{"id":11028,"date":"2015-10-12T05:39:07","date_gmt":"2015-10-12T12:39:07","guid":{"rendered":"http:\/\/www.thatrecipe.com\/blog\/?p=11028"},"modified":"2024-10-10T15:30:47","modified_gmt":"2024-10-10T22:30:47","slug":"cajun-gumbo-3","status":"publish","type":"post","link":"https:\/\/thatrecipe.com\/cajun-gumbo-3\/","title":{"rendered":"Cajun Gumbo: Ready in About an Hour"},"content":{"rendered":"\n

Imagine a steaming bowl of rich Cajun Gumbo, packed with tender chunks of shrimp, chicken, and okra, all simmering in a flavorful roux. This iconic dish from Louisiana has captured the hearts and taste buds of food lovers around the world.<\/p>\n\n\n\n

Get ready to satisfy your hunger and discover the secrets behind this beloved Southern staple.<\/p>\n\n\n\n

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My parents developed this easy Cajun Gumbo recipe that can be ready in under an hour. While they may not have been from Louisiana, they loved the cuisine, took classes while visiting New Orleans and combined numerous recipes from some of the great chefs of the area.<\/p>\n\n\n\n

Cajun Creole versus Creole Gumbo<\/h3>\n\n\n\n

First, what's the difference between Cajun and Creole cooking?<\/strong> Cajun derives from the French Canadians (Acadians) that settled in the area around New Orleans. Creole derives from cuisines throughout the Caribbean such as West African, French, Spanish, and Native American.<\/p>\n\n\n\n

Cajun Gumbo uses a roux, while Creole uses fil\u00e9 (pronounced fee-lay) powder as a thickener and also adds tomatoes. This\u00a0recipe\u00a0is Cajun.<\/p>\n\n\n\n

Browned Flour Roux<\/h3>\n\n\n\n

My mom used Paul Prudhomme's browned flour recipe, which begins by literally browning the dry flour in a skillet to a nice toasty brown color before beginning. It takes about 10 minutes to do it properly (low and slow!) but it takes a lot of the guess work out of making the dark roux you need for Gumbo.<\/p>\n\n\n\n

Tips for making Cajun Gumbo<\/h3>\n\n\n\n

Mom's only caution for this recipe is to constantly monitor the heat when browning the flour and vegetables. When in doubt, turn the heat down a little and cook a bit longer.<\/p>\n\n\n\n

This recipe is on the mild side compared to many Cajun recipes. There's a reason for that. Dad didn't like spicy foods. So, we would make things mild and then add our own hot sauce and fil\u00e9 at the end to suit our own tastes.<\/p>\n\n\n

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Recipe<\/h2>

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Ingredients
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