*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 Louisianna 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.