Cajun Gumbo

Recipe Directions

1. Add the butter & flour (a) to a cold pot on a cold burner. Turn the heat on the burner to medium. Stir until the butter starts to melt and then keep stirring constantly until the mixture is a dark brown and gives off an aroma similar to chestnuts. When it does, remove the pot from the heat.
2. Over no heat, add the sausage and vegetables (b) to the pot. Gently stir. Add the chicken (c) to the pot. Season with a pinch of salt and pepper. Stir well to incorporate the meat and vegetables with the flour and butter mixture.
3. Now add the cajun stock (d) to the pot. Place the okra (e) on a cutting board. Slice into bite-sized pieces and add to the gumbo. Stir (Note: we do not cut the okra in advance for you because the texture would become slimy).
4. Put the pot over medium-high heat and stir while scraping the bottom of the pot until the mixture comes up to a simmer. Once simmering, turn the heat down to low to maintain a simmer. Simmer for 10-12 minutes, stirring occasionally. If the gumbo starts to look too thick, add 1-2 tbsp of water to the pot and stir.
5. While the gumbo is simmering, cut open the package of shrimp (f) and place on a plate lined with paper towel. Allow the liquid to drain from the shrimp.
6. When the gumbo has simmered for 10-12 minutes, add the shrimp to the pot. Season with a pinch of salt and pepper. Simmer for 2-3 minutes or until the shrimp is opaque and cooked to your liking.
7. Use a small spoon to taste the gumbo. Add more salt and pepper if you wish. Serve in large bowls, making sure each portion has shrimp, okra, sausage, and chicken.