Cooking Northwest - Cajun Gumbo by Andrea and Colin · 26.06.12 by colin newell
Northwest Cajun Gumbo – a spicy recipe by Andrea and yours truly…
Andrea and I have always had a soft spot for Southern and Cajun cooking – this one incorporates meat, shell fish and chicken – it’s hearty, stick to your ribs good and cooks up in about 1.5 hours of effort. This batch makes enough for 10 – 12 servings and it freezes well in Ziploc containers. This version is hot and zippy. Pull out whichever peppers you find the most intimidating.
6 links of Chorizo sausage – cooked
150g of boneless Chicken thighs – saute and set aside
1 250g container of fresh Oysters
1 cup of diced celery
2 cups diced carrots
1 cup diced green pepper
1 Anaheim, 1 Pablano, 1 red chile, 1 Habanero
2 small Zucchini – chopped
6 cups of chicken stock
Saute celery, carrots and green peppers for 10 minutes in Veg. oil
at 5 minutes add diced Poblano and Anaheim pepper – continuing
for another 5 minutes.
Add 1/2 cup of butter + 1/4 more oil
Add 7 heaping tablespoons of white flour
Mix for ten minutes incorporating the oil, flour and butter to create a roux.
Stir for 10 minutes
Should reach a light caramel color (Note: This is a down & dirty roux)
Add 1 tablespoon of creole mix Emeril spice mix into the roux
Combine the chicken stock slowly over medium heat – stirring
constantly to mix it into a nice stock/stew
Once all the liquid is combined, stir in the sliced sausage, saute chicken,
zucchini + chopped Oysters and their liquor.
Add minced red chile pepper and habanero chile pepper – stir to combine.
Add 2 more tablespoons of Emeril Creole spice mix
Add following spices based on your preference:
1 tablespoon of Onion powder
1 tablespoon of dried basil
1 tablespoon of chile powder
2 tablespoons of smoked Paprika
And pepper to taste.
Simmer for 1/2 hour. Serve with white rice.