/ck/ - Food & Cooking

>>11743184
Gotta add the Cajun style gumbo to this

My died consisted of a combo of toss and stir casseroles (often crap-tier) and homecooked cajun meals that were passed down from my family, all of which were really good and definitely preferable.
My favorites were 'sticky' chicken (chicken legs and thighs stewed for a long time in their own gravy) often with rice and butter/lima beans, beef stew, gumbo, catfish coubvillon, deer sausage links with rice and gravy, and shrimp or crawfish ettoufet
I also still unironically enjoy butter grits with a slice of kraft singles melted in

>Give up my family's Christmas gumbo for life
This isn't even hard choice, soup all the way

>>11496063
Not the initial poster, but I can tell just by the look of that gumbo they're going for more of a creole style, so I'd like to post my cajun style, which features a thick but still soupy dark brown broth as opposed to the more tomato based stew-consistency one.
Season your meats (I usually go with chicken and sausage OR shrimp, crab and oyster. For whatever reason my family usually doesn't mix their surf with their turf, though I know it's good either way.

The rest is a lot of yellow onion, a little green pepper and just a bit of celery- not much - and a dark brown roux. Honestly I go with a jarred variant half the time instead of making my own. You can add more roux depending on how thick you want your broth, or if it's too thick just add more water. I prefer mind to be pretty thick, but still at a soup consistency as opposed to a stew consistency. Add the meats and some okra once the roux is incorporated, season well and cook until it's uber tender. Maybe 30 - 40 minutes before serving we slice in some boiled eggs and green onion and serve over rice. End result looks like pic related. I'll have to post a cook along some time, but we just had gumbo last week.

Sorry, but okra is great in soups and stews.
Chicken, sausage and okra gumbo is wonderful on a cold day in the fall or winter
I grow it every year (okra is stupidly easy to grow and take care of), and we usually stew it down as a side dish with the holy trinity until it's really thick and no longer slimy, then mix it with rice.