Enjoy a Cajun feast at home

From a hearty gumbo to a sizzling seafood boil, there’s nothing better than a spicy southern meal.

But trying to replicate that quintessential Cajun flavour can be a little intimidating.

Check out these recipes from the King and Queen of Louisiana seafood, Sam and Cody Carroll.

Chicken & Sausage Gumbo (Serves 2)

Ingredients

Roux & Base• ½ cup oil (vegetable or blended oil)• ½ cup all-purpose flour• 1 cup diced onion• ½ cup diced green bell pepper• ½ cup diced celery• 2 tbsp garlic, minced

Liquid & Seasoning• 3 cups chicken stock• 2 cups beef stock• 1 tbsp Cajun seasoning• 1 tsp black pepper• ½ tsp cayenne (adjust to taste)• 2 bay leaves• Salt to taste

Gumbo Body• 2 boneless, skinless chicken thighs (can be pre-roasted to speed up demo)• 2 links smoked Cajun sausage or andouille

Finish• ¼ cup green onions, sliced• Filé powder (optional, for serving)

For Serving• Cooked white rice

Instructions

Make the Roux

1. In a heavy pot, combine oil and flour over medium heat. 
2. Stir constantly until the mixture reaches a deep chocolate brown colour. (This is your signature, do not rush it.) 

Build the Flavour Base

1. Brown the sausage and chicken. 
2. Add onion, bell pepper and celery. 
3. Cook for 5–7 minutes until softened. 
4. Add garlic and cook for one minute. 

Add Liquid & Seasonings

1. Slowly whisk in the stock, being careful not to break the roux. 
2. Add Cajun seasoning, cayenne, black pepper and bay leaves. 
3. Bring to a simmer. 

Simmer

1. Skim if needed and stir occasionally. 

Finish

1. Stir in green onions. 
2. Adjust salt and heat to taste. 
3. Optional: add a light sprinkle of filé powder at the end, or serve on the side.

To Serve

1. Spoon gumbo overcooked rice. 
2. Top with extra green onions. 
3. Serve with filé powder on the side.

Equipment List: 

6 qt Dutch oven pot or heavy bottomed pot 

Burner 

Whisk

Wooden Spoon 

Cutting Board 

Chef Knife 

Ladle 

For Rice:

If you want everyone to cook their own rice, another small burner and small saucepan with lid will be required.

But if you have the rice pre-cooked and portioned out per group then we won’t need this additional equipment.

CREOLE POTATO SALAD

Makes 4–6 servings

Ingredients:

• 4 medium russet potatoes, peeled and diced
• Kosher salt and freshly ground black pepper, to taste
• 4 hard-boiled eggs, peeled and chopped
• 1 1/2 tablespoons Creole mustard
• 1 1/2 tablespoons yellow mustard
• 3/4 cup mayonnaise
• 3 tablespoons sweet pickle relish

Directions:

1. Add potatoes to a large pot of cold water and season with salt. Bring to a boil, reduce to a simmer, and cook until tender, 12–15 minutes. Drain well.
2. In a large bowl, mix together the eggs, Creole mustard, yellow mustard, mayonnaise, pickle relish, salt, and pepper.
3. Add the drained potatoes and stir well to combine.
4. Adjust seasoning with additional salt and pepper if needed. Serve immediately or chill until ready to serve.