mamou of ohio
cajun recipes from an ohio native of mennonite extraction
¼ cup canola oil
½ cup white flour (or rice flour)
4 cups water
1 tablespoon cajun spice blend
2 tablespoons chicken base
1 lb. fresh andouille sausage (or kielbasa)
7 skinless, boneless chicken thighs, cooked, chopped
2 cups chopped okra
Your favorite hot sauces
Heat oil in a large soup pot (medium heat). Add flour. Stir. Keep stirring. This mixture will get very very hot, so be careful not to splash any out of the pot – it will stick to you and burn you! This mixture will start to brown as it gets hotter. Keep stirring over heat until the mixture becomes the color of peanut butter.
As soon as the roux is the desired color, turn off the heat. Add onions, green peppers, and celery. Stir well into the roux to cool it. Add water, Cajun spice blend, and chicken base. Bring to a boil and simmer. Add andouille sausage to cook. Allow gumbo to simmer about 20 to 30 minutes or until vegetables are cooked down. Remove andouille sausage when completely cooked and chop into small pieces. Re-add to gumbo. Add chicken. When gumbo is nearly ready, add okra and allow it to cook for roughly five minutes, then remove from heat.
Serve over rice.
Add hot sauce to taste.
Gumbo comes from a West African word for okra. This tasty soup, like many dishes, improves with age in your refrigerator in the days after you make it. I like to prepare the chicken in the broiler - or even better, on the grill - to add extra flavors to the gumbo. Another part of the fun of this dish is adding your favorite hot sauces. Mix and match!