I am new to the cast-iron cooking Facebook page. However, I am 43 years old and have been cooking in cast-iron since I was a small child and my mother 1st taught me to cook. Being from the heart of Cajun country, I would like to share my gumbo recipe with yall. I always use cast-iron. A good gumbo, just like a good brown gravy, cannot be achieved without a cast-iron Dutch oven! Anyway, here it is. Enjoy! Rikkis Thick and Spicy Cajun Gumbo Ingredients: 1 tbsp. cooking oil 4 Links Richard S Crazy Cajun Sausage (Thinly Sliced) 1/2 Medium Onion (Chopped) 1/2 Bell Pepper (Chopped) 1 tsp. minced garlic 1.5 gallons cold water. 3/4 Pint Jar (1 1/2 Cups) of Your Favorite Prepared Roux (I Use SavoiS light, because I find it has a better flavor than dark roux) 2-3 tbsp. Tony Chacheres Creole seasoning 4 Large Boneless/Skinless Chicken Breast Halves (Cut in 4) 6 Boneless/Skinless Chicken Thighs (Cut in 3) 3 pounds peeled/deveined small/medium shrimp (optional) Directions: Season chicken and shrimp with Tony Chacheres seasoning and set aside. In a large cast-iron pot, over medium-high heat, lightly brown sausage in oil. Add onion, bell pepper, and garlic and sauté until vegetables are tender. Add water, increase heat to high, and bring to a rolling boil. Gradually add roux, stirring constantly, until completely dissolved. Reduce heat to medium and boil for a long time, occasionally adding water to maintain the same amount. (I boil my roux with the sausage and vegetables for approx. 2 hours, but this is a matter of preference. Like anything, the longer it cooks, the more the flavors blend.) Add the seasoned chicken and continue to boil over medium heat for 30 minutes, or until chicken is tender. (Optionally: Once chicken is tender, add seasoned shrimp and boil 5 more minutes. Cover and let stand 10-15 minutes.) Serve hot over cooked, long grain, white rice. Serving Suggestions: If you like your gumbo more on the spicy side you can add some File, or some of your favorite hot sauce. (I like Louisiana brand hot sauce in mine) Great side dishes include; potato salad, shredded cabbage, or coleslaw, and of course French bread.
Posted on: Tue, 06 Jan 2015 00:57:47 +0000