Gumbo and Jambalaya
COMPETITION GUMBO

From the RAJUN CAJUN

FOR BEST RESULTS & FULL FLAVOR
DO NOT HURRY THIS DISH!

2 lbs sausage (slice to 3/4” pcs)
3 lbs chicken (cut to 3/4” pcs)
8 tablespoons butter (1 stick)
1 cup all-purpose flour
3 tablespoons extra virgin olive oil
1 cup frozen presliced okra (slice smaller crossways while frozen)
1 cup chopped yellow onion
1 cup chopped green pepper
1 cup chopped green onion
1 /2 cup chopped celery
2 tablespoons parsley flakes (crushed)
2 tablespoons garlic powder
1 tablespoon pepper sauce (Tabasco, etc)
  1. 5 oz can diced tomatoes (all)
4 bay leaves
1 teaspoon crumbled thyme
1 teaspoon salt
2 quarts water
8 cups cooked rice

 >> THE WHOLE DISH DEPENDS ON THIS!
ROUX (rue) Melt butter, add flour 1 tablespoon at a time, stir (wisk) constantly until beautiful brown & develops a nutty flavor. FORMS INTO A BALL [about 4-5 min] WARNING: Brown, don’t burn!! Refrigerate unused portion for up two weeks
 >> Boil sausage in water [about 5 min] to remove some of the fat - drain & discard liquid
 >> Boil chicken in water [about 20 min] - drain & RESERVE 1 ½ cups broth
 >> Starting in a new very large pot. Heat olive oil, add okra stirring for 10 min
 >> Add onion, green pepper, green onion, celery & garlic, simmer until tender [about 3 min]
 >> Add broth, tomatoes, okra, bay, thyme, salt & pepper sauce. Wisk in 4 tablespoons ROUX one tablespoon at a time - simmer uncovered for 15 min Add meat, water,cover & simmer for 30 minutes.
>>>> Before serving, remove bay leaves!
SERVE OVER RICE & TOP WITH CHOPPED GREEN ONION or PARSLEY.
Serves 8
COMPETITION JAMBALAYA
From the RAJUN CAJUN

1 lb pork (cut to 1 /2” pcs)
1 lb sausage (slice to 1 /2”)
3 lbs chicken (cut to 1” pcs)
extra virgin olive oil
1 14 1/2oz can chicken broth
1 cup chopped green pepper
1 cup chopped onion
1 cup chopped celery
1 tablespoon garlic powder
1 tablespoon pepper sauce (Tabasco, etc)
1 28oz can diced tomatoes (all)
1 6oz can tomato paste
1/2 teaspoon ground allspice
1 bay leaf
1/2 teaspoon salt
1 teaspoon crushed oregano
1 teaspoon crumbled thyme

1 1/2 cups uncooked rice

 >> Heat 2 tbs olive oil, add chicken, brown - reserve
 >> Same pot, 2 tbs olive oil, add sausage, pork & veggies, stir / cook for 10 min
 >> Stir in 1 cup broth & everything else, including chicken (except rice), simmer for 10 min
 >> Add rice, simmer for about 40 min stirring frequently (If rice sticks to bottom, add more broth)-----Before serving, remove Bay Leaf!
>>>>>> TOP WITH CHOPPED GREEN ONION or PARSLEY
SERVES 8, Enjoy.
Cajun cuisine (in French: Cuisine Acadienne) is named for the French speaking Acadian or "Cajun" immigrants deported by the British from Acadia in Canada then to the Acadiana region of Louisiana, USA.
The aromatic vegetables bell pepper, onion and celery are called by some Chefs the holy 'trinity' of Creole and Cajun cuisines.
 >> GUMBO comes the influences of African and Native American food cultures on Cajun cuisine. The word originally meant OKRA, which is a word brought to the region from Western Africa. Okra is the principal ingredient in many gumbo recipes; is used as a thickening agent and for its distinct vegetable flavor. A filé gumbo is thickened with milled sassafras leaves after the gumbo has finished cooking, a practice borrowed from the Choctaw Indians. The base of a gumbo is a dark ROUX, which is made of flour, toasted until well browned and fat or oil, not butter as with the French. The classic gumbo is made with chicken and the Cajun sausage called andouille, but the ingredients all depend on what is available at the moment.
 >> There are many myths about the origin of the name "JAMBALAYA". The most commonly repeated folklore is that the word derives from the combination of the French "jambon" meaning ham, the French article "à la" a contraction of "à la manière de" meaning "in the style of" and "ya", thought to be of West African origin meaning rice. Hence, the dish was named jamb à la ya. Another popular (and more likely source) suggests that the word comes from the Spanish "jamon" + "paella", a noted Spanish rice dish.
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Easy Link To: A 'COMPETITION' Gumbo check-off Recipe to PRINT
Easy Link To: A 'COMPETITION' Jambalaya check-off Recipe to PRINT
For the MEAT in these recipes, FLANK STEAK can be cut against it's Grain, BOILED and it will SHRED!
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