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  • Writer's picturehungryhungryhayden


A proper Cajun only eats gumbo when its cold outside


Literally any meat cut into bite sized Hunks- This is some backwoods bayou cuisine. Literally anything that swims, crawls, flies, or walks.

Green Pepper, celery, and onion- may not be holy, but still the trinity. Dice it.

Garlic- at least 6 cloves. Minced.

Andouille Sausage- Sliced into coins. Any smoked sausage could be subbed in, it won’t be as authentic though.

Beer- to deglaze

Black Pepper- Grind until your wrist hurts.

Cajun or blackening seasoning- Store bought or make your own.

Chicken Stock- to make the gravy.

Hot Sauce- brings acid and heat. Gumbo should be a little spicy

Flour and Oil- equal parts to make a roux

Bay Leaves- you don't know what it tastes like, but you’ll know if its missing

Gumbo File- for thickening

Scallion, white rice, and potato salad- for serving


1. Sear seasoned hunks of meat and andouille in a Dutch

oven. Set aside and clean out Dutch oven.

2. Make roux in the clean Dutch oven and cook it until its brick or chocolate, or peanut butter colored. Once the roux is dark, add the onion, pepper, and celery.

3. Add garlic, pepper, and Cajun seasoning and sauté until raw tomato flavor is cooked out.

4. Deglaze with beer, add the seared andouille and meat back to the pot.

5. Once the beer is almost evaporated, cover with stock, add bay leaves, and simmer for at least 30 minutes. Or until meat is tender, but still holds its shape.

6. Adjust seasoning, spiciness (with hot sauce), and thickness (with file.

7. Serve over rice, with a scoop of potato salad, and garnish with scallions

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