Louisiana Gumbo Recipe

 

 

 

 

 

 

 

Cajun cuisine is often misunderstood, one spontaneously thinks of spicy, dark fish with some cayenne pepper. In reality, however, the Cajun cuisine is complex and refined. Often the Creole cuisine is confounded with the Cajun cuisine, although there are big differences. The Creole cuisine is rather urban oriented, while the Cajun cuisine likes to use the ingredients coming directly from the local swamps.

 

The Holy Trinity

Cajuns are the descendants of Acadians and French Catholic colonists who came to New Orleans after being exiled from Canada by the British. Against this background it becomes clear that every Cajun dish plays with the French Mirepoix (finely chopped shallots, celery, carrots). The Holy Trinity of Cajun cuisine consists of onions, celery and green peppers, without the Holy Spirit.

If you want to eat a gumbo in Lousiana, make sure you have parsley and green, fresh onions as a set. Otherwise, take your purse and leave the restaurant immediately!

This guest recipe is presented by Luis Merzdorf, we wish you a good appetite!

Condiments
for 5 people

• 1 green pepper
• 1 celery
• 5 shallots
• 4 okra pods (alternatively 2 small courgettes)
• Parsley, finely chopped
• 2 large bay leaves
• 500 G prawns with shell
• 2 nice smoked sausages, e.g. Kabanossi, raw Polish etc.
• 2 pods Birds-Eye Chili
• paprika powder to taste
• salt
• 4 cloves garlic, finely chopped
• 1 bunch spring onions cut into fine rings, to garnish

For the roux

• 1/2 cup Flower
• 1/2 cup Oil

For the Court Bouillon

• 1.2 L Water
• Shells of prawns
• Fresh black pepper, salt

Preparation

Preparation time 45 minutes
Cooking time 1 hour

Peel the prawns and make a court bouillon from the shells. Fry the bowls with a little cooking oil, salt and pepper, roast for a few minutes. Add the water and simmer over a low heat for about 15 minutes.

Vegetables

Wash and clean celery, remove fibres. Finely dice the peppers, celery and onions. Cut zucchini into small pieces

For the roux:

Heat the oil in a large pan and add the flour, stir constantly over low heat until a nice dark roux is formed, not too viscous, rather smooth and creamy. The process of making a roux can take up to 15 minutes, please be patient!

Mounting the Gumbo

Add the mirepoix of peppers, celery and onions and zucchini. Mix well with the roux, the vegetables should become a little soft. Add garlic. Slowly add the Court Bouillon. Mortar Birds-Eye and add it together with the paprika powder. Salt. Slice and add the sausages, season with the bay leaf. Cover and simmer for at least one hour at very low heat.
Just before the end of the cooking time let the prawns simmer for about 4 minutes. Add parsley.

Serve immediately with the green onions and parsley. As a side dish we recommend rice

We recommend: Ice cold beer, fresh lemonade