The similarities between Cajun vs Creole cooking are there, but you may be surprised at how many differences there are! The terms are often used interchangeably but Cajun and Creole cooking are not the same things. Read on to learn about the cultural history of Cajun vs Creole cooking, the similarities, and the differences!
In a large heavy-bottomed skillet over medium-low heat, combine the oil and flour. Stir constantly to prevent burning. Continue this for 30-45 minutes or until your roux looks like Hershey's chocolate syrup.
⅔ cup vegetable oil, 1 cup all-purpose flour
Once you remove the roux from heat, continue to whisk it constantly until the pan cools as it can still burn if left undisturbed.
Meanwhile, in a large stockpot or Dutch oven over medium-high heat, brown the andouille sausage on each side (about 2-3 minutes per side). Remove it from the pot and set aside.
12 oz andouille sausage
Add the chicken tenderloin pieces to the same pot and fry them in the fat remaining from the sausage until cooked through. Once the chicken is done, set it aside and add the shrimp to the pot. Sear each side and remove it once the shrimp is pink and cooked (*See note).
1 lb chicken tenderloins, 2 cups shrimp
Add your veggies (celery, bell pepper, onion, garlic, green onions, and parsley) to the pot with the sausage/chicken/shrimp juices and saute until they just begin to soften, then add the Cajun seasoning and stir.
1 bunch celery, 1 green bell pepper, 1 large yellow onion, 1 ½ teaspoon garlic, 1 bunch green onion, 1 bunch fresh parsley leaves, 1 tablespoon Cajun seasoning
Next, add your prepared roux to the veggies in the pot and stir to combine. Add the chicken broth, stir or whisk again, and bring your gumbo to a boil. Once boiling, reduce the heat and let your gumbo simmer for 45 minutes. Add more broth (after simmering) if desired to reach your preferred soup consistency.
6 cups chicken broth
Return the sausage, chicken, and shrimp to the pot and stir to warm through. Serve over warm rice.
If time is of importance, rotisserie chicken, canned chicken, and/or pre-cooked shrimp can be used. Instant Pot shredded chicken would be ideal as well.
There are many types of sausage that will work wonderfully in this recipe, but it can also be omitted if you're out or simply not a fan! Use smoked sausage, or kielbasa, or turkey sausage if desired.
Never turn your back on the roux. It is extra special important for the right flavor, consistency, and quality of gumbo. It takes patience and muscle because you'll be stirring consistently for 30-40 minutes, but the results are worth it in the end!
Store the gumbo soup and rice in separate airtight containers and refrigerate for up to 3 days. Gumbo can be cooled then frozen in a freezer bag for up to 6 months while prepared rice can be frozen separately for up to 1 month.
Reheat leftover gumbo on the stovetop over medium-high heat until piping hot. Rice can be reheated in the microwave.