Here’s a recipe and instructional video on how to cook authentic Cajun gumbo and a roux with catfish and locally sourced andouille sausage.
We were invited to an annual event in Pittsburgh called Recipe for Hope. Recipe for Hope is an event created by our good friend Bonny Diver to benefit Hair Peace Charities. Bonny is a cancer survivor and started the charity to but wigs for women going through chemotherapy. Learn more at www.hairpeace.org.
To participate in Recipe for Hope, you have to cook something and serve it to a LOT of people who will sample your food in front of you and let you know if it is good or not. (no pressure huh?)
We decided to try a traditional Cajun gumbo recipe with andouille sausage and catfish.
Step one is making a roux. What’s that?
Step one is making a roux. What’s that? It’s made by heating cooking oil to just below the point of smoking and then slowly whisking in flour.
Use a good quality Dutch Oven to cook the roux. A cast iron skillet or low sided pan could allow the oil to spill over the sides and cause a fire!
The roux then cooks for about 45 minutes until it is slightly more brown than peanut butter. The finished product on the video seemed thinner than the roux the TV chefs on the cooking channel make but it thickened the gumbo just fine.
2 cups vegetable oil
3 or more cups all purpose flour
Heat the oil over medium heat in a Dutch oven or pot. Don’t use a skillet or pan with low sides that would allow the oil to spill over onto your stove and start a fire.
Whisk in the flour slowly, a little at a time until the roux starts to thicken. Cook the roux for 30 to 45 minutes over medium heat until the desired color is achieved. We wanted ours to be a little darker than peanut butter.
Yield – 1 gallon
1 1/2 lb. Diced andouille sausage
1 1/2 lbs cooked boneless catfish filets (retain stock or substitute chicken stock)
4 cups chopped okra
1 cup diced onion
1 cup diced green pepper
1 cup diced celery
3 Tbsp Worcestershire sauce
1 dash cayenne pepper (or more if you’re brave)
2 Tbls Old Bay seasoning or similar product
salt and pepper to taste
Brown your andouille sausage in your cooking pot. You may need a bit of olive oil to prevent sticking.
Add onions, celery and green peppers. cook until the onions start to become transparent.
As the stock cooks the roux will thicken it…
Stir in your roux. Prepare ahead of time and make sure the roux is the desired color, a little more brown than peanut butter.
Stir in enough of your fish stock to make a gallon or so of finished product. Make sure the stock blends with the roux. As the stock cooks the roux will thicken it.
Add in the okra and spices and simmer for at least 35- 45 minutes. Make sure that the roux and fish stock have blended well and that the okra has cooked thoroughly.
Serve over cooked white rice. Enjoy!
Download a PDF of the recipe -CatfishandAndouilleGumboRecipe.pdf
Hair Peace Charities -www.HairPeace.org
Robert Wholey & Company – www.wholey.com
Parma Sausage Products – www.ParmaSausage.com
Here’s a transcript of the video in case you want to use it as a reference-
Hey it’s Zeke. Welcome to my kitchen. Today we’re going to cook some Cajun gumbo with locally sourced Andouille sausage and catfish. Don’t miss it.
We were lucky enough to be invited to a charity event. It’s called Recipe For Hope our friend Bonny Diver does this every year. It makes money for ladies with cancer to buy wigs. Here’s the thing, every person who participates has to cook something, so I’m going to try authentic Cajun, AHYEEEE! Gumbo with catfish, okra and locally sourced Andouille sausage. Let’s give it a try!
I wanted to find the best ingredients I could for my gumbo, that means the freshest fish, the best vegetables and the best sausage so I so I started out at Wholey’s Fish Market in Pittsburgh. In my opinion, they’ve got the freshest fish around, and right across the street, as luck would have it, is the Parma Sausage Company. They make all their own sausage right there and their Andouille is smoky and spicy and perfect for our gumbo. Alright, the next step to the gumbo is making a roux. That’s the basis for a lot of Cajun cooking. A roux is made by heating up some oil and slowly whisking in some flour until it thickens up. Roux making is an art all by itself and we’ll have the instructions at zekeland.com if you’re interested. What we’re going to do is let it cook slowly over medium heat until it’s about the color of, uh, a little darker that peanut butter. We’ll use this roux to thicken up our gumbo.
The next step is, we ad our catfish to some boiling water. Get your fish market to filet your catfish for you. We spent a lot of time getting the bones out of this but we got some great fish stock to use in the gumbo. Next up, we’re going to cook our diced Andouille sausage. We went ahead and started cooking it in the big pot we’re going to use for the gumbo. Once it’s cooked through we’re going to add some celery, onion and green pepper and let it all cook together. Next we’re going to stir in our roux, our fish stock, the cooked catfish, some okra, cayenne pepper, Worcestershire sauce and a few other things. The complete recipe is at zekeland.com. And then we’re going to let our gumbo cook low and slow on the stove until it’s time to go to our event.
Alright, so far, so good. Now all we have to do is go to Recipe For Hope and see hoe everyone likes our gumbo.
>>So Zeke’s gumbo was awesome. It was delicious!
>>Well good! Thank you!
>>Thank you so much.
>>I’m glad you liked it!
Put that on his bill!