Gumbo is quintessential Cajun or Creole comfort food. A hearty stew made with shrimp or chicken and okra. My parents developed this easy Cajun Gumbo recipe that can be ready in under an hour.
Cajun versus Creole
Cajun Gumbo uses a roux, while Creole uses file (pronounced fee-lay) powder as a thickener and also tomatoes. This recipe is Cajun.
Browned Flour Roux
My mom uses 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.
A word of warning
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.
This recipe is a little on the mild side as Cajun recipes go for a reason. Dad didn’t like spicy foods. So we would make things mild and then add our own hot sauce and file at the end to suit our own tastes.
Until next time, happy eating.