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Do you ever start a recipe without a complete idea where you are going with it? My Deconstructed Seafood Gumbo is the result of just such a situation.
Jump to RecipeWhat do I mean? I began this recipe with the basic idea of making some Cajun salmon and sort of thinking I would make it a protein bowl. As I began to cook it, I realized it needed some sort of sauce to go with it. So I decided, since it was Cajun, to make the base of a gumbo as a sauce to add to the dish. I absolutely loved it and wish I made more of the sauce. The recipe I now use is from watching Youtube of BASICS WITH BABISH featuring Isaac Toupes. Isaac is a well known Cajun chef that developed a gumbo technique of cooking the roux on high heat. I totally love the result. The below link is my recipe developed watching this Youtube video:
BEST CHICKEN AND SAUSAGE GUMBO
I figure I must have been Cajun in a prior life. I have always loved Cajun cuisine. I have multiple Cajun or Creole spices on hand at any one time. As a quick aside, I wondered what the difference was/is between a Cajun and a Creole. This source – The Historic New Orleans Collection – says that Cajun is a subset of Creole. Creole being primarily blacks and Cajuns being from rural South
The whole article provides really good background on the history of the region and the reference to this culture and its people. Please comment if you have more insight you can share with me and my readers. Before I get to the development of my roux, and the base of this dish, I wanted to share some more creative Cajun recipes that I have developed:
GLUTEN FREE CAJUN CHICKEN MILANESE
Getting back to the star of this dish, my roux, my HOLY TRINITY. The key to Isaac Toupes gumbo is that the roux, the oil and flour base is cooked on really high heat. You have to watch it and stir it constantly to make sure it does not burn. The result, and I do not understand the science of it, is a deeper, richer flavor. Further, the veggies are cooked in the quickly developed roux and there flavor is more intensified as well. Maybe that is the answer – the high heat and quick cooking creates a more intense flavor. In my recipe, I used the veggie base as an accoutrement. It made the dish.
Building the dish with the gumbo base.
The Deconstructed Seafood Gumbo plated.
Chicken & Sausage Gumbo
Winging a Cajun recipe by throwing together a roux to add deep, rich flavor.
Ingredients
- 1 1/2 Lbs Chicken thighs cut in 1" cubes
- 1 – 2 Lbs Beef smoked sausage
- 4 Tbsp Canola Oil divided
- 3 Tbsp Gluten Free Flour
- 2 Tbsp CajunCreole seasoning divided
- 1 Whole Medium Yellow Onions diced
- 1 Whole Green Peppers diced
- 1 Stalks Celery diced
- 3 Cloves Garlic minced
- 12 Ounces Frozen Okra
- 1 Tbsp File Powder
- 2 Cups Chicken Stock
- 1 Tsp Salt
- Tsp Ground black pepper
- 2 Tsp Worcestershire sauce
- 2 Tsp Louisiana hot sauce
- 4 – 5 Whole Carrots sliced
- 1 Tbsp Brown sugar
Instructions
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Begin by adding the chicken to a bowl and seasoning with each of the bourbon powders and a couple of teaspoons of the Cajun seasoning. In your Dutch oven, add a little oil. Once warm, add in the chicken and sear for 4 – 5 minutes. Remove from the skillet and cook the sausages until brown on each side. Remove from the skillet and set aside.
Now it is time to begin to make the roux. Add in the remaining oil and heat until it shimmers on medium high heat. Add the flour and mix in well. Stir frequently to avoid burning. Remember, we are using a quick cook method so tend to it the whole time. When you get a chocolaty color, it is time to start with the vegetables.
Add in the holy trinity and cook for 3 – 4 minutes. Next, add the garlic and cook for 1 minute. Now add in the can tomatoes and cook for a couple minutes to cook out some of the liquid. Follow with the chicken stock and once mixed in real well, add the bay leaves and the spices except for the file powder. Simmer for 10 – 15 minutes. You want the sauce to thicken up some. When thickened, add back in the chicken and sausage and simmer for 5 – 10 minutes. Finish by adding in the file powder and cook for another 2 minutes.
Serve with rice. Enjoy!
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