Non-Traditional Gumbo (disney post: Princess and the Frog)

Gumbo, in my opinion, is the ultimate example of Fusion Cuisine. Originating in Louisiana in the 18th century this is a dish that draws from French, Spanish, African, Native American, Caribbean and German influence. The ultimate cultural melting pot for food. This dish traditionally has the 'trinity' of vegetables for all Cajun food, green peppers, onion and celery.

Since trying Gumbo for the first time, at the Blue Bayou in Disneyland, this dish has become a staple in my household. I had never made a dish like this before and I've spent the last 4 years perfecting my own version of Gumbo. The spice mix is the most important part of this dish. Sure, you can use any old Cajun spice mix but why go halfway when you're making such a delicious meal?

For a nice touch, make this stew in a BBQ safe dutch oven and let it simmer, covered, on the BBQ at 300°F for 2-3 hours, you will not be disappointed.

Ingredients

Cajun Spice Mix

2 Tbsp smoked Paprika

1 Tbsp Granulated Garlic

1 Tbsp Cayenne Pepper

1 Tbsp Dried Oregano

1 Tbsp Dried Thyme

1 Tsp Salt

1 Tsp Ground Fennel

1. Mix all ingredients together and store in a cool dry place in an airtight container for 1-3 months.

Gumbo Ingredients

1 Tbsp cooking oil

3/4 cup Butter

3/4 cup Flour

2 lbs Italian sausage (hot or mild depending on spice prefrence)

2 large White Onions

5-6 stalks Celery

1 large Green Bell Pepper

2 large Chicken Breasts

2 Quarts Chicken Stock(divided)

3-5 Tbsp Cajun Spice Mix (see above)

1. Freeze sausage to allow for easier cutting, slice into small rounds

2. Cube Chicken into bite sized pieces, rough chop vegetables into 1/2 inch slices

3. In a large pan heat oil on medium heat then add chicken and sausage, fry until fully cooked then set aside

4. In a large pot add butter and melt on medium low heat, let the butter simmer very slightly to cut down on moisture then add flour

5. whisk flour and butter until smooth. continue whisking for the next 30-40 minutes until your roux has taken on a chocolate brown colour.

6. add raw vegetables to roux and mix to coat.

7. add in 1 quart of chicken stock

8. add cooked chicken and sausage to pot along with spice mix, start with 3 tbsp and add more later if desired

9. add 2nd quart of stock and mix everything well.

10. Bring to a light simmer and maintain heat for 2-3 hours to combine flavours.

11. Serve over rice and enjoy!