Frank's Recipes! Basic Cajun Gumbo with Shrimp and Sausage

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Basic Cajun Gumbo with Shrimp and Sausage

Gumbo is the African word for Okra it incorporates the cooking methods of all the cultures that inhabited south Louisiana, such as;
French - The roux
Spanish - the use of multiple meats
Choctaw Indians - Gumbo File (sassafras root)
Africans (freed slaves) - Okra, slow cooking process
Islanders (Jamaicans, etc) hot red Cayenne peppers

This is why the dish is considered the state dish of Louisiana, there are millions of variations on the Gumbo theme, however most consider that Gumbo SHOULD have at the very least Okra and either File powder or the roux present.

4 cups of chicken/shrimp stock
Good quality smoked sausage 1 pkg.
1 lbs. Headless deviened shrimp small (buy them whole and save the heads for the stock)
4 stalks celery sliced
1 large bell pepper diced
1 onion sliced
3 cups sliced fresh (or frozen in a pinch) Okra
1/2 cup flour
1/2 cup vegetable oil
Dry Spice 1/2 teaspoon each of
- Oregano
- Thyme (you can use fresh too)
- Garlic powder
- Cayenne (more for more heat)
- White pepper
- 1 tablespoon Cajun spice
- Gumbo File

The Stock
Use the same parts you would normally use for a basic chicken stock except half of that, and add about 2 cups of shrimp heads. Boil for 3 hours and strain.

New Orleans style DARK roux
In a good quality sauté pan or cast iron skillet heat to medium to medium high heat and add oil, slowly wisk in flour, once wisked in switch to a wooden flat edged spoon or regular spoon, slowly stir CONSTANTLY until at least the color of a Hershey's candy bar or darker (about 15 to 20 minutes). Add in your Onion, bell pepper, and celery, into your roux and sauté until tender, wisk in your stock (remember with roux the more you brown it the less thickening power it has, but more Cajun flavor it develops). Add the remaining ingredients except your file powder and shrimp, lower to a simmer and cook covered stirring occasionally for at least 1 hour. 15 minutes before serving add your shrimp, turn OFF heat and let set for 15 minutes, server over white rice, add file at the table (a little goes along way).

By the Way a lot of Cajuns would never use both file powder and roux in the same gumbo, but a lot of us do like the combination of the two, never add file powder while cooking, the file will thicken it into a starchy mess if you do.