Try these Links ...
Special Cajun Cowboy Pages:
The Cajun Cowboy's
own favorite Recipes
"First ya make a roux ...." that's said "roou"
Now the roux (gravy) is the most important part of a good Gumbo
so to make sure that you have the best and most consistent roux use
Louisiana Fish Fry Products
"Louisiana Cajun Gumbo Mix"
from the Cajun Grocer. Com
or make your own, like this:
A roux, (gravy) which is used in many Cajun dishes, is made by
browning flour in an equal amount of cooking oil. It burns easily,
so it must be cooked over a low to moderate heat, stirring constantly.
Add spices to taste. Now I like a sprinkle of cayenne pepper,
garlic powder and old bay seasoning in mine.
Make a light brown roux for sauces & gravies used with dark meat,
such as beef, venison, wild goose etc.
A medium brown roux is used for light meats such as veal, seafood and domestic fowl.
Use a dark brown roux for gumbos.
So ... using the amount required in recipes, bring oil to a low to moderate heat,
slowly stir in flour, continue stirring until roux is the color of brown needed.
Now on to the Cooking recipes:
Cajun Cowboy Chicken Gumbo:
1 pound of chopped okra (frozen is ok, fresh preferred)
First cut your chicken and
sausage up into
Add your own roux (gravy)
seasoned to taste,
Second add this roux to the chicken and sausage
Then Add the okra, onions, bell
(The Cajun Trinity is "Onions, Peppers and Celery)
My favorite additions to this trinity is Mushrooms and Okra as shown above right.
Cook, stirring occasionally, for about 10-15 minutes, or until very soft.
Now make some rice. The best way
I have found is to
Serve over rice, or eat it alone as a soup.
© 2001-2015 Cajun Cowboy. com
last updated 04-05-2016