*Disclaimer* I am not a food blogger, but I did go to culinary school. My photos may not be pretty, but only good recipes belong on my blog.
I think it is time for a trip to Louisiana to eat some gumbo and beignets!
I was introduced to Cajun food from my roommate’s Mom. She came to stay with us from Louisianna for a few weeks and we were blessed to have her cook a few meals. Her gumbo, Jambalaya, and sweet potatoes changed my life.
Here is a classic recipe for Louisianna Gumbo. I do not like my food to be too spicy, but if you do feel free to add hot sauce or cayenne pepper. Also, when I made this for the images, I only made a 1/4 of the recipe since my wife and I were leaving out of town the next day. Following this recipe will get you a much larger yield then what it looks like in the image.
- 1 tbsp vegetable oil
- 1 onion, diced
- 2 bell peppers, diced
- 2 celery stalks, diced
- 4 chicken breast, diced
- 1 lb sausage, sliced
- 1/4 c flour
- 1 lb okra
- 1 can diced tomato
- 1 can tomato sauce
- 2 tsp creole seasoning
- 1 bayleaf
- 1 tsp salt
- 4 cups chicken stock
1. Heat a heavy cast-iron skillet and saute the diced onion, bell peppers and celery until tender.
2.In a separate pan, saute chicken and sausage. Once cooked, add to sauteed vegetables.
3. Add flour and stir, cooking for a few minutes.
4. Add chicken broth, tomatoes, okra and seasonings and allow to simmer for at least 15 minutes. Season and serve over cooked rice.
He is an expert travel advisor and enthusiast. He has traveled extensively in the USA, Central America, South America, and Europe. He has visited every Sandals Resort and is one of a select few Diamond Elite members of the Sandals Chairman’s Royal Club.
Dan graduated from Johnson & Wales University with an associate degree in Culinary Arts. Later he graduated from the University of Utah with a bachelor’s degree in International Studies with a focus on people and culture.