Doug’s Competition Gumbo 

Just in time for Mardi Gras is this recipe straight out of Doug’s Kitchen. Doug has competed and won multiple gumbo cook-offs in Keystone with this recipe. This makes a big batch so have all of your friends over on Fat Tuesday and enjoy! This soup freezes and reheats very well so pop any leftovers in the freezer for another cold day.

There a few interchangeable ingredients in this recipe and it is very easy to customize to your liking. The most time-consuming part of this recipe is making the roux (the thickener). The roux we used is a very common roux for gumbo. It is darker than a typical roux and will give the gumbo a nice nutty and well-rounded flavor. If you don’t have time for gumbo roux you can use a regular roux.

Ingredients and First Steps

For Gumbo Roux:

• 1 Cup Flour

• 1 ¼  Cup Margarine or canola oil

In a sauce, pot mix flour, and oil. Heat over low heat for about two hours, stirring fairly constantly. The roux is done when caramel-colored.

For Regular Roux:

• 1 Cup Flour

• 1 Cup Margarine or Canola oil

In a saucepot, please mix together flour and oil. Heat over low heat constantly stirring for about 15 minutes.  The roux will be done when blonde colored like the photo below.

Make the Gumbo

Makes 1 gallon of soup, feeds 6-10.

• 2 Cups diced yellow onion           

• *did you know onion, peppers celery are called the holy trinity and are used in most Cajun and creole dishes?

• 1 Cup diced green peppers     

• 1 Cup diced celery

• 16 ounces diced roasted tomatoes (canned or roasted in your oven)

• ¼ Cup Gumbo Spice Blend (try to find a great quality gumbo spice blend for your local store. If you can’t find a gumbo spice blend you can use creole or Cajun seasoning)

• 1 ¼ pound of diced turkey ( you could chicken as well)

• ½ pound Andouille Sausage (Boulder Sausage or Sara’s Sausage are great options)

• ½ pound peeled, deveined and tail off Shrimp ( you could use crawfish as well)

• 2 Quarts Chicken Broth

• ¾ Cup Roux

• ½ Tablespoon gumbo file OR 1 small package of chopped frozen okra

• Rice (optional)

• Garlic bread (optional)

1.     Use a large pot and cook onion, peppers and celery until soft over medium-high heat, about 5 minutes

2.     Add roasted tomatoes

3.     Stir in gumbo spice  and cook for 2-3 minutes

4.     Add turkey, sausage, and Shrimp and cook until about 2/3 cooked, about 5-8 minutes

5.     Add the chicken broth and bring the gumbo to a boil

6.     Stir in the roux and bring back to a simmer. Let simmer for a couple of minutes

7.     Stir in gumbo file or okra (both of these ingredients act as a thickening agent)

8.     Serve over white rice and with a slice of garlic bread! Enjoy!

Cajun and Creole History

Many people ask if gumbo is considered Cajun food or creole food. It can be both!  

According to Spruce Eats, "Creole gumbo has a tomato base and is more of a soup, while Cajun gumbo has a roux base and is more of a stew."

“Creole” has been traced back to the Spanish word ‘criollo,’ which means ‘local or native.’ The term was used to describe people who were of French or Spanish descent born in the colonies during the time France and Spain controlled Louisiana. It later implied to people of mixed European and African descent. Creole people were based more in the cities, especially New Orleans.

Cajuns, on the other hand, are of Acadian descent. The word Acadian eventually shortened into the term Cajun. The Acadians were French settlers of New Brunswick and Nova Scotia. This group of people was thrown out of Canada and migrated to Louisiana.  In Louisiana, the Acadians mixed with French-Creoles, Spanish, Germans, Anglo-Americans, and Native-Americans. This led to a cultural group of Cajuns. Cajun people were more based in rural Louisiana.

The difference between the two groups can be seen mainly in music and food. Creole food has many gourmet French influences with the addition of European and African spices as well as some Native American influences.  Cajun food also is primarily based on French cuisine but is typically spicier. Cajun people often had less money and resources, and that shoed in their ingredients and preparation.