May 7, 2017

Where else would you look for great Louisiana Gumbo than the Canadian Rockies? I may live in the cold north but I love Cajun and Creole food and this is my version of one of their great dishes Gumbo! Gumbo requires you to make a roux which usually takes a long time stirring flour and oil in a cast iron pan. I use my oven to make it easier.

Serves: 4 for dinner or 6 as an appetizer

This recipe is brought to you by Guest Home Chef: The Old Fat Guy Food Blog. Not only is Old Fat Guy a master of the grill, he also offers a myriad of other delicious recipes & even has a lot of videos. I hope you'll visit his website & try some of his terrific recipes:


3/8 cup flour

1/4 cup vegetable oil

1 cup chopped onion

1 cup chopped green pepper

1 stalk celery, chopped

3 cloves garlic, finely chopped

1/2 teaspoon dried thyme

1/8 teaspoon cayenne

1/2 tablespoon flour

1 cups diced tomatoes, drained

2 cups chicken broth

1/8 cup (1 ounce) soy sauce

3/4 pound boneless skinless chicken thighs, diced

1/4 pound Andouille sausage, diced (may substitute garlic sausage)

1/3 pound prawns, shelled, deveined

1/2 pound scallops

Cooked rice for serving


1 Cook the flour & oil in a heavy pot (a thin one will burn the flour) over medium heat, stirring constantly, until it is a light tan colour. Remove from the heat and stir in the oil.

2 Cover the pot and put it on the lowest rack of a preheated 350 F oven for 35 minutes to darken the roux (the mixture of oil and flour).

3 Stir the roux and put over medium heat.

4 Add onion, green pepper and celery and stir frequently until the vegetables begin to soften

5 Add garlic, thyme, cayenne and 1/2 tablespoon flour. Stir until you can smell the garlic and thyme.

6 Add tomatoes and cook for a minute or two. Slowly add chicken broth while stirring thoroughly. Bring to a boil and turn down to a simmer.

7 Add the soy sauce and chicken, then simmer for 30 minutes. Stir the andouille into the gumbo and simmer for 10 minutes. Add the prawns and scallops and simmer for 10 minutes.

8 Serve it over cooked rice and bow to the south to thank the Cajuns who invented this great dish!



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