‘Quiet the mind and the soul will speak’
It’s cloudy outside today and rain is expected later so being in the kitchen sounded much more appealing. I decided to make a Cajun okra gumbo….good ol’ comfort food. I did not make the trip to see my Mama for Mothers Day and was feeling a little blue about that but I will be making the trip in a couple of weeks.
Today was my first time to ever make a roux. I have to admit I usually take the easier route. It was much simpler than I thought, not sure why but it has always seemed intimidating. I cooked it a little longer than I should have because I forgot to turn off the burner. Other than that it turned out perfect. Most gumbos have chopped celery in addition to the onions, however I am not a huge fan of celery so I didn’t add any. This has been a very relaxing day, may even still have time for a nap. 🙂
For The Roux:
- 1/2 butter or vegetable oil (I prefer butter)
- 1/2 flour
In large stew pot melt the butter over medium heat. Sift the flour into the butter and stir continuously until a rich caramel color. A wooden spoon or flat-bottomed whisk works the best for this. Set aside to cool and thicken.
For The Gumbo:
- 1 package (14 oz.) garlic smoked sausage
- 1 package (12 oz.) crawfish tails
- 6 cups chicken broth
- 1 cup onion, diced
- 1/2 cup yellow bell pepper, diced
- 2 Tablespoons roasted garlic, minced
- 1 can (14 oz.) diced fire roasted tomatoes
- 1 package (12 oz.) frozen cut okra
- 2 Tablespoon olive oil
- 1 teaspoon cayenne pepper
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon thyme
- hot sauce (optional)
- Salt and Pepper
- In large stew pot melt the butter over medium heat. Sift the flour into the butter and stir continuously until a rich caramel color. A wooden spoon or flat-bottomed whisk works the best for this. Set aside to cool and thicken.
- Add 2 Tablespoons of olive oil to large skillet and saute onions and bell pepper until tender. Stir in the roasted garlic and add to the pot with the roux.
- Stir in broth, tomatoes, cayenne pepper, Cajun seasoning, thyme, hot sauce, salt and pepper and bring to a gentle boil. Reduce heat to low and simmer for 30 minutes.
- Stir in sausage, crawfish and okra and cook until okra is tender
- Serve over sticky white rice
Have a Blessed Day!