Tag Archives: cajun

Gumbo Recipe

OMG.  Peaches Lennox came to Thanksgiving and brought a beautiful pot of Gumbo.  Evilly, she cackled as she threw the live crab in the pot to be boiled alive.  I wonder if it suffered?  Anyhow, it was real tasty.  

Serves 8
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Prep Time
15 min
Cook Time
2 min
Prep Time
15 min
Cook Time
2 min
473 calories
19 g
122 g
32 g
26 g
8 g
425 g
1583 g
7 g
0 g
21 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 473
Calories from Fat 290
% Daily Value *
Total Fat 32g
Saturated Fat 8g
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 15g
Cholesterol 122mg
Sodium 1583mg
Total Carbohydrates 19g
Dietary Fiber 3g
Sugars 7g
Protein 26g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 3 large boneless skinless chicken breast halves
  2. Salt and pepper
  3. 1/4 cup vegetable oil
  4. 1 pound smoked sausage, cut into 1/4-inch slices
  5. 1/2 cup all-purpose flour
  6. 5 tablespoons margarine
  7. 1 large onion, chopped
  8. 8 cloves garlic minced
  9. 1 green bell pepper, seeded and chopped
  10. 3 stalks celery chopped
  11. 1/4 cup Worcestershire sauce
  12. 1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
  13. 4 cups hot water
  14. 5 beef bouillon cubes
  15. 1 (14-ounce can) stewed tomatoes with juice
  16. 2 cups frozen sliced okra
  17. 4 green onions, sliced, white and green parts
  18. 1/2 pound small shrimp, peeled, deveined and cooked
  1. Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.
  2. Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley.
  3. Live or Dead Crab OPTIONAL!
Adapted from The Food Network
Adapted from The Food Network
Preston Cooks For You http://prestoncooks.com/

Voodoo on the Bayou Cooking Class

Halloween on the Bayou! Sounds fun to me and I always love Cajun! Let’s start the night with Cajun Spinach Swamp Dip along with Mini Muffaletta Sandwiches. Then we will prepare Shrimp and Andouille Gumbo over rice, but I can’t wait for you to try the Pumpkin Sugar Spiced Donut Holes.

Class will be held at The Girl Can Cook, 315 S. Main Street, Broken Arrow, OK.  This two hour class costs $65/person and includes hands-on instruction, all food prepared, recipes, complimentary wine pairings and great fun. Click here to buy your tickets.

Cajun and Creole Cooking Class

The “holy trinity” awaits. Join my Cajun and Creole cooking class where we will make tasty Jambalaya, spicy Okra Creole and to top it all off, drum roll, please…Bourbon Bread Pudding!

Class will be held Monday, July 11, 2016, 6:00 p.m. – 8:00 p.m. at The Girl Can Cook: Cooking Studio and Kitchen, located at 315 S. Main Street in Broken Arrow, OK.  Cost is $65/person.  

This two hour class includes hands-on instruction, all food prepared, recipes, and complimentary wine pairings. You are also welcome to bring a beverage of your choice. Hope you can come.