Cajun Cuisine Trail – Classic Gumbo Traditional Cache
Cajun Cuisine Trail – Classic Gumbo
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Difficulty:
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Terrain:
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Size: 
(micro)
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Cajun Cuisine Trail – Classic Gumbo
Cajun Cuisine Trail is a series along Hwy14. A relatively low
traffic highway. Most caches are placed directly off the highway
with adequate pullover space. Please use caution if you decide to
park on the shoulder.
Most if not all cache pages will include a standard Cajun Cuisine
recipe for your enjoyment.
All caches are placed by the Acadiana Geocachers.
CLASSIC GUMBO
INGREDIENTS
• 3 to 4 chickens, approximately 8 1/2 pounds, rinsed well and
patted dry
• 3 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 3/4 cup vegetable oil
• 3/4 cup all-purpose flour
• 3 cups yellow onions, chopped
• 3 cups green bell peppers, chopped
• 3 cups celery, chopped
• 3 tablespoons garlic, minced
• 3 bay leaves
• 1 teaspoon dried thyme
• 1 pound andouille sausage, cut into 1/8-inch thick half
circles
• 3 quarts chicken stock or canned low-sodium chicken
broth
• 3 cups crimini mushrooms, wiped clean and sliced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Tabasco sauce
• 1 tablespoon Creole seasoning
• File powder to taste
• 1/4 cup green onions (green part only), thinly sliced
DIRECTIONS Preheat the oven to 350 degrees. Season all sides
of chicken with salt and pepper and roast on a baking sheet for
about 1 hour and 15 minutes, until cooked through and an
instant-read thermometer inserted into the thickest part of the
thigh registers 140 degrees Fahrenheit.
Remove from the oven and let sit until cool enough to handle.
Remove and discard the skin and fat. Remove the meat from the
bones, coarsely chop, and chill, covered, for up to 2 days. Reserve
the bones for making stock.
Make roux by heating oil in a large stockpot or Dutch oven over
medium high heat until hot and shimmering. Gradually add flour,
stirring constantly with a wooden spoon, and cook until mahogany in
color. Add the onions, peppers, celery, thyme, garlic, bay leaves,
and sauté for 10 minutes until the vegetables are soft. Stir in the
reserved chicken meat and andouille.
Gradually whisk in stock, in a steady stream to prevent lumps, and
bring to a simmer. Reduce the heat to medium and simmer for 1 hour,
frequently skimming away any foam that rises to the surface. Stir
in the mushrooms, Worcestershire, Tabasco and Creole seasoning.
Remove from the heat and discard the bay leaves. Gumbo can be made
3 days in advance or covered, chilled, and frozen up to 1
month.
Ladle the gumbo into large shallow bowls and sprinkle about
1/4-teaspoon of file over each bowl. Garnish with the green
onions.
Makes 3 1/2 quarts; serves 10 as a main course
Additional Hints
(No hints available.)