From the Gumbo Files: The Cajun Traveler Recipe

img_8740Here’s another gumbo recipe that Louisiana folks can argue about. More importantly, most non-Louisiana folks should be able to pull off.

I’ve written extensively about gumbo on this blog and elsewhere, so much so that I get tired just thinking about linking to the other pieces — and the arguments that usually ensue. There’s always some joker from Texas, or New Orleans, or North Louisiana — or even better, who has never set foot in Louisiana, but his grandma was from there — who’s gonna stroll in and tell you all about how wrong you are. “IF IT AIN’T GOT OKRA IT’S NOT GUMBO.” Nope. You’re wrong. Get out of my face. Or some fellow Cajun food snob will pop in with, “Mais, you gotta make you own roux, cher, or it don’t count no.” Mais, I’m here to tell you, you couldn’t tell the difference in a blind taste test. (The point is, people like to argue about food. Also, Cajun gumbo is different fro Creole gumbo is different from New Orleans gumbo.)

Anyway, my longtime friend Toby Dore, aka The Cajun Traveler and proprietor of the Cajun Hostel, has just posted his Chicken & Sausage Gumbo recipe. I’ll let you in on a little secret: When I moved from my basic gumbo recipe toward my advance recipe, it was after watching Toby cook a massive gumbo for one of his annual Christmas parties. I swiped a few steps from him. Clearly, he knows what he’s doing. And he makes a particularly bold old-school choice with one ingredient.

The good thing about this recipe is that it should be easy enough for most non-Louisianans to master and create an authentic Cajun gumbo in their own home. Just don’t skimp on the sausage!

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Eating Louisiana: A few photos

I’m home in Louisiana for the holidays. And that means food. Lots and lots of food. How has it gone so far? Let me show you.

1. Fried shrimp platter from Soileau’s in Opelousas, eaten upon completion of 25 hour drive from New York.


2. Sunday morning breakfast. Boudin and cracklins from Ray’s. (Billy’s boudin recipe, though.) Donuts from Mikey’s. I ate a lot more than what is on this plate.

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Gumbo: Roux vs. Sausage

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Before I launch into a thousand words about this subject, spoiler alert: The sausage you put into your gumbo is more important than whether you use store-bought or home-made roux.

The good folks over at 93.7 The Dawg posted The Ten Commandments of Gumbo. They had me at hello — or at least at Commandment One: Thou Shalt Never Use Tomatoes. I’m in complete agreement and have very strong feelings about this.

But it went off the rails with Commandments Two and Three. I was on board with the spirit of Commandment Two — Thou Shalt Not Use Un-Cajun Sausage — if not the letter of their law (more on that in a bit), but Commandment Three brought me up short: Thou Shalt Not Use Store-Bought Roux.

Call me a heretic and a heathen, but I strongly disagree with this one. (And, yes, I realize The Dawg was just having fun. So am I. I’d much rather have debates about this than about politics. In fact, arguing about gumbo is one of the things that made me a writer.)

Continue reading “Gumbo: Roux vs. Sausage”