Gumbo comes in just about any style you want to make it. Whether it is seafood, meat, vegetarian or a combo of all, the only way you can go wrong is if you don’t use Louisiana Fish Fry Cajun Gumbo Mix. As follows are the directions to making Mr.B’s Gumbo which became a regular menu item during the days at Cajun Corner and the only recipe I use to serve my family and friends. Bonne Chance!
Ingredients per one pack of Louisiana Fish Fry Cajun Gumbo mix.
1 lb. (3-4 links) of your choice of sausage chopped
1 lb. Peeled shrimp
1 lb (2-3) cubed chicken breasts
5 stalks of celery diced
2 medium onions diced
2 green peppers diced
1 can red kidney bean
1 heaping teaspoon Andy Roo’s Cajun Garlic
1 heaping teaspoon Andy Roo’s All Purpose Creole Seasoning
½ teaspoon Gumbo File
4 to 6 cups cooked rice.
Tony Chachere’s Creole Seasoning for finishing
Directions: In your gumbo pot begin rendering down your sausage, if it is quality sausage it will brown the bottom of the pan which you want, if it is cheaper sausage you will get more oil which you will want to drain. At the same time, in a second pan, brown your chicken in a couple tablespoons of oil. Once the chicken is browned, add chicken and juice to the reduced sausage. Next add your celery and onion and cook. Wait five minutes and add green peppers. Cook down another five to ten minutes making certain your vegetables are cooked and add kidney beans.
Be certain to add your gumbo mix to cold water (otherwise it may clump) and whisk. Add mix to the pot, then add Andy Roo’s Cajun Garlic and All Purpose seasonings then add Gumbo File (if that suits your taste). Bring pot to a boil and simmer for at least 30 minutes. Add shrimp no more than 5 minutes before serving otherwise they may overcook.
Serve over cooked rice in a bowl and top with a dash or two of Tony Chachere’s Creole seasoning and enjoy.