Our Favorite Cajun Gumbo

Our Favorite Cajun Gumbo

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There are so many ways to make Gumbo, but one thing everyone can agree on is that the secret is in the “roux”.  Cajun roux is made from oil (or bacon fat) and flour.  It thickens the soup and adds amazing depth and flavor.  Tip: stay close by the stove because the roux is best tasting when it is reddish brown, but if you cook it too long, it will develop a burnt taste.


1 cup of vegetable oil

1 cup of flour

6 bell peppers, diced (I use red because they taste a little sweeter than green)

2 large white onions, diced

3 stalks of celery, diced

4 cloves of garlic, minced

2 tsp of cayenne pepper

1 Tbsp of kosher salt

6 cups of chicken broth

2-28 oz cans of diced tomatoes

1 lb of Andouille Sausage, cut on the bias into bite-sized pieces

2 cups of chicken, cooked and pulled

1 lb of shrimp, peeled and deveined

1-15 oz bag of frozen okra

6 Tbsp of Louisiana hot sauce

White rice for serving

In a large stockpot, heat oil until it begins to bubble.  Carefully add flour and stir.  Cook over medium heat until the “roux” turns a reddish brown.

Add celery, onion and bell pepper.  Cook 5-7 minutes or until tender.  Stir in cayenne pepper, garlic and salt.  Add chicken broth and diced tomatoes to the pot.  Stir until combined.  Bring to a boil, then lower heat.

Add sausage, chicken, shrimp and okra.  Cook 5-7 minutes more.  Finish by stirring in the hot sauce.

Serve over white rice.


Shrimp & Cheese Grits

Shrimp & Cheese Grits

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Shrimp and cheese grits are a favorite in our house.  Watch how easy it is to make.  Tip: double the grit recipe tonight so that there is some left over for the morning to enjoy with a couple of fried eggs.


1 1/2 lbs of large frozen shrimp, thawed, peeled and deveined

1 cup of flour

salt and pepper to taste

2 Tbsp of vegetable oil

1 small bunch of green onion

10 oz of sliced mushrooms

1 cup of chicken broth

3-4 Tbsp of hot sauce

1 lemon

4 cups of water

1 cup of hominy grits

1 cup of mild cheese (processed melts better)

Wash and pat dry the shrimp.  Dredge in flour and set aside.

In a large skillet over medium heat saute mushrooms in oil.  Cook 3 minutes.  Add onion.  Cook 2 more minutes.  Add shrimp. Cook until the shrimp turn pink.  Add broth, hot sauce and lemon juice.  Simmer 10 minutes.

Meanwhile, bring a pot of water to boil.  Add grits.  Stir and lower heat to simmer.  Cover and cook 5 minutes.  Add cheese and stir until combine.

To serve, scoop a big spoonful of the cheese grits on a plate.  Top with shrimp mixture and drizzle with sauce.