Best 2 Authentic Cajun Gumbo Recipes

For those seeking a culinary journey into Louisiana's vibrant heritage, authentic Cajun gumbo stands as a beacon of flavor and tradition. This hearty, flavorful soup epitomizes the essence of Cajun cuisine, marrying a symphony of textures and spices into a dish that warms the soul and tantalizes the taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

AUTHENTIC CAJUN GUMBO

Authentic Cajun Gumbo image

I learned to cook in Louisiana and I love to cook Cajun food. This cajun gumbo recipe is one of my favorites. -Paul Morris, Kelso, Washington

Provided by Taste of Home

Categories Lunch

Time 1h45m

Yield 20 servings (1-1/4 cups each).

Number Of Ingredients 19

Ingredients

6 quarts water
1 chicken (5 pounds), cut up
2 large onions, quartered
4 celery ribs, cut into 3-inch pieces
6 garlic cloves, coarsely chopped
2 tablespoons salt
1 teaspoon garlic powder
1/2 teaspoon poultry seasoning
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 teaspoon white pepper
1 cup canola oil
1-1/2 cups all-purpose flour
1 large onion, finely chopped
1 pound fully cooked andouille sausage links, chopped
2 pounds sliced okra
2 pints shucked oysters
3 tablespoons gumbo file powder
Hot cooked rice

Steps:

Place the first 11 ingredients in a stockpot; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours., Remove chicken and allow to cool. Strain broth, discarding vegetables; skim fat. Remove meat from bones; cut chicken into bite-size pieces and set aside. Discard bones., In the same pan, cook and stir oil and flour over medium heat until caramel-colored, about 14 minutes (do not burn). Add finely chopped onion; cook and stir 2 minutes longer. Gradually stir in broth. Bring to a boil., Carefully stir in sausage and reserved chicken. Reduce heat; simmer, uncovered, for 10 minutes. Stir in okra and oysters. Simmer, uncovered, 10-15 minutes longer or just until okra is tender. Stir in file powder. Serve with rice.

Nutrition Facts : Calories 319 calories, Fat 19g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 990mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 3g fiber), Protein 19g protein.

AUTHENTIC CAJUN TURKEY GUMBO

Authentic Cajun Turkey Gumbo image

In our house this is the only thing we do with leftover turkey! Serve over rice and with hot corn bread. This is our all-time favorite gumbo recipe from La Bonne Cuisine Cookbook from New Orleans. After cooking this for more than 25 years, we now ad-lib, I throw all the leftover turkey in, cover with water and go from there. But, for those of you who have never made a gumbo, it helps to follow the recipe a few times. This recipe is very tried and true, you will create an out of this world gumbo! *Just be careful to NOT burn the roux. You must stir constantly. Plan on having someone else answer the phone, you can't do both. I am from New Orleans and have had my share of gumbo, believe you-me! This one is the best!

Provided by Penny Stettinius

Categories Gumbo

Time 5h

Yield 16-18 serving(s)

Number Of Ingredients 23

Ingredients

1 turkey carcass
2 turkey legs (or thighs)
1/2 cup bacon grease
1/2 cup cooking oil
1 cup flour
8 celery ribs
3 large onions, chopped
1 bell pepper, chopped
2 garlic cloves, minced
1/2 cup fresh parsley, chopped
1 lb okra, sliced (frozen is fine)
1 cup smoked sausage, sliced
2 cups water
2 cups turkey stock
1/2 cup Worcestershire sauce
Tabasco sauce
12 ounces tomatoes, diced
1 1/2 tablespoons salt
4 slices bacon, slices cut into 1 pieces
1 -2 bay leaf
cayenne
1 teaspoon brown sugar
1 tablespoon lemon juice

Steps:

Crack the turkey carcass into several pieces.
Place the turkey carcass and legs into a large soup kettle with 3 qts of water and 1 tsp salt.
Boil for one hour.
Remove the carcass and legs and cool.
Remove the meat from the bones and discard the bones.
Reserve the stock and the meat.
In a heavy Dutch pven over medium heat, heat the grease and the oil.
Add the flour, stirring constantly, and cook until it turns a deep, mahogany brown.
Add the celery, onion, bell pepper, garlic, and parsley.
Cook for 15-20 minutes, stirring constantly.
Add the okra and sausage and continue cooking for 5 minutes.
Add 2 qts of water, 2 qts turkey stock Worcestershire sauce, Tabasco, tomatoes, salt, bacon, bay leaves, and cayenne.
Simmer, covered, for 2.5-3 hours, stirring occasionally.
Add the turkey meat and simmer for 30 minutes.
Just before serving, add the brown sugar and lemon juice.

Tips:

Use a variety of ingredients: Gumbo is a versatile dish that can be made with a variety of ingredients. This includes different types of meat, seafood, vegetables, and spices. Some popular ingredients include okra, bell peppers, celery, onions, tomatoes, and shrimp.
Don't be afraid to experiment: There is no one right way to make gumbo. Feel free to experiment with different ingredients and flavors to create your own unique dish.
Use a good roux: The roux is the base of the gumbo and it's important to make it correctly. A good roux should be cooked slowly over low heat until it reaches a dark chocolate color.
Let the gumbo simmer: Gumbo is a slow-cooked dish. Simmer it for at least 1 hour, or longer if possible, to allow the flavors to develop.
Serve with rice: Gumbo is traditionally served with rice. White rice is the most common choice, but you can also use brown rice or wild rice.

Conclusion:

Gumbo is a delicious and versatile dish that is perfect for any occasion. It's easy to make and can be tailored to your own personal taste. So next time you're looking for a hearty and flavorful meal, give gumbo a try. You won't be disappointed!