The 10 Commandments Of Making A Cajun Style Gumbo In Louisiana

When you talk to Louisiana residents, one thing we hold ever sacred is our gumbo. The two "official" ways to make gumbo in the Bayou State is either Creole or Cajun style. Today we'll be listing the 10 commandments for making a Cajun style gumbo.

On the other hand, if you're around the east side of Louisiana especially in New Orleans there's a ton of Creole influence in their cooking. If you eat gumbo in the 337 area code of the state, then most likely you're eating a Cajun influenced gumbo.

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What is the difference between Cajun And Creole Cooking?

NewOrleans.com says:

Creole food is cosmopolitan food, created in New Orleans with European, African and Native American roots. The French influence is strongest, but vestiges of Italian, Spanish, German, and even Caribbean can be found in some dishes.

Escoffier.edu says:

While they are very similar, they do utilize different ingredients. Cajun food is typically spicier than Creole food, and it also contains more pork and crawfish. Creole food utilizes more ingredients like tomatoes, shrimp, oysters, and crab.

 

Those statements is very true.  African cuisine uses tomatoes very heavily in their cooking.  Hence, why people would put tomatoes in a Creole style gumbo. However, here in the 337, with our Cajun culture, that can be seen as a sacrilege.

My favorite gumbo is the classic chicken and sausage gumbo.  Let us know in the comments of our Facebook post what your favorite style of gumbo is and what ingredients you like in it.

So let's get down to brass tacks.  Are there any specific rules when you are making a Cajun style gumbo? Yes, there are a few that need to be followed to the letter: