Celery Ribs. diced
1 Red Bell Pepper, diced
2 Cloves of garlic, minced finely
2 Medium cans of diced tomatoes (puree a little with an immersion blender stick)
1 Knorr beef bouillon cube
2 Cups of water
Pinch of cayenne pepper
1 teaspoon of Thyme
1 Small can of stewed tomatoes
1 Pound of smoked kielbasa, sliced
2 boneless and skinless chicken breasts, cut into small cubes
2 dozen shrimp, peeled and deveined
1 small package of frozen okra
1 teaspoon of Cajun seasoning
Pinch of sugar
A splash or 4 of hot sauce
1The Key is the Roux!
2Whisk over medium-low heat until it is a mahogany brown color; can take anywhere from 45-75 minutes, depending on the pot you use.
3You cannot walk away from this, so plan to stand and babysit the roux. Grab a glass of wine first!
5When the roux is done, remove from the heat.
6Add the trinity (onion, celery, pepper) and garlic, stir to combine and sauté until soft, about 15 minutes.
7Add tomatoes, bouillon, water, seasonings, chicken and kielbasa, sugar, corn, beans and return to heat.
8Bring to a gentle boil, then cover and simmer for 45 minutes.
9If adding crabmeat, add it after the long simmer so it doesn’t overcook.
10Fifteen (15) minutes before serving, stir in 2 teaspoons of gumbo file powder (gumbo file powder is ground up leaves from the sassafras tree and is added for a cooling aroma and taste.)
11Serve with saffron rice or cheesy grits.