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    The Cajun Cowboy's

    own favorite Recipes

    "First ya make a roux ...." that's said "roou"

    Now the roux (gravy) is the most important part of a good Gumbo

    so to make sure that you have the best and most consistent roux use

    Louisiana Fish Fry Products


    "Louisiana Cajun Gumbo Mix"

    from the Cajun Grocer. Com

    or make your own, like this:

    A roux, (gravy) which is used in many Cajun dishes, is made by

    browning flour in an equal amount of cooking oil. It burns easily,

    so it must be cooked over a low to moderate heat, stirring constantly.

    Add spices to taste. Now I like a sprinkle of cayenne pepper,

    garlic powder and old bay seasoning in mine.

    Make a light brown roux for sauces & gravies used with dark meat,

    such as beef, venison, wild goose etc.

    A medium brown roux is used for light meats such as veal, seafood and domestic fowl.

    Use a dark brown roux for gumbos.

    So ... using the amount required in recipes, bring oil to a low to moderate heat,

    slowly stir in flour, continue stirring until roux is the color of brown needed.

    Now on to the Cooking recipes:

    Cajun Cowboy Chicken Gumbo:


    3/4 cup vegetable oil
    3/4 cup all-purpose flour done to a dark brown
    Leave this out if you use the Louisiana Fish Fry" Cajun Gumbo Mix"

    1 pound of chopped okra (frozen is ok, fresh preferred)
    2 cups chopped onions and or scallions
    1 cup chopped bell peppers
    1 cup chopped fresh or canned Mushrooms
    1 to 2 cups chopped celery or more if ya like
    1 tablespoon salt or less (I use no more than a teaspoon)
    as I like to use a little Bragg's Liquid Aminos which is salty
    1 tablespoon garlic powder
    1 teaspoon cayenne
    1 tablespoon Old Bay seasoning
    8 cups water and two cans of Chicken Broth (I like Campbell's)
    1 - 2 pounds boneless, skinless chicken
    1/2 to 1 pound of smoked or polish sausage
    1 x 15 oz. can of Black Beans
    1 x 15 oz. can of Black eyed peas
    1 cup of tender white corn
    1/4 cup chopped green onions
    1/4 cup chopped parsley (or not, I don't)


    First cut your chicken and sausage up into
    small bite size pieces and
    put them into a 4 qt. pot and sauté them until done.
    You should add some Old Bay seasoning, garlic powder,
    cayenne pepper powder, salt and even a little Jalapeno
    pepper powder at this time as you sauté it all.

    Then I like to use a separate bowl to mix my Louisiana

    Fish Fry Products "Cajun Gumbo Mix" with the 6-8 cups
    of cold water and two cans of chicken broth. Note: no oil used here.

    ....or...... instead:

    Add your own roux (gravy) seasoned to taste,
    make a dark brown roux, the color of chocolate.


    Second add this roux to the chicken and sausage


    Then Add the okra, onions, bell peppers, celery,
    mushrooms, beans, and corn.

    (The Black Beans, corn and the little bit of
    Jalapeno pepper powder is what gives this dish it's
    Southwestern flavor and this is what makes
    this my Cajun Cowboy Chicken Gumbo)

    (The Cajun Trinity is "Onions, Peppers and Celery)

    My favorite additions to this trinity is Mushrooms and Okra as shown above right.

    Cook, stirring occasionally, for about 10-15 minutes, or until very soft.

    Now make some rice. The best way I have found is to
    mix some Whole Grain with regular White rice with some
    Campbell's Chicken Broth and equal amounts of water and rice.
    What I usually do is use the Broth can to measure the rice
    and water. (Less clean up that way)

    Serve over rice, or eat it alone as a soup.



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