Archived Gumbo & Soup Recipes

How to Make a Roux
What is a roux? A roux is a mix of oil and flour that is browned to a desired color. It’s used to thicken many Cajun recipes. It also offers a distinct flavor and taste to food. Every Cajun cook has their own method, we hope you enjoy this one.

1 C. oil
1 C. plus 1 Tbsp. flour
1 lg. onion, chopped
½ green bell pepper, chopped fine
3 stalks of celery, chopped fine
2 cloves of garlic, chopped fine

Directions:
• Mix oil and flour together in a 2-Qt. heavy pot
• Cook over low heat, stirring constantly until the roux becomes a rich, dark red color
• Add onions, bell pepper, celery and garlic and sauté until tender
• Can be stored in a jar or frozenCorn and Crab Bisque

1 stick of butter
2 Tbsp. flour
1 Lb. white crab meat
½ C. chopped onions
1lb Crabmeat
1 Qt. Milk
1, 16oz can cream style white corn
1, 10.5oz can cream of potato soup
½ tsp Cajun spice mix, such as Tony Chachere’s® Seasoning
½ tsp Worcestershire sauce
Tabasco® pepper sauce to taste
¼ C. grated cheese
¼ C. chopped parsley
¼ C. chopped shallots

Directions:
• Melt butter, add flour and mix thoroughly
• Add onions and cook over low heat for 10 minutes until tender
• Add crab meat, milk, cream corn, potato soup, Worcestershire sauce and Tabasco® sauce
• Cook over medium low heat for 15-20 minutes
• Add cheese, parsley and shallots just before serving

Chicken & Sausage Gumbo
2 pound Smoked Sausage
2 pound Andouille (optional)
5 pound Chicken Thigh Meat (Boneless)
4 tablespoon Oil
1/2 cup Butter
4 cup Chopped Onions
2 cup Chopped Celery
2 cup Chopped Bell Pepper
1/4 cup Granules (Chicken Flavored)
2 tablespoon Black Pepper
1 3/4 tablespoon Red Pepper
1 tablespoon Garlic Powder
1 Whole Bay Leaf
1 pinch Oregano
1 pinch Thyme
2 teaspoon Hot Pepper Sauce
4 can Chicken Broth
6 can Water
2 cup Dark Roux
1/4 cup Chopped Green Onion

Directions:
• Warm up a large gumbo pot over medium heat, then reduce to low heat.
• In a cast iron skillet, saute' smoked sausage in half of the cooking oil over medium high heat until sausage begins to brown (about 4 to 5 minutes).
• Transfer sausage to the gumbo pot.
• Saute' andouille in the skillet over medium high heat until slightly browned.
• Transfer andouille to gumbo pot.
• Saute' chopped onions, celery, and bell pepper in butter in the skillet for 8 to 10 minutes, until tender.
• Add all seasonings and bouillon granules to skillet and cook for 3 minutes, stirring constantly.
• Transfer vegetable and seasoning mixture to gumbo pot.
• Saute' chicken, half a batch at a time, in remaining cooking oil until slightly browned.
• Transfer chicken to gumbo pot.
• Add hot pepper sauce, chicken broth, and water to gumbo pot and bring to a boil over medium high heat.
• Crumble in dark roux.
• Bring to a boil again, then reduce heat, and cook gumbo on a low boil for 40 minutes.
• Simmer for 10 minutes.
• Garnish with green onions and serve with potato salad.

*Source: Tony Chachere’s website: www.tonychachere.com


Corn and Sausage Chowder
1/2 C. butter
1 1/2 C. diced onion
1 C. diced celery
5 C chicken broth
3 C. peeled and diced potatoes
1/3 C. flour
1 lb. frozen corn
1 1/4 lbs. Italian sausage
1/2 tsp. salt
1 C. half-and-half (light cream)
1 C. heavy cream

Directions:
• Melt butter over medium heat. Add onions and celery; stir and sauté for 5 minutes until vegetables are softened. Reduce heat if necessary to keep the butter from browning.

• Add 4 C. of chicken broth and the potatoes; cover and bring to a boil over medium-high heat. Reduce heat to medium, keep covered and simmer until potatoes are just tender, about 15 minutes.

• In a small bowl, whisk together the remaining cup of the chicken broth and flour until smooth. Increase heat under vegetable-broth mixture and bring just to a boil; gradually stir in flour mixture. Stir in corn and simmer for 3-4 minutes until corn is tender.

• Meanwhile, brown sausage and drain excess fat. Add sausage to vegetable-broth mixture along with salt; stir to combine. Add light and heavy cream; heat over medium heat. Serve immediately or keep warm over low heat. Do not boil.

Black Bean Soup
½ C. Chopped onion
12 cloves garlic, minced (2 tablespoons)
2 tablespoons extra-virgin olive oil
½ teaspoon ground cumin
8 C. chicken broth (try reduced sodium chicken broth)
3 cans (15 to 16 oz ea) black beans, drained and rinsed
1 lemon sliced in ½” thick slices (remove seeds)
½ C. sun dried tomatoes, diced (not oil-packed)
1 small jalapeno chili, seeded and finely chopped (optional)
1 tablespoon chipped fresh oregano or 1 teaspoon dried oregano
1 ½ teaspoons sherry or balsamic vinegar

Directions:
• In a 4-qt. pot, heat olive oil over medium high heat and sauté garlic and onion until tender
• Add cumin; cook for 1 minute, stirring constantly
• Add broth, beans, lemon slices, tomatoes, jalapeño and dried oregano
• Bring to a boil, reduce heat and simmer, uncovered, for 15 min., stirring occasionally
• Discard lemon slices, remove 3 C of the soup mixture, putting it into a large, heatproof bowl
• Mash with a potato masher to coarsely puree the mixture
• Return the mashed mix to the pot
• Return to boiling, reduce heat and cook uncovered for 10 more min., stirring occasionally
• Stir in vinegar and fresh oregano

Serves 6
Freezes well

Brandi’s Chicken Tortilla Soup
½ C. diced onions
4 boneless/skinless chicken breasts, cut into chunks
1 tablespoon minced garlic
¼ teaspoon chili powder
¼ teaspoon ground cumin
1 cans chicken broth
1 can diced tomatoes with juice
1 can chopped green chili’s
Shredded cheese

Directions:
• Spray pot with cooking spray
• Sauté onions and chicken until no longer pink
• Add garlic, cumin and chili powder
• Pour in remaining ingredients and cook 20-30 minutes
• Top each bowl with shredded cheese
• Serve with flour tortilla’s or tortilla chips
• Serves 4

Special thanks to Brandi Badeaux for sending in this recipe!



*Last updated 1/2/11