Would you rather try Creole style or Cajun style? Alright. I know what you’re thinking! We just did this with the jambalaya! I know. But gumbo is another dish that looks amazing!
What is gumbo, though?
Gumbo is a hearty stew made from combinations of seafood, meat (such as andouille, chicken and ham) or vegetables that’s served hot over cooked rice. Gumbo is a symbol of Louisiana cuisine, but its origins are varied with a very complex history.
So, mamas! I learned something very interesting while doing a bit more research on the differences in these cuisines and their ‘complex history.’ One difference between Creole and Cajun are the folks!
Cajun folks were considered country-dwellers. They lived along the bayou and were poor. Which means early on they did not have access to refrigeration. This meant that they focused on cooking with ingredients that did not need refrigeration. Such as ingredients that had a long shelf life.
Creole folks were city-dwellers. They were wealthy European families and had easy access to electricity and refrigeration. So, they were not limited to the types of ingredients they could use.
That definitely makes quite a difference, am I right?
Now, both Cajun and Creole cuisine includes gumbo and jambalaya (which I posted recipes for in my previous post). How each one is made, though, is what shows their different histories. Beginning with the roux.
Cajun recipes use oil or lard and flour to create a roux. This provides a neutral base to build the rest of the dish around, without adding any additional flavor.
Creole recipes use butter and flour to make a roux. This is different from the Cajun roux because the butter makes a rich and savory flavor for the sauce being prepared.
The difference between using lard/oil and butter is significant because it provides the base flavor and texture for many dishes. One being the roux that is used to begin cooking gumbo or jambalaya.
Now, while both types of cuisines use a roux in many of their dishes – Cajun cuisine is traditionally the only one to use it in gumbo. Cajun gumbo starts with a roux that is turned into a rich and savory stew by adding broth.
On the other hand, Creole gumbo has a tomato base. So, instead of it being a thick stew, it’s more soupy.
Creole Gumbo
- 1 cup all-purpose flour
- 3/4 cup butter
- 1 cup coarsely chopped celery
- 1 large onion – coarsely chopped
- 1 large green pepper – coarsely chopped
- 2 cloves garlic – minced
- 1 pound andouille sausage – sliced
- 3 quarts water
- 6 cubes beef bouillon
- 1 tablespoon white sugar
- salt to taste
- 2 tablespoons tobasco sauce
- 1/2 teaspoon cajun seasoning
- 4 bay leaves
- 1/2 teaspoon dried thyme leaves
- 1 (6oz) can tomato sauce
- 1 (14.5oz) can stewed tomatoes
- 4 teaspoons file powder, divided
- 2 tablespoons butter
- 2 (10oz) packages frozen cut okra – thawed
- 2 tablespoons distilled white vinegar
- 1 pound lump crab meat
- 3 pounds uncooked medium shrimp – peeled and deveined
- 2 tablespoons Worcestershire sauce
To make the roux:
Combine the flour and 3/4 cup of butter in a large saucepan over med-low heat until smooth and golden brown – approximately 20-30 minutes. Do not let it burn! Remove from heat.
To make the soup:
1-> Chop the celery, onion, green peppers, and garlic all finely.
2-> Stir the veggies into the roux. Mix in the sausage. Simmer over med-low heat until the veggies are tender. About 10-15 minutes. Remove from heat.
3-> Dissolve bouillon in soup pot over med-high heat. Mix into roux.
4-> Reduce heat to a simmer. Mix in sugar, salt, tobasco, Cajun seasoning, bay leaves, thyme, tomatoes, and tomato sauce. Simmer soup over low heat for 1 hour. Add the file gumbo powder at 45 minutes. Remove bay leaves.
5-> Meanwhile, melt 2 tablespoons butter in a skillet over medium heat. Add the okra and vinegar. Cook for 15 minutes. Remove okra and stir into simmering gumbo.
6-> Mix in the crab, shrimp, Worcestershire sauce. Simmer until flavors have blended (45min). Stir in 2 more teaspoons of file gumbo powder before serving. Enjoy!
(This is good for 3-4 days in the fridge after.)
Oooh! Looks so tasty! I always liked soups and stews!
What do you think?
Cajun Gumbo
- 1 heaping cup all-purpose flour
- 2/3 cup vegetable oil
- 1 bunch celery, diced with leaves
- 1 whole green bell pepper, diced
- 1 whole yellow onion, diced
- 1 bunch green onion, finely chopped
- 1 bunch parsely leaves, finely chopped
- 3 garlic cloves
- 2 tablespoons cajun seasoning
- 8 cups chicken broth
- 12 ounces andouille sausage, sliced into coins
- meat from 1 rotisserie chicken
- 2 cups shrimp, pre-cooked
- cooked white rice for serving
To make the roux:
In a large, heavy bottom stock pot, combine flour and oil. Cook on med-low heat. Stirring constantly for 30-45 minutes until dark but not burned. The consistency should be similar to cookie dough. Add flour or oil as needed to reach the right consistency.
To make the gumbo:
1-> Meanwhile, in another skillet on med-high heat, place sausages in a layer. Brown well on one side (2-3 minutes) and flip. Put on plate.
2-> Add 1/2 cup chicken broth to hot skillet of sausages.
3-> Pour broth glaze in soup pot.
4-> Add rest of broth to pot. Then add veggies, parsley, and roux to pot. Stir well.
5-> Boil over medium heat for 5-7 minutes or until veggies are tender. (Skim off foam.)
6-> Stir in Cajun seasoning.
7-> Add in meats (cooked) and cook for another 5 minutes.
8->Add more seasonings (if desired) to taste.
Serve over warm rice! Enjoy!
(Leftovers good for 3-4 days in fridge.)
I always loved putting soups/stews over rice. Look how delicious this looks!
So, knowing what we now know about the differences in Creole and Cajun – are you willing to try any of these delicious-looking dishes? If you decide to try them before I get the chance, please let me know how you like it.
