Thu 17 Nov 2005
Comments Off on The Denver Cajun’s Competition Gumbo
What a suprise I had this morning when I checked my e-mail and found that Steve Marr (Denver Cajun) had sent me his Competition Gumbo recipe.
Folks. I have had the pleasure to have some of Steve’s Gumbo at several contests he has cooked at, and beleive me this stuff is GOOD !!! And with the cold weather setting in, this will make you feel all warm and fuzzy inside.
Steve, thanks for sharing my friend. Keep warm in the big D.
The Denver Cajun’s Competition Gumbo
1 C. lard
1 C. all purpose flour
3 lbs. smoked chicken (cut into bite size pieces)
1 1/2 lbs. Andouille sausage (cut into bite size pieces)
or a good smoked firm sausage
4 C. chopped yellow onions
2 C. chopped celery
2 C. chopped green peppers
1 TBSP chopped garlic
8 C. chicken stock (not the crap in a can either)
2 C. chopped green onions
Cooked Rice (medium grain)
The first secret to a good gumbo is the “roux”. Without it you have
chicken soup. I have tried many ways of making roux and it comes down
to your favorite…this is mine.
Equal parts all purpose flour and snow cap lard. This recipe makes 15
-20 servings so I use 1 cup flour and 1 cup lard. You need a heavy pan
or pot to make the roux in (cast iron or the enameled cast works best)
and I like to use a flat whisk to stir it with. You have to be ready
for about twenty minutes at the stove…no potty breaks or going to the
fridge for a drink. You have to stir the roux continuously or it will
burn and you have to start over again.
Make sure you have your trinity chopped and ready to add….it will
added to the roux in that order. Once you add the onions you will want
to change to a large wooden spoon for the stirring action. After the
trinity is cooked to the desired tenderness add 1 tablespoon of finely
chopped garlic (or more if you want)
OK, lets start! In a heavy pot add the lard and turn the burner to
medium high. As the lard begins to melt start adding the flour. Stir
with the whisk continuously until the roux reaches a dark chocolate
brown. You will notice several color changes in the process. Once it
hits a medium brown it will go pretty fast to dark so be ready. Turn
down the heat to medium when it hits light brown. When it gets to dark
brown add the chopped onions. Switch to the spoon and stir, stir, stir.
Turn the burner to low. Add the rest of the trinity and continue
stirring until the trinity is well cooked. This stage is where the
flavors of the gumbo are really defined. The clod veggies stop the roux
cooking process and the heat of the roux quickly cooks the veggies. So
it’s a good deal for both. Add the garlic and stir in. (Depending on
how big a pot you started with it might be necessary to transfer the
roux and veggie mixture to a large stock pot before adding the rest of
the ingredients.) Now add the chicken, pork and sausage to the mixture.
Continue to stir. Gradually stir in the delicious homemade chicken
stock that you made. Bring it up to a boil. Reduce the heat to a simmer
and let it get happy for at least an hour. Season to taste with the
Make some rice if you want to serve the gumbo over rice (you don’t
About ten minutes before you are ready to serve add the chopped green
Serve with the French bread. File’ can be added by each lucky soul
partaking in this feast as they desire. The file’ is finely ground
dried sassafras leaves which will add flavor and thickening to the
gumbo. 1/4 to 1/2 tsp. per serving is recommended.
Thanks again Steve!
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