October 12 was national gumbo day, giving me an excuse to make the warm comforting dish. I began making it at the request of Lawyer Boy after he spent one summer in Lafayette, La for an internship. His dad and I visited him while he was there and had the pleasure of eating dinner at Prejean’s Restaurant where I watched, in shock, as Mr. Picky Eater ate gumbo, boudin, and even bread pudding! He did even know what was in those foods but he ate them anyway – which is a big deal for the man who frets over chicken contamination like a mother frets over a sick child. On the way out the door I bought Prejean’s Cookbook and determined to make gumbo at home – it’s such a tasty dish.
For those of you who sat in Algebra class and said, “Why am I learning this? I’m never going to use it in real life” this next part is for you: Each recipe is written like you are cooking for a restaurant and not a family of four. Gumbo is also full of many ingredients and so there was a lot of Algebra used to cut the recipe down correctly in order to serve just a few. It took a couple of tries but I finally mastered it and have been making it at least once per year since. You should know that this freezes beautifully and is perfect for workday lunches. In fact, I microwaved it many times in the work break room where co-workers often commented on the great smell asking what in the world I had made. It sure beats the nearly constant smell of Lean Cuisine wafting through the air in lunchrooms all across the nation……….man, I hate that smell.
Prejean’s Restaurant was opened in 1980 by Bob Guilbeau as a tribute to his grandparents, Walter and Inez Prejean. The place is built on their property in Lafayette, La. And features live Cajun music each night starting at 7 PM. Chef Remy Laterrade holds court in the kitchen each day for breakfast, lunch, and dinner offering a wide variety of traditional Cajun dishes as well as updated and new creations. If you are ever in Lafayette, you must stop by and eat a bite because you will not be disappointed.
I made some deer and duck gumbo a few years ago and published the recipe but have never shown you how to make more traditional chicken and sausage fare. When I made it last week, I worried because son-in-law does not like soups but he ate 2 helpings at supper and took what little leftovers there were for lunch the next day. It was the first time there was not enough to freeze for later. I’ve finally perfected the smaller measurements and want to share them with you now.
Keep in mind there are as many recipes for gumbo as there are for macaroni and cheese so mine may not be like your aunt Lucy’s. I love this recipe though and I hope you will give it a try and let me know how you like it! Also, we serve fonduta as an appetizer when we make gumbo. Doesn’t it look delish? You can find the recipe here at Splintered Vision blog:
Prejean’s Gumbo
Ingredients:
2 ½ Tablespoons butter
2 ½ Tablespoons flour
2 Tablespoons oil
6 oz. andouille sausage, sliced into ¼ inch thick circles
1/3 Cup each diced onion, celery, and bell pepper
4 chicken thighs, skin removed
1 tablespoon paprika
¼ teaspoon black pepper and cayenne pepper
1 Bay leaf
1 ¼ quarts (1 and ½ of those chicken stock boxes if buying it)
1 chicken bouillon cube
1 teaspoon Kitchen Bouquet or Worcestershire sauce
Tabasco and green onion tips for garnish (optional)
Directions:
In a small skillet on medium heat add butter and flour to make a roux. At first it will look like this:
Stirring constantly you will continue to cook it until it looks like this:
Sometimes it takes 20 minutes and sometimes it takes 45 but just keep stirring and cooking until it has that chocolate brown color, then set aside.
In a large Dutch oven, put in oil and the Mirepoix: onions, celery, and peppers cooking until tender. Dip out with slotted spoon and set aside.
Place chicken and sausage in skillet and brown. If you don’t have Andouille sausage – just use skinless beef sausage by Eckrich Farms or another manufacturer.
After meat has browned, dip it out and add in the chicken stock and bouillon cube, deglazing the pan.
Add the paprika and both peppers then the veggies and meat, bringing to a boil.
While boiling, add in the roux. The color of the dish should turn a little more brown than red at this point.
Turn down the heat and simmer for about 30-40 minutes.
Just before serving, add the Kitchen Bouquet or Worcestershire Sauce and chop the green onions to sprinkle on top of the dish with Tabasco as desired.
You will also need to make some rice. Minute rice is fine. We have a rice cooker that Son-In-Law uses easily so we made up the rice.
Mr. Picky Eater prefers the Prejean’s way of serving the dish: gumbo in one bowl and rice in another.
I prefer the traditional way of rice in the middle of a bigger bowl with gumbo ladled over top but either way it is delicious! Make some tonight and let me know what you think!
Find more Mardi Gras recipes!
I am over at Weekend Potluck so come on over and check it out! You won’t be sorry!
Miss Kelly! As a born and raised in Lafayette pure cajun gal, I have to tell you that you’re doing it all wrong! Once a year!?? No no no, this is incorrect! 🙂
Other than that, c’est bon! What a beautiful roux you’ve made! Glad you got the Prejeans’s book, it’s a keeper.
My all time favorite have-to-have book on Cajun cooking is Talk About Good! ….published way way back in the 70’s or 80’s by the Junior League ladies of Lafayette. It’s a must-have.
Another dish your picky eater might like is smothered corn. Fry some bacon in a skillet then crumble and set the bacon aside. (Pour off all but about 1/4 c grease.) Slice whole onions really thin and toss them in the bacon grease to cook down for a few minutes. Keep a big spoon handy to shoo off the crowd that will gather at that point. Then add your corn (I like to use fresh corn cut from the cob) …stir it around in the bacon and onions and add the crumbled bacon. After a few minutes add just a bit of water and cover your pot and lower your fire. It’s ready quick …and so delicious!
Ditto on the ‘Talk About Good’ cookbook. (I think it was a best seller.) A must-have for all cookbook libraries. ISBN is 978-0935032024.
I’m gettin’ it!
Boy – that corn sounds wonderful and you know what? I’ve got some in the freezer from summer – I am going to serve it this week! I had no idea you were from Lafayette! Love the grocery down there – and spudnuts! Such a wonderful place. As soon as i make the corn, i will let you know know! Thanks for the compliments on the gumbo – it was fabulous!
Ok, I admit you lost me at mirepoix, but after looking it up on the web, I see you defined it for me! Alas, though, where does the red come from? It looks like crushed tomatoes, but that’s not an ingredient! Lastly, since Kitchen Bouquet and worcestshire sauce have distinctive but different flavors, which do you prefer? It’s cold here this a.m. and this sounds like a wonderful way to warm up!
The red is from that fact that I had a red sweet pepper in the fridge and not a green one! So the red from the pepper overwhelmed the onion and even the celery!
I prefer the Worcestershire because Top Girl and Rocket are both allergic to something that is in Kitchen Bouquet – it makes them sick – so that’s how i got used to making it. I recommend whichever flavor you like best but honestly – you really don’t taste it much! let me know how you like it!
LOL! Look at the red in my face now! I have to agree, that corn sounds yummy as well! Looks like we’ll be eat in’ Louisiana style this week!!
Great! let me know how you like it – we love it!
Let’s get one thing straight, Kelli. I refuse to (even try to) use algebra. If the recipe calls for restaurant-size portions, then by-golly, that’s what I make! 😉 This looks beautiful and makes me want to break into song…
Jambalaya and a crawfish pie and file` gumbo
‘Cause tonight I’m gonna see my ma cher amio.
Pick guitar, fill fruit jar and be gayo,
Son of a gun, we’ll have big fun on the bayou.
You know Adam – I would have made as much as it called for if I owned a pot that big! 🙂 Yes, I was singing that song while my husband was singing the Jimmy Buffett “I Will Play for Gumbo” Not the surfboard sign behind a couple of the pictures! 🙂 Thank you so much for the compliment – I worked hard to master it over the years!
That’s the spirit, Adam! You made me laugh out loud and can I please come over when you make the restaurant sized pot?
Sure!
I had chicken thawing this morning to make Chicken Inasal, but I’ve decided that we’re taking a trip to the bayou with Kelli’s version of this recipe. Hope you don’t mind, Kelli, but I have some ground sassafrass leaves aching to thicken this at the end. Just saying. 😉
Sounds fabulous to me! I haven’t had any sassafrass in years – I used to make tea for my dad because his good friend (a shaman) said it was good for his Parkinson’s. I know it’s the main ingredient in file’ – let me know how it turns out for you. Ours was great!
I know a lot of people think that gumbo is usually seafood because that’s what most restaurants outside of Louisiana serve, but my favorite is always, always chicken and sausage. Aside from the red color, which confused me briefly, that looks really delicious, Kelli! Wish I had a bowl right now! And I third the recommendation for Talk About Good!
Yes, it is usually browner than red but like I said – had red sweet peppers so I used them instead of green – I add that to everything just about……….recipe didn’t even call for it but we love it and that’s why I added them in but didn’t mention them. 🙂
Oh, I’ve used red bell pepper instead of green when that’s all I had too. I remember saying to the family, just don’t tell my grandmothers. 🙂 Better a red gumbo than no gumbo. It’s all GOOD!
I know! I couple of people have mentioned my gumbo isn’t REAL gumbo color! 🙂
Pshaw. Ignore ’em. Flavor is what counts.
🙂 Thanks!
Gumbo looks great!! And as for the Talk About Good cookbook, I have it and also Talk About Good 2! Wouldn’t trade ’em for anything. Will definitely be trying your gumbo!
Sounds great – lots of recommendations on that book so it’s on my wish list at Amazon. Next time I make an order – that will be in my box.
Wow! Looks like quite a few of your followers know this cookbook. I’ve bought copies for my kids and in the spirit of hometown community, I’m happy to see it’s so well known!
If you ever need any cajun advice, Kelly, you know you can reach out.
I’m so glad to know you’ve been to Lafayette and experienced first-hand my wonderful town. People think New Orleans and/or Baton Rouge are cajun (food, culture, etc) but they’re very different. Cajun is predominantly that south-central area of Lafayette and the surrounding communities: Breaux Bridge, Henderson, Crowley, Gueydan, etc.
If you ever get a chance to make it back, you must try Cafe des Amis in Breaux Bridge. Saturday mornings are rockin; they have a live zydeco band (you can find many videos of this on youtube) and some of the best food …..my favorite is an omelet smothered in crawfish etouffee with a side of cheese grits. Yummm!
I know where Breaux Bridge is – I have even been through there! I expect we will go back one day and you know I will go there for sure now. I am thinking of making some boudin at some point this winter so yes, I will be contacting you and thanks so much for the offer! I have put that cookbook on my Amazon list and will be purchasing it next month! I make purchases there once per month and I’ve already done my October buy! 🙂
I love gumbo and make it often. What I find amazing is that Mr. Picky eater eats gumbo. Yours sounds delicious…the only thing I would add is Tabasco but that is a personal preference. 🙂
I do add the tabasco but my daughter is a light weight and my mom………so we add that into our bowl! Isn’t it odd that he eats it? I’m pretty sure the only reason he ever tried it was because the boy wanted him to. He will do anything for the kids and our grandson. Once he ate it, it found that he liked it! 🙂
OK. Made it. Loved it. You’re on my Facebook page. Wow. Good stuff!
I’m so happy that you liked it – and made it so quickly. Thanks! I follow your FB page so I will go see it!
Funny…..I made gumbo also today- my recipe is just slightly different but not by very much. First time I tried to make it and it was great! The sausage is the secret.
It must have been a gumbo day for many of us! Thanks for dropping by and please come back!
Hi Kelli, I was borned and raised 25 miles from Lafayette, Louisiana, in New Iberia, which is 4 miles from Avery Island, Louisiana, home of the world famous Tabasco pepper. My mom was an excellent cook. Just a little tidbit here, she would never put paprika in gumbo, nor would she allow Worcestershire near her pot of gumbo. Kitchen Bouquet was only used if your roux was not dark enough. The color of your roux when browned should be the color of your “GUMBO”, never red. Sometimes when I read Cajun cookbooks, I am very sad to see so many strange spices in their recipes. Also, gumbo was always served with homemade potato salad and French bread.
The waters in the Bayous in south Louisiana would be the color of your “Gumbo”.
Hi Jean! Thanks so much for sharing – I have been to New Iberia and Avery Island – such beauty! I didn’t realize I didn’t have to put in Kitchen Bouquet if my roux was dark enough – which mine was. The directions did say paprika and you are correct, the Gumbo at Prejean’s was dirty water brown and mine usually is but not so much this time……..it was the red pepper and I guess the paprika I put in. I will work on that color next time! Thanks again for tellin me this vital info…….especiall what it was served with – I really truly appreciate it. Maybe by Mardi Gras I will have it down! 🙂
There are so many techniques for gumbo out there, and they’re all a little different. This recipe looks to be a combination of Cajun and Creole, since butter is used in the roux (a Creole thing) and no tomatoes were used (a Cajun thing). I don’t know what type of “strange spices” Jean is talking about. Justin Wilson’s gumbo recipe includes Worcestershire; and Paul Prudhomme’s includes his own (proprietary) spice blends. And paprika is considered a staple ingredient in Cajun cooking. So there.
Don’t let anyone infer that your recipe is wrong simply because it’s not like the version Mom used to make.
Thanks Adam – your bowlful looked fabulous last night. Man, it’s even better the next day if there’s any left! 🙂
Thanks to you, Kelli! And I used red bell peppers too! 😉
Gotta’ use what you have – I hate wasting food of any kind. I’ve got a bag of carrots in there right now that I’m going to have leftovers for so I’m going through Nana’s recipe book trying to find a recipe to use………just so I won’t waste them.
This gumbo looks brilliant! I have only had vegetarian gumbo once in the US, but I could get used to eating it at home 😀
Cheers
Choc Chip Uru
YUM! I know I said this before, but I REALLY wish we lived closer to each other! I would love to be a dinner guest at your house. Or just to drop by and have you teach me how to cook!
I wish we lived closer to each other too Beth! I was just getting ready to come over to your blog and send you an email – I’m going to get a sewing machine next month! I wanted your recommendation for a good starter machine. If you don’t read this response, I will send you an email because I know you will give me the best answer!
Kellie you just made my day! I am Louisiana born and raised, make many Gumbos each year, but they are always for a huge group. You just gave me permission to make a small pot. Best of all you did the math for me. Bless you! Can’t wait to try your recipe.
One tip though you haven’t lived until you have Gumbo the next day. It is always even better. So to thank you I give you permission to go get a bigger pot. HA HA! Have a great weekend!
Stop by and feel free to use your Algebra on my family Gumbo recipes. http://soupspiceeverythingnice.blogspot.com/
Why thank you Denise! I appreciate your kind comments and yes, it IS better the next day however, I usually freeze it and take it to work over a period of a couple of months………..Deeee-lish! Thanks for dropping by and please come back!
thanks Kelli pinning this looks fabulous!
Thank you!