Cajun Gumbos

Ed HoffmanCajun cooking came from country folk, those Acadians who left France for Nova Scotia in the 1600s and made their way to the swaps and bayous of rural Louisiana after being expelled by the British in the 1700s. Their much-loved French dishes traveled with them, but along the way the recipes were adapted to ingredients available in the area. Their cuisine tends to be quite robust and hearty, with sausage, poultry, pork, and seafood prepared in a rich roux (a seasoned mixture of fat and flour) to lend a distinctive flavor and served over rice.

A retired petroleum geologist, Ed Hoffmann has lived and worked from Nigeria to Indonesia, but it was in Lafayette, Louisiana, that he first encountered the Gumbo, Cajun Style that he shared with us in our January Cooking for Charity class. We learned Ed’s secret to a perfect roux plus how and when to add the filé powder (the powdered leaves of the sassafras tree) for authentic flavor. It was a fun and illuminating evening with rib-sticking recipes to please your family and friends during the January doldrums.

Chicken and Sausage Gumbo
Seafood Gumbo
Roux
Chicken Stock
Seafood Stock